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gluten-free Tomato Soup...
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Does anyone know of a good gluten-free tomato soup? I've found a couple of soups at the store that are gluten-free but am apprehensive to buy. I'm getting tired of buying expensive gluten-free items, trying them, and finding that they really suck. I bought Health Valley Tomato soup but it tasted like watered down marinara sauce. So if anybody knows of a tasty tomato soup or even something like spaghettios I'd be REALLY grateful...Thanks lots.

EMILY

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My son & I both eat Amy's tomato soup. I think there is a tomato bisque and a cream of tomato and a regular tomato. They are yummy!

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What I'd do is just buy ordinary tomato paste, and make my own soup. Then I can add whatever I want, and it'll be safe, delicious, and cheaper than pre-made stuff.

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I like the Images organic soups that come premade in a boxed carton. The tomato is decent. I wasn't crazy about it at first because i was comparing it to Campbells, but it's actually not bad. It's pretty healthy too!

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I buy the Amy's lowfat tomato bisque - it is so yummy! And I don't even usually like tomato soup b/c like you said, it can taste like spaghetti sauce - yuck!

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I like the Imagine Foods tomato soup too. It's dairy-free too, which is good for us. I think it's a little too rich, so I add some water. My daughter likes to add some milk.

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What I'd do is just buy ordinary tomato paste, and make my own soup. Then I can add whatever I want, and it'll be safe, delicious, and cheaper than pre-made stuff.

How would you do this? Do you just add water to the paste, if so how much?

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Doesn't Heinz make a soup in UK that's distributed in USA which is gluten-free? Or is this just a rumour?

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How would you do this? Do you just add water to the paste, if so how much?

Suzie,

Please let me make a suggestion. Broaden your information base a little. There are many cooking websites available to anyone and everyone. One of my favs is allrecipes.com. Took me about 5 seconds to go from your question to this:

http://allrecipes.com/Search/Recipes.aspx?...erm=tomato+soup

Yes, that's right, 240 recipes for tomato soup! Any kind you like. The recipes are posted there by regular people just like you and I, so you have to keep that in mind. But they have a rating system whereby people can post comments about their opinions of the recipes. I usually look at several dozen recipes and use them as a guide to make my own.

There's also:

http://www.epicurious.com/

http://www.foodnetwork.com/

Best regards, lm

p.s., BTW, it goes without saying (but I guess to CMA just in case anyone comments on it) substitute any gluten ingredients with gluten-free ingredients!

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There are many cooking websites available to anyone and everyone...I usually look at several dozen recipes and use them as a guide to make my own.

Thanks lm. That's what I do when I'm stuck for a recipe. Google is a good friend.

Anyway, though it's been awhile since I've eaten tomato soup, I think I recall carrots being important to the flavor. I usually just dive in and attempt stuff, so here's what I'd do if I was going to make tomato soup:

Put some carrots, and a bit of fresh celery, onion, and garlic in a blender. Whip into a fine puree, adding water as needed. Pour that into a pot along with one can of tomato paste, and add enough water to make it on the thin side for tomato soup. Add some spices like oregano, basil, and a little salt. Mix in some arrowroot, which will thicken it up to the desired consistency. Heat to a slow simmer, stirring constantly while the arrowroot does it's job. Taste it and see if we got it right :lol:

The reason to thin it out only to thicken it up again is so it's not too tomatoey/acidic. The carrots and celery will help there too though.

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Suzie,

Please let me make a suggestion. Broaden your information base a little. There are many cooking websites available to anyone and everyone. One of my favs is allrecipes.com. Took me about 5 seconds to go from your question to this:

http://allrecipes.com/Search/Recipes.aspx?...erm=tomato+soup

Yes, that's right, 240 recipes for tomato soup! Any kind you like. The recipes are posted there by regular people just like you and I, so you have to keep that in mind. But they have a rating system whereby people can post comments about their opinions of the recipes. I usually look at several dozen recipes and use them as a guide to make my own.

There's also:

http://www.epicurious.com/

http://www.foodnetwork.com/

Best regards, lm

p.s., BTW, it goes without saying (but I guess to CMA just in case anyone comments on it) substitute any gluten ingredients with gluten-free ingredients!

Thanks for the links and the recipes lm :o)

Google is definitely my friend and I often get recipes from places like allrecipes.com- they have lots and lots of good ones, don't they?

I was just curious about how someone would go about making a tomato soup from a tin of paste. Most tomato soup recipes that I'm familiar with use fresh tomoatoes (which we don't always have on hand) or condensed tomato soup (and I'm trying to find a cheaper alternative to the gluten-free condensed soups). I did a little searching before writing my post the other day and wasn't able to find a recipe using tin tomato paste (except a couple that also required fresh tomoatoes).

I have found some recipes which use tomoato juice- that would probably be less expensive than buying the commercially prepared gluten-free soups, and I could keep some tin juice on hand in our cupboard.

Suzie

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Doesn't Heinz make a soup in UK that's distributed in USA which is gluten-free? Or is this just a rumour?

Yes, I've ordered it on-line from a gluten free grocery (the name escapes me, but it's out there). The Heniz is almost exactly like the Campbells, yummmmmy.

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Thanks for the links and the recipes lm :o)

Google is definitely my friend and I often get recipes from places like allrecipes.com- they have lots and lots of good ones, don't they?

I was just curious about how someone would go about making a tomato soup from a tin of paste. Most tomato soup recipes that I'm familiar with use fresh tomoatoes (which we don't always have on hand) or condensed tomato soup (and I'm trying to find a cheaper alternative to the gluten-free condensed soups). I did a little searching before writing my post the other day and wasn't able to find a recipe using tin tomato paste (except a couple that also required fresh tomoatoes).

I have found some recipes which use tomoato juice- that would probably be less expensive than buying the commercially prepared gluten-free soups, and I could keep some tin juice on hand in our cupboard.

Suzie

Sorry Suzie, I misinterpeted your post. Boy, that's so easy to do (for me anyways).

best regards, lm

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Sorry Suzie, I misinterpeted your post. Boy, that's so easy to do (for me anyways).

best regards, lm

That's OK lm, not a problem at all.

I appreciate your helpfulness!

Suzie

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