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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!

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