In a heavy-bottomed saucepan, add the olive oil or butter over medium heat. Stir in the onion and allow it to cook down for 3-4 minutes.
2 tbsp ghee or olive oil, 1/2 onion
Add the garlic, and stir for another 2 minutes.
5 cloves garlic
Add the tomatoes (juice and all), and turn the heat up to medium-high. Break up the tomato a bit and cook for a few minutes. Stir often, and don't let it burn.
2 28 oz cans San Marzano whole peeled tomatoes
Add the stock, milk, smoked paprika, parsley, basil, and oregano. Bring to a low boil, stirring the whole time.
Using an immersion blender, blend the soup to your desired consistency.
Once blended, add the baking soda and stir to combine. Finish with a drizzle of balsamic vinegar.
1/8 tsp baking soda, salt and pepper to taste, balsamic vinegar
Notes
If you don't have an immersion blender, carefully transfer the hot soup to a blender. Leave the center cap on the lid off to allow the steam to release.You'll notice a bit of foaming action with the baking soda; totally normal.
Nutrition Facts
Gluten-Free Tomato Soup
Amount Per Serving (1 cup)
Calories 45Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 0g0%
Cholesterol 1mg0%
Sodium 32mg1%
Potassium 61mg2%
Carbohydrates 2g1%
Fiber 0g0%
Sugar 1g1%
Protein 1g2%
Vitamin A 130IU3%
Vitamin C 1mg1%
Calcium 21mg2%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.