Made easy in the crockpot, this Gluten Free Tomato Basil Vegetable Soup takes canned tomato soup to the next level.
So here we are with the second edition of “Cleaning Out Your Pantry”.
You guys, I LOVE this game. Seriously, if being a gamer was all about utilizing food, I would definitely be a gamer. Unfortunately, I’m pretty sure that physical combat, weaponry, and blowing things up are required expertise to be a successful gamer. Guess that ship has sailed.
And so I make up my own games. Ones I can WIN!
Now I’ve never been great at keeping any kind of food storage. It completely overwhelms me and honestly gives me anxiety to have that much food in the house that will potentially not be used. Me and wasting money just do NOT get along.
However, I do believe it is important to have some basic canned goods around the home in cases of emergency…or heck, if you just don’t have the energy to shop for something fresh. We’ve all been there.
So when I found some Amy’s brand gluten free cream of tomato soup on sale, I bought a few cans. And since we’re moving, I now need to use a few cans!
When I’m in a bind, I don’t mind just dumping a can of soup on the stovetop and eating it plain. But, when I have the time and the ingredients, I like to liven up my canned goods with some FRESH ingredients.
And that is exactly what I did in this gluten free Tomato Basil Vegetable Soup.
This is no longer a plain bowl of cream of tomato soup. Instead it is a bowl full of chunky fresh vegetables, sprinkles of basil leaves, and a bold broth flavored with extra spices and a touch of Worcestershire sauce. Really, you would have absolutely no clue that this bowl of HEALTHY heaven started from a can.
There were a few other items aside from the can of cream of tomato soup that I was able to get rid of:
- Can of beans (pinto, black, great northen, butter, etc.) I actually ended up using a mixture of pinto, black, and butter beans that I had extra of in the fridge.
- Worchestershire sauce. Now it’s not like I used the whole bottle or anything, but it’s nice to be able to use this sauce here and there so it’s not taking up space in your fridge for months. This recipe at least helps you get there.
You could also throw in frozen veggies or other canned veggies if you’d like. Or you can also swap out the can of beans for a can of diced new potatoes. Either one would be just as yummy!
But I haven’t even told you the best part about this soup. It’s made right in the CROCKPOT!
Really, there is nothing easier than throwing a bunch of ingredients in a pot and letting them work their magic. It’s especially nice in the summer when you don’t have to turn on the stove and transform your kitchen into a SAUNA. Ain’t nobody want that!!!
This soup has a smooth brothy base that is full of tomato flavor. It is then spiced with bold flavorings like onion, garlic, pepper, mustard and Worcestershire sauce. You’ll find yourself maybe wanting to drink the broth…
…but then who could give up the cups of freshly cooked carrots, mushrooms, celery, and roma tomatoes??? Yes, adding tomato to tomato soup makes it even that much better. YUM!
And last but not least, go crazy with toppings. Add more diced tomatoes at the end or pair this soup with some pantry crackers or toasted gluten free croutons. Cheddar cheese is also a homerun combined with tomato soup.
The POSSIBILITIES are endless!
How do you jazz up your canned goods?
- 1 can Amy's brand gluten free cream of tomato soup
- 1 can water
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon ground mustard
- ½ teaspoon onion powder
- 1½ tablespoons freshly chopped basil leaves, or 1½ teaspoons dried
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 3 cloves garlic, finely minced
- 1 cup sliced carrots
- 1 cup sliced mushrooms
- 1 cup sliced celery
- 4 roma tomatoes, diced
- 1 can beans of your preference (pinto, black, great northern, butter, etc.), rinsed and drained*
- Pour soup and water into crockpot. Add salt, pepper, ground mustard, onion powder, basil, Worcestershire sauce, and brown sugar and stir until combined.
- Peel carrots and slice into ⅛" circles. Cut celery into ¼" slices. Cut mushrooms into ⅛" slices. Mince garlic cloves. Dice tomatoes. Add all vegetables into crockpot..
- Cover and cook on low for 6 hours or until vegetables reach desired tenderness, adding beans the last ½ hour of cooking.