Dairy Free Tomato Soup & Gluten Free Flat Bread

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I stumbled across this when I was seriously in the mode for tomato soup with this first snow! October 10th and snow! How crazy!

So I got into the kitchen to whip up some creamy tomato soup and accidentally stumbled across this flat bread because there was no bread in the house and I wanted some dipping pieces for my soup! All I had in the house to make anything resembling bread was eggs and gluten free flour.

The soup was me wanting to have something creamy and tomato without all the sugar. I’ve purchased the boxed organic soup in the past and while its good, it still has a lot of sugar and it just doesn’t quite cut it for what my taste buds expect!

While I did use the Instant Pot - because its amazing and fast - it isn’t necessary for this recipe! This can also be done in a crock pot (4-6 hours on low) or boiling on the stove! The same result! However, I will base this recipe on my Instant Pot experience.

Whenever I come across these ideas I’m also scrambling to see what I actually have in my pantry and fridge that will suffice to create what I’ve created in my head, but sure enough, my kitchen came through with all the right stuff!

As I list out the ingredients, take note, you can substitute add/remove as you see fit and the end result will still be delicious I’m sure! I’ll make those notations in the recipe below.

Ingredients:

  • 1 - 6 oz can organic tomato paste

  • 1 - 12 oz can organic tomato sauce (or can sub with just tomatoes here but I didn’t have enough)

  • 1 cup tomatoes (or 2-4 large ones if you want to sub for more tomatoes than sauce)

  • 1 can FULL FAT coconut milk

  • 1/2 can FULL FAT coconut cream (this isn’t necessary but makes it creamier!)

  • 2 cups water

  • 2 tbsp miso paste (or instead use vegetable broth instead of water and miso paste)

  • 1/4 cup basil

  • 2 carrots chopped

  • 1/2 chopped onion

  • 3-4 cloves garlic or garlic powder

  • 1 tsp or more of black pepper

  • lots of sea salt

  • 1 bay leaf

  • 1/2 tsp thyme

  • 2 tbsp avocado oil (can be olive oil as well)

Directions:

  1. Chop onion, carrots and garlic. You can either saute these first in the instant pot or in a pan before you add them to the soup. I did not and it was just amazing!

  2. To the pot, add tomato paste, tomato sauce, tomatoes, coconut milk, coconut cream, water, miso paste, basil, carrots, onion, garlic, pepper, sea salt, bay leaf, thyme, avocado oil.

  3. Turn on pressure cooker with soup setting, lock the lid to the instant pot and set timer for 15 minutes on high.

  4. After the cooker is done and quick release is off, release and remove lid.

  5. Take ingredients and pour into blender or vitamix and blend until smooth.

  6. Return soup back to instant pot to stay warm until ready to eat!

NOTE: If you don’t have an instant pot, follow directions the same with a large pot on the stove. Reduce heat to low and simmer for about 30 minutes. Uncover and proceed with recipe, puree and serve.

For bread:

Ingredients:

  • 1 1/2 cup gluten free flour

  • 1 egg

  • 1 1/2 cup water

  • 1 tsp garlic powder

  • 1 tsp sea salt

  • 1 tsp basil

  • 2 tbsp butter

Directions:

  1. Consistency should be like pancake mix. So if more water is needed, add more and etc.

  2. Turn stove top to medium heat. Add 1/2 butter let melt.

  3. Pour first pancake into pan. approx 1/4 cup of batter depending on how big you want them to be.

  4. Let cook on one side until it appears to be cooked all the way through (approx 2-3 min) then flip and repeat until fully cooked.

  5. Set out parchment paper and let each cool on parchement paper. Then cut and use as dipping bread!

I really hope you enjoy this recipe! As always i put a lot of love into each one of these and hope that you enjoy them! I’d love to hear feedback! Find me on Instagram and tag me @AngieReneeFitLife

XX

Angie

Angie Renee