Gluten-Free Tomato Soup

Ingredients

• 28 oz Canned crushed tomatoes
• 4 cups Vegetable broth
• 1 medium, chopped Onion
• 2 cloves, minced Garlic
• 2 tablespoons Olive oil
• 1 teaspoon Dried basil
• 1/2 teaspoon Dried oregano
• 1 teaspoon Sugar
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1/4 teaspoon Baking soda
• 1/4 cup Heavy cream (optional)
• as needed Fresh basil (for garnish)
• as needed Gluten-free croutons (optional)

Instructions

1. 1

   Heat olive oil in a large pot over medium heat.

2. 2

   Add chopped onion and cook until softened, about 5 minutes.

3. 3

   Add minced garlic and cook for another minute until fragrant.

4. 4

   Pour in crushed tomatoes and vegetable broth. Stir well.

5. 5

   Add dried basil, dried oregano, sugar, salt, pepper, and baking soda. Bring to a simmer.

6. 6

   Reduce heat to low, cover, and simmer for at least 20 minutes, stirring occasionally to develop flavor.

7. 7

   Use an immersion blender to blend the soup until smooth. Alternatively, let cool slightly and carefully blend in batches in a regular blender.

8. 8

   If desired, stir in heavy cream for a richer flavor.

9. 9

   Taste and adjust seasonings as needed.

10. 10

    Serve hot, garnished with fresh basil and gluten-free croutons (if using).