This tomato soup from Gluten-Free Mom has quickly become my favorite gluten-, dairy-, soy-free recipe. It’s easy to put together, makes the whole house smell good and is so flavorful! It is a bit on the spicy side, so I cut the basil and pepper in half this week for my girls, although I prefer it with the full amounts of both.
Ingredients
- 3 T olive oil
- 1 large white onion
- 2 carrots
- 3 garlic cloves
- 2 cans of diced tomatoes (14.5 ounce)
- 1 T tomato paste
- 2 t sugar
- 1 1⁄2 T dried basil
- 3 cups gluten-free chicken broth
- 1⁄4 cup almond milk
- 1 T salt
- 2 t pepper
