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    Scott Adams

    Tomato Soup (Gluten-Free)

    Scott Adams


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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    This recipe comes to us from Dennis Dendinger.

    Juice Ingredients:
    ½ bushel ripe tomatoes
    1 bunch celery-sliced kind of thin
    2 large onions- chopped



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    Directions:
    Boil together until everything is well cooked. Drain and take the juice, I use a Foley food mill.

    Boil the juice and add:
    1 cup sugar
    ½ cup butter
    1 teaspoon salt
    ½ teaspoon pepper

    Mix 1 cup cornstarch with water and stir in.

    I get 8-12 quarts per batch. Season to taste. Every batch I have made has turned out well. I use the soup as soup or a base for casseroles or chili.

    Optional: Can and seal.

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    This soup is excellent--I canned some and used some of it first. I am happy to have gluten-free recipes that really work! Thanks again--Yes it sure beats the kind you get in the stores.

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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