About the Recipe
Indulge in this comforting Gluten-Free Creamy Sun-dried Tomato & Spinach Soup, a dish that warms your heart and satisfies your palate. Effortlessly prepared, it’s a perfect choice for busy evenings. The rich, vibrant taste comes from the sun-dried tomatoes, which offer a burst of umami.
To begin, sauté sun-dried tomatoes, garlic, and onions. This creates a flavorful foundation that infuses the soup with depth. The garlic complements the onions, creating a harmonious blend. As the ingredients cook, their fragrances mingle, creating an inviting atmosphere.
Add a luscious creaminess with a dairy-free cream or gluten-free alternative. This enhances the texture and balances the acidity of the sun-dried tomatoes. Fresh spinach adds color and nutrients. As it wilts, it adds a subtle earthiness.
Serve as a standalone dish or with crusty gluten-free bread. Its simplicity and depth of flavor make it a favorite for both novice and seasoned cooks.
Ingredients
⅓ cup slivered oil-packed sun-dried tomatoes, plus 2 tablespoons oil from the jar
2 cups sliced mushrooms
1 cup chopped onion
2 large cloves garlic, minced
1 teaspoon dried basil
1 ½ tablespoons brown rice flour all-purpose flour
½ teaspoon salt
½ teaspoon ground pepper
3 ½ cups low-sodium vegetable broth 1 32 ounce container
½ cup heavy cream
4 cups coarsely chopped fresh spinach
One (15 ounce) can unsalted cannellini beans, rinsed
1 tablespoon lemon juice, plus more to taste
Preparation
Heat 2 tablespoons of sun-dried tomato oil in a large saucepan over medium heat.
Add sliced shiitake mushrooms and 1 cup of chopped onion. Stir and cook until they soften, approximately 3 minutes.
Add minced garlic cloves and basil. Stir and cook for another minute.
Add brown rice flour, salt, and pepper. Stir and cook for another minute.
Add container of broth and of cream. Increase the heat to medium-high and bring to a simmer. Reduce the heat to maintain a simmer and cook, stirring occasionally, until the vegetables are tender, approximately 5 minutes.
Stir in chopped spinach, cannellini beans, and sun-dried tomatoes. Stir and cook until the spinach is wilted, approximately 2 minutes.
Remove from heat and stir in 1 tablespoon of lemon juice.
Notes