Tangy, salty and satisfying – just as a Tomato Parmesan Soup should be. Enjoy with a hearty loaf of gluten free bread.
Choose Gluten Free, Non-GMO & Organic Ingredients.
Substitutions: Do you need to swap out an ingredient? Click here.
Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
- 4 Medium Stalks of Celery, minced – see prep note (160g)
- 4 Medium Carrots, peeled and minced – see prep note (244g)
- 1/2 Large Onion, outer skin removed and minced – see prep note (75g)
- 3 Cloves Garlic, peeled and minced – see prep note (9g)
- 42g Salted Butter (1.5 oz or 3 T) – omit and use same amount of oil to make dairy free
- 2 T Olive or Avocado Oil (30 ml or 1 oz)
- 30g (1oz) Flour Farm Organic Gluten Free Flour Blend (1/4 C spoon & level)
- 946 ml (32 oz) Low Sodium Stock – Vegetable or Chicken (4 C)
- 2 – 14 oz Cans Fire Roasted Diced Tomatoes, including the juice
- 85g (3 oz) Tomato Paste (feel free to add more for a more concentrated tomato taste)
- 1/4 C Fresh Basil, use sprigs – short stem and leaves (or use 1 T dried)
- 1 T Fresh Oregano, use sprigs – stem and leaves
- 1/8 C Fresh Parsley, use sprigs – short stem and leaves
- 2 Fresh Bay Leaves (1 dried)
- Extra Fine Pink Himalayan Salt or Borsari Seasoning Salt, to taste
- Black Pepper, freshly ground to taste
- Red Pepper Flakes, pinch or to taste
- 237 ml (8 fl. oz) Dairy or Non-dairy Milk or Cream (1 C) – add more if needed for desired consistency
- 57g (2 oz) Parmesan Cheese, freshly grated (1 C) – plus extra for garnish
Equipment: Digital Scale (preferred), Food Processor (preferred), Large Dutch Oven or Heavy Bottom Soup Pot, Grater, Knife, Cutting Board, Ladle, Whisk
Before You Dive In – Prep: Please read!
- Prepare homemade stock (if using homemade)
- Make vegan Parmesan cheese, if using vegan (click on the link for recipe)
- Mince vegetables
- Grate Cheese
Step 1: Finely mince vegetables in a food processor or by hand. Set aside.
Step 2: Add butter if using and oil to a large dutch oven. Heat the fat on medium until butter is melted. Turn the heat to medium-high and add the minced vegetables. Saute vegetables for 10 minutes.
Step 3: Sprinkle the flour over the vegetables and cook for 2 minutes. Stir/whisk constantly.
Step 4: Whisk in stock. When fully mixed, add the tomatoes with juice, tomato paste, and herbs. Bring to a boil. Reduce heat and simmer for 20 minutes or until carrots are tender.
Step 5: Remove herbs on their stems including the bay leaves. Don’t remove the small stray leaves. Remove the pot from the heat and blend the mix with an immersion hand blender until smooth and creamy. Alternatively, transfer the soup in batches to a stand blender and puree until smooth. Take care not to fully close the lid. Allow the steam to escape through an opening or the soup may explode.
Step 6: Return the pot to the heat. Whisk in the Parmesan cheese and milk or cream. Season to taste. Simmer on low for another 20 minutes. Taste again to adjust seasoning or to add stock/cream if needed.
Step 7: Serve soup piping hot with your favorite bread or crackers.
Store soup in an airtight container in the refrigerator for up to 3 days.
The nutrition information provided below is for the recipe as written using salted organic butter, avocado oil, no sodium homemade organic chicken stock, pink Himalayan salt (1 tsp or 6g), and organic fresh herbs. Each bowl or serving weighs approximately 296 ml (10 oz or 1 1/4 C).
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: soup
- Method: simmer
- Cuisine: American
- Serving Size: 1 Bowl
- Calories: 320
- Sugar: 7g
- Sodium: 680mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 75mg
Keywords: Tangy Gluten Free Tomato Parmesan Soup