Gluten Free Tomato Basil Vegetable Soup
 
Prep time
Cook time
Total time
 
A simple way to fancy up your can of tomato soup. Loaded with fresh veggies and basil flavor, this vegetarian soup is sure to please.
Author:
Recipe type: Soups
Serves: 4-6
Ingredients
  • 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*
Directions
  1. Pour soup and water into crockpot. Add salt, pepper, ground mustard, onion powder, basil, Worcestershire sauce, and brown sugar and stir until combined.
  2. 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..
  3. Cover and cook on low for 6 hours or until vegetables reach desired tenderness, adding beans the last ½ hour of cooking.
Notes
*You may add diced potatoes instead of beans if you prefer. Either canned or fresh.
Recipe by Breezy Bakes at https://www.breezybakesgf.com/gluten-free-tomato-basil-vegetable-soup-cleaning-out-your-pantry-series/