1packageCrunchmaster crackers - roasted garlic flavor4 ounces (use as needed)
Instructions
For the Soup:
Preheat the oven to 400º F and line a large baking sheet with aluminum foil. Grease the baking sheet with cooking spray and add the prepared tomatoes, red peppers, onions, and garlic cloves (leave skin on).
Drizzle the vegetables with olive oil and season with salt and pepper. Toss the vegetables gently and spread them out into a single layer on the baking sheet.
Bake for 40-45 minutes and then remove the baking sheet from the oven. Allow the vegetables to cool for about 10 minutes.
Add the roasted tomatoes, red peppers and onions to a food processor or high-speed blender. Squeeze the flesh from the garlic cloves and add them to the food processor (discard the garlic skins). Add oregano and fresh basil to the food processor.
Blend all the ingredients together on high until smooth or you reach desired texture and smoothness.
Add the vegetable mixture to a large stock pot and combine with vegetable or chicken stock. Bring the mixture to a boil, cover, and simmer until ready to serve. Season with additional salt, if needed.
For the Cheesy Crackers:
Line a baking sheet with foil and add the Crunchmaster crackers to a single layer. Top each cracker with a dollop of shredded parmesan cheese.
Bake the crackers at 400º F for about 2-4 minutes, checking often. You want the cheese just slightly melted but not burned.
Remove the crackers from the oven and serve warm with your homemade gluten-free tomato soup - what a treat!
Notes
*If you can't find the roasted garlic flavor crackers, choose any flavor Crunchmaster crackers you can find or that sound good to you to make the cheesy cracker topping.Please note the nutrition information is for the tomato soup only. The cheese and crackers were not counted in the final nutrition count.I used vine tomatoes but you could use any fresh tomato like campari. I think the vine-ripened tomatoes look the most red and taste great in this soup. Please note that when roasting the garlic you want to leave the garlic clove inside the skin to protect it from burning while roasting. Before blending the ingredients together, be sure to squeeze the garlic flesh out of the skins. Discard the skins.