My favorite meal growing up was grilled cheese (Wonderbread with American cheese)and tomato soup–Campbell’s made with milk, not water! My children have never tasted Campbells tomato soup–or any soup from a can. My mom was (still is) a great cook but somehow we ate Campbells tomato soup. That was the only item we ever ate from a can and it was always divine! When I look at the can now I have memories standing over the stove pouring in the milk and stirring the lumpy contents of the can–waiting to make great soup.
Since the beloved soup from my childhood now seems disgusting and more importantly Campbell’s tomato soup contains WHEAT- I had to re-invent the wheel, or the soup in this case.
Whats a mother to do? My mission was to make divine, memorable, homemade and gluten free tomato soup. I wanted to make a soup that would make my kids sing, “mmmm mmmm good, mmmm mmmm good–that’s what Mom’s soup is mmmm mmmm good!”
They didn’t sing but they loved the soup! Enjoy–
gluten free-home made tomato soup
2 large cans whole plum tomatoes – I like muir glen
1 onion chopped finely
1 large clove garlic
1 small bunch basil cut into thin strips
1/2-3/4 cup heavy cream
salt, pepper, sugar
3 Tablespoons olive oil-plus more if needed
us more if needed
in a medium sauce pan sautee the onion and garlic in 3 Tablespoons olive oil
sautee until tender-do not brown
add 2 cans whole tomatoes, 1 Tablespoon sugar and drizzle 1 Tablespoon additional olive oil
tune fire to low and allow to simmer 30 minutes–stiring and breaking up the tomatoes.
add basil, then salt and pepper to taste
with an immersion blender-puree the mixture until no lumps appear (you can also place the soup in a blender and puree–be careful, the soup will be hot)
return the soup to the sauce pan and slowly add the heavy cream–stir to mix thru. If you like a creamier soup, add more cream. Cut additional fresh basil into the soup if desired. Season with additional salt and pepper as needed.
for a crowd or party–pour hot tomato soup into shooter or shot glasses–slice grilled cheese into small pieces. Serve the soup as a passed appetizer–tomato soup shooters.
grown up grilled cheese-gluten free!
Keep reading and you will see why this is labeled ‘grown up grilled cheese’. For GF grilled cheese I make two types. The first uses UDI’s bread, Butterkase (or Brie) cheese and some chutney inside the bread along with the cheese–thats the grown up part! Once grilled, slice the sandwich into three rectangular pieces–serve on top of the shot glass if using as an appetizer.
The second GF grilled cheese uses GF pita bread and old fashioned American cheese.