Creamy Tomato Soup
1 Tbsp. Olive Oil
½ C sweet Onion (chopped)
2 Carrots (chopped)
2 Garlic Cloves (chopped)
1 (28 fl. oz) Can of Ground Peeled Tomatoes
1 Medium Potato (peeled and diced)
1 ½ C Gluten-Free Vegetable Stock (chicken stock can be substituted)
1 ½ - 2 teaspoons salt
1 tsp. Dried Parsley or 1 Tbsp Fresh Parsley
1 tsp. Coconut Sugar (optional)
½ tsp. Ground Black Pepper
Step 1: In a large pot over medium heat, saute the onion, carrot, and garlic in the oil until tender or about 10 minutes.
Step 2: Add the remaining ingredients and bring to a boil. Reduce heat and simmer until vegetables are tender or about 20 minutes.
Step 3: Use an immersion blender to puree the mixture until smooth or ladle into a blender, a little at a time.
Step 4: Garnish with some pumpkin seeds, a dollop of plain yogurt, gluten-free croutons, or a hearty gluten-free grilled cheese.
Step 5: ENJOY!