Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos: Gluten Free Tomato Soup Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos

Gluten Free Tomato Soup Biography

Source:- Google.com.pk

A Souper Way to Celebrate Gluten-Free: Dei Fratelli Tomato Soup Review
First of all, let me say that no one in my family has issues with digesting gluten. I do know that eating gluten-free foods is better for digestion. This makes me feel really good about trying Dei Fratelli Gluten-Free Condensed Tomato Soup. This is a family-owned company that was founded in Toledo, Ohio in 1923. Their products include tomato and sauerkraut products, and since they introduced their new gluten-free condensed tomato soup, consumers will only find this version of condensed tomato soup from now on. The nice thing about this is that if you have someone in your family who does require gluten-free products, you don’t have to worry about searching all over for a gluten-free version of a product. The entire family can benefit from the same product.

I was able to use their condensed tomato soup in two different ways. I didn’t concern myself with keeping everything gluten-free, but I was pleased with the results of both “cooking experiments.” One was dinner, and one was dessert.

I was cooking a pasta dish, and I ran out of spaghetti sauce. I was going to use some canned tomatoes, and then I remembered this product. I opened up the can, and I was immediately impressed by the rich look and smell of this soup. It worked perfectly in our meal, and you would never have known that I substituted. My daughter, who does not like tomato products, even enjoyed it.

The second use of this tomato soup was a little more unconventional. I decided to make chocolate cake using tomato soup. You can find the recipe here. I followed the recipe, and I am getting ready to frost the cake as I write this.
First, I gathered the ingredients together.Then I mixed everything together.What happened to the tomato soup?
Preparing to cook the cake!

All ready to frost!

This will be going with me to my Bible study group, and I will update here with the responses to the cake. I tasted the batter, and I think this will be fantastic!
grown up grilled cheese and tomato soup-gluten free!
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.

serving suggestion:

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 Gluten Free Vegan
I’m not going to share much of a back story about this recipe. I am not going to try to make this post extra-exciting or ‘sexy’. I’m not going to use words like ‘bacon’ to try to entice more readers. I won’t embellish the facts and tell a story about how my grandmother made this soup for her dear husband when he got back from the war, or something. (Pretty sure my grandfather wasn’t in any war. But that’s neither here nor there.) I am going to completely ignore all the “creative” writing tips I was given at IFBC because today I just don’t feel like telling a story – real or otherwise. I think that’s okay sometimes, right? Sometimes it’s just about a recipe. There’s nothing more that needs to be said about something as simple as tomato soup.

I will talk to you about the ingredients in this soup though.

The main ingredient – fresh tomatoes – came from my garden. I planted roma tomatoes, yellow tomatoes and red beefsteak tomatoes. I think they were beefsteak tomatoes, but I honestly can’t remember. The soup has a mixture of all three kinds. If I used only red tomatoes it might turn out a tiny bit darker reddish color. The flavor will be very much the same. Since tomatoes vary in size I didn’t provide a count for how many tomatoes would give you 4 cups of diced tomatoes. I used probably 6 or so but they were all different sizes from small to very large.

This tomato soup doesn’t contain any non-dairy cream or milk. It’s not really a ‘cream of’ soup but it is thickened with a roux. I used vegan margarine to make my roux. I don’t know much about making a roux using oil or something else. Is it possible? Probably. I haven’t experimented with it so I can’t really give any advice on that. I used sorghum flour as my thickener this time around. I’ve used fine white rice flour before too. Just make sure whatever flour you use it’s finely ground and not too grainy. Don’t use something that’s going to give the roux a gummy sticky texture either (like tapioca starch might).

The cinnamon in this recipe is really minimal but it does something to the flavor of the tomatoes that brightens it up and rounds out the flavors so well. The cinnamon I used was one that was included in with a pack of nuts from Sahale Snacks at IFBC during the Live Blogging event. It may just be my imagination but I think this cinnamon has a distinctive flavor compared to my regular cinnamon but I know that regular cinnamon would work just lovely too.

In the photo above I served the soup up in the ultimate of classic comfort food – with a grilled cheese sandwich (gluten-free and vegan, of course). I happened to purchase this loaf of bread from Leyda’s Cafe, a new gluten-free restaurant here in Saskatoon. It was quite tasty – Levi finished it off in no time at all. As for the cheese, normally I use Daiya cheddar shreds but we were all out so I mixed some pepper jack and mozzarella shreds.
Classic tomato soup using fresh tomatoes.
Author: Megan - The Gluten Free Vegan
Recipe type: Soup
Cuisine: Comfort Food
Serves: 6-8
Ingredients

    4 cups diced fresh tomatoes
    1 large onion, diced
    4 cloves garlic, chopped
    2 cups vegetable broth (or water, plus 1 veggie bouillon cube)
    2 tablespoons vegan margarine
    3 tablespoons gluten-free flour (I used sorghum flour)
    1 teaspoon sugar
    ¼ teaspoon sea salt
    ¼ teaspoon ground pepper
    ¼ teaspoon ground cinnamon

Instructions

    In a large pot combine tomatoes, onion, garlic and vegetable broth. Bring to a simmer over medium heat and let simmer for about 20 minutes.
    Remove from heat and transfer (in batches, if necessary) to a blender. Blend until smooth. Set aside.
    Heat the same pot over medium heat. Melt vegan margarine. Whisk in gluten-free flour. Continue to cook mixture, whisking often, over medium heat until it begins to turn light brown.
    Add in a bit of the pureed tomato mixture, whisking constantly to prevent lumps. Add in the remaining pureed tomato a bit at a time, continuing to whisk, heating through.
    Add in sugar, sea salt, pepper and cinnamon. Stir and taste for seasoning, adjusting salt and sugar if necessary.

Gluten Free Tomato Soup Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos