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Classic Tomato Soup and Mary's Gone Crackers Originals

Classic Tomato Soup

Recipe by Karin Fisk | Prep Time: 30 minutes | Cook Time: 90 minutes
  •  Gluten Free

INGREDIENTS

  • 3 tablespoons butter or oil of choice
  • 1 large yellow onion, finely chopped
  • 1 small carrot, finely chopped
  • 2 cloves of smashed, peeled garlic
  • 2 tablespoons tapioca starch
  • 3 cups chicken or vegetable stock
  • 28 oz can of whole, peeled tomatoes, pureed in the juice
  • 1 teaspoon fresh thyme, chopped
  • Salt & pepper to taste

PREPARATION

Heat a large pot over medium heat.

Add the butter/oil and allow to heat.

Add the onion, carrot and garlic, cooking until soft (about 8 minutes) – turn down the heat if it starts to brown. Stir in the tapioca starch to coat the vegetables. Add the stock, tomatoes and thyme.

Bring to a boil, stirring to ensure the starch is incorporated.

Reduce heat, simmer for 40 minutes.

Turn off the heat and allow the soup to cool before processing in a food processor or blender in batches.

Serve with crackers & enjoy!

INGREDIENTS

  • 3 tablespoons butter or oil of choice
  • 1 large yellow onion, finely chopped
  • 1 small carrot, finely chopped
  • 2 cloves of smashed, peeled garlic
  • 2 tablespoons tapioca starch
  • 3 cups chicken or vegetable stock
  • 28 oz can of whole, peeled tomatoes, pureed in the juice
  • 1 teaspoon fresh thyme, chopped
  • Salt & pepper to taste

PREPARATION

Heat a large pot over medium heat.

Add the butter/oil and allow to heat.

Add the onion, carrot and garlic, cooking until soft (about 8 minutes) – turn down the heat if it starts to brown. Stir in the tapioca starch to coat the vegetables. Add the stock, tomatoes and thyme.

Bring to a boil, stirring to ensure the starch is incorporated.

Reduce heat, simmer for 40 minutes.

Turn off the heat and allow the soup to cool before processing in a food processor or blender in batches.

Serve with crackers & enjoy!

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