Illustrative serving image, not a documented photograph of a kitchen-tested batch. Cream swirl, basil and bread are serving suggestions; bread is not part of the soup quantities.
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Tomatoes, onion and garlic simmered with broth and finished with cream.
Kitchen-testing note: A documented cooking test is pending. Timings in the method are estimates; finished yield and results have not been confirmed in our current testing log. Nutrition figures and unsupported historical rating totals have been removed.
Before you cook
Cook the onion before adding flour to reduce the risk of scorching the roux during the long onion-cooking step. Use care when blending hot liquid: follow the appliance instructions, allow steam to escape as directed and blend in small batches, or use an immersion blender.
Choosing gluten-free ingredients
Check the exact products you buy, especially flour, oats, bread, pasta, sauces and broth. Gluten-free labeling and third-party certification are different. A recipe page or scanner cannot guarantee a dish’s preparation. Use clean equipment and protect ingredients from contact with gluten-containing foods. Gluten-free does not mean free of dairy, eggs, nuts or other allergens. See the FDA guide to gluten-free labels.
2x and 3x show total ingredients for two or three separate batches. Cook each batch using the original method: amounts written in the steps, pan sizes and cooking times apply to one batch.
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1Preheat and Prep Start by finely chopping your onion and mincing the garlic. Have your broth and tomatoes ready. This makes the cooking process smooth and keeps flavors fresh.
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2Cook the Onion Melt the butter in a large pot over medium heat. Add the onion and cook for about 5–7 minutes, stirring, until softened.
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3Add Garlic and Flour Stir in the garlic for about one minute. Sprinkle in the flour and stir for about two minutes, reducing the heat if it begins to scorch, before adding the liquids.
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4Add Tomatoes and Broth Pour in the canned tomatoes with their juices, breaking them up gently with your spoon. Add the broth, sugar, dried basil, salt, and pepper. Stir well to combine.
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5Simmer Bring the soup to a gentle simmer. Lower the heat and let it cook uncovered for 15-20 minutes, stirring occasionally, until the flavors meld and the soup thickens slightly.
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6Blend Until Smooth Take the pot off the heat and use an immersion blender as directed by its manufacturer. For a countertop blender, follow its hot-liquid instructions: cool as required, work in small batches and vent steam as directed. Never seal hot soup in a container not rated for blending hot liquids.
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7Add Cream and Adjust Seasoning Stir in the heavy cream, warming through for 2-3 minutes. Taste and adjust salt and pepper as needed.
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8Serve Ladle the soup into bowls and garnish with fresh basil if you like. Serve with your favorite gluten-free bread or grilled cheese.
Food handling and leftovers
Use a food thermometer and the safe cooking temperature chart. Refrigerate perishable food within two hours, or one hour above 90°F, in shallow containers as appropriate. Keep the refrigerator at 40°F or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked leftovers to 165°F. These are general handling limits, not a tested texture or shelf-life claim for this recipe. See USDA leftover guidance.
Browse the gluten-free recipe collection and read each recipe’s current testing notes.
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