If you are like me, you grew up on canned tomato soup. I did, that is, until I took home economics classes where my teacher carefully taught us that the acidic tomatoes are added slowly to the milky base so that curdling is avoided. But I always had trouble remembering which way it was: acid to base? or base to acid? I will admit to a few curdled soups in times past! But, canned soups contain gluten, and homemade soups can be made creamy and good without dairy. Tonight we had Tuscan Tomato Soup made without wheat or milk and it was delicious! Simple and quick to prepare, it hit the spot on a breezy, cold evening. Rice crackers added a bit of variety of texture to the meal that we all enjoyed.
Tuscan Tomato Soup
1 jar (26 oz.) natural marinara sauce
1 cans (15 oz. each) cannellini beans
7 oz. roasted red peppers*
2 Tbsp. extra virgin olive oil
2 cloves garlic
2 cups water
2 Tbsp. vegetarian chicken-style seasoning**
1/4 tsp. salt
2 Tbsp. lemon juice
1 tsp. sweetener***
Put sauce, beans, peppers, oil, chicken-style seasoning, and garlic in blender and whiz until smooth. Pour into a kettle along with the water. Add lemon juice, salt, and sweetener. Bring to a slow simmer, stirring frequently. Adjust seasonings as desired. When heated, stir in basil, saving some to garnish.
*I used canned roasted red peppers; canned pimentos can be used instead (generally available not roasted)
**My favorite is Bill's Best Chick'nish
***Agave syrup, maple syrup, or unbleached organic sugar all work well.