Sunday, September 27, 2009

Fall is around the corner....

And with hopefully cooler temperatures, we will all want to be warming up.

Gluten Free Fresh Tuscan Tomato and Basil Soup
Serves 4

4 tbs butter
1/4 cup cornstarch
2 cups cherry or grape tomatoes
2 cups fresh basil leaves (stems removed)
2 tbs fresh oregano leaves
2 cans tomato sauce
1 1/2 cups milk
1 cup cream
Black Pepper
Garlic Salt

Please remember that since this recipe has cream in it, do not boil the soup! If you boil it, you will end up with curdled soup. So remember: watch the stove and heat without boiling.

Make a roux with the butter and cornstarch; cook over medium heat for 5 minutes. Blend tomatoes, basil and oregano in the blender until smooth. Stir the mixture into the hot butter mixture. Bring to a boil and add the milk, cream, and tomato sauce. Heat over low heat or a low flame and sprinkle with salt, garlic salt, and pepper to taste. Goes great with a toasty GF grilled cheese. :)