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Super Gluten Free Soup - Tomato and Pesto Soup

Published 22 November, 2006

I noticed the local supermarket had a special offer on some fancy expensive fresh soup, and was reminded of a lovely gluten free soup I used to make. So off I scooted home to make some Tomato and Pesto soup from scratch, for about 25% of the cost and 125% of the taste.

Gluten Free Soup - Tomato and Pesto Soup

1 tbsp olive oil
1 chopped onion
1 garlic clove, peeled and crushed
1 x 400g chopped tomatoes
1 tbsp tomato puree
1 tbsp pesto (and you can get dairy free varieties too)
900ml veg stock
50g long grain rice

Heat the oil in a large pan, and lightly fry the onion and garlic for a couple of minutes. Add the tomatoes, tomato puree and stock and bring to the boil. Simmer for 15 minutes, then stir in the rice and cook for a further 10 minutes, or until the rice is cooked. Season and serve with gluten free bread and possibly some freshly grated parmesan.

Gluten free soup is a lovely lunch idea, and keeps well to the next day if you don't eat it all or make a double portion. This soup freezes well (before you add the rice) but realistically it's so easy that you don't really gain anything by freezing it.

Pity the husband aka the gluten free food freak is still off tomatoes. Ah well, he didn't exactly miss out as he had last nights salmon and coconut rice noodles for lunch.

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