Parmesan Rind Tomato Soup

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Ingredients:

2 TBSP unsalted butter (I use plant-based butter)

2 TBSP extra virgin olive oil

1 medium sweet onion, chopped

3 cloves garlic, minced

1 tsp each, salt and ground black pepper

2 TBSP gluten free all-purpose flour

2 can (28 ounce) diced or petite diced tomatoes (I use no salt added)

3 cups low-sodium chicken or vegetable broth

3-4 inch parmesan rind (rinsed to be sure it is clean)

½ TBSP dried basil

1/8 tsp crushed red pepper

Garnish options:

Fresh basil (torn or chiffonnade), grated parmesan, toast, croutons, or Brazilian bread rolls

Directions:

1.       Heat oil and butter in a large stock pot or Dutch oven. When butter melts, add onion, and salt. Cook for 5 minutes until onions are softened. Add the garlic and cook, stirring for one more minute.

2.       Stir in GF flour and cook for 1 minute, then add canned tomatoes, broth, dried basil, pepper, and the parmesan rind. Bring to a boil, then cover, reduce heat to low, and simmer for 20 minutes.

3.       At this point, you can decide to remove the parmesan rind or leave it in the soup. Whether you decide to remove the parmesan rind or not, then it is time to puree your soup. Most of the time I don’t prefer for the soup to be completely smooth, so I prefer to use an immersion blender. If you want to use a regular blender, then allow the soup to cool for about 10 minutes, then working in batches, puree the soup to the consistency you prefer. If you use a regular blender, then return the soup to the stock pot and rewarm on medium-low heat for a couple of minutes.

4.       Serve in bowls with fresh basil, croutons, or crusty bread on the side. I serve with gluten free croutons, gluten free baguette bread or Brazilian bread balls.