Fresh Creamy Tomato Soup

IMPORTANT! Always use great caution when puréeing hot liquids. If you have time, allow the soup to cool before blending. Never fill the container more than half full. Cover the lid with a folded kitchen towel and hold it in place before you turn on the blender. The initial surge of the blender's contents can cause the lid to pop open, possibly scalding you if it's still hot, and certainly making a mess of your kitchen. 


2 tablespoons
olive oil
onion (diced)
1 teaspoon
2 cloves
garlic (minced)
2 tablespoons
gluten-free flour (or Wondra, if you eat flour)
tomatoes (any varieties, chopped)
pepper (a few grindings, or to taste)
2 cups
chicken or vegetable broth (more if needed)
fresh basil leaves
orange zest (from half an orange)
1 teaspoon
fresh thyme leaves


In heavy saucepan, heat oil over moderate heat and cook onions, salt and garlic until tender and starting to color, stirring several times. Add flour and stir while cooking for a minute. Add tomatoes, salt, pepper, stock and basil, and simmer for 20 minutes.

Process to a creamy texture. You can use an immersion blender, food processor, or traditional blender for this step. Finish with orange zest and thyme leaves, and serve.  (Recipe♦416)