Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings
- 2 cups gluten-free chicken stock
- 3 cups fresh, peeled and chopped tomatoes - about 3 large tomatoes
- 1 small chopped onion
- 3-4 minced garlic cloves
- 1/2 teaspoon oregano
- 1/8 teaspoon marjoram
- About 1/4 cup loosely packed fresh basil, coarsely chopped
- Salt and pepper to taste
- Fresh basil leaves for garnish
Place prepared tomatoes, onions, garlic, herbs and seasonings in a large 2 quart saucepan. Add chicken stock and bring to a boil. Reduce heat and simmer for 20 minutes. Cool for 10 minutes.
Pour soup into blender in small batches and blend on high for about 1 minute for each batch. Be careful not to overfill blender and hold the lid tightly down while blending. Pour soup back into saucepan and reheat briefly before serving. Garnish with fresh basil.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.