Preparation time: 5 minutes

Cooking time: 20 minutes

• Creamy Tomato Soup

There are many gluten-free tomato soups on the market, but making your own from scratch—even if it’s only for two people—is immensely gratifying once you taste the super-fresh flavor. I use canned whole tomatoes here, but if you have a few fresh tomatoes straight from the vine, you will be hugely rewarded. You’ll need about 3 medium fresh tomatoes, peeled (see below) and chopped; you may want to increase the salt to taste. The rice helps thicken the soup.

MAKES 2 SERVINGS (ABOUT 1 CUP EACH)

• 1 (14.5-ounce) can (1¾ cups) peeled, whole tomatoes, including juices
• ¼ cup gluten-free low-sodium chicken or vegetable broth
• 2 tablespoons diced fresh onion or 1 teaspoon dried minced onion
• 2 tablespoons long-grain white rice
• 1 small garlic clove (optional)
• 1 teaspoon tomato paste (see Note below)
• ¼ teaspoon granulated sugar
• Salt and freshly ground black pepper
• 2 tablespoons cream, sour cream, or sour cream alternative
• 2 teaspoons chopped fresh basil, thyme, or parsley, for garnish

1. Combine the tomatoes, broth, onion, rice, garlic, tomato paste, sugar, and ⅛ teaspoon (dash) salt in a 1-quart soup pot. Bring to a boil over high heat, reduce the heat to low, and simmer, covered, for 20 minutes. Stir in the cream.

2. With an immersion blender, puree the soup until it is smooth. Or, transfer the soup to a blender and puree in batches, being careful to cover the lid with a towel to avoid hot splatters. Return the soup to the pot and bring to serving temperature.

3. Add salt and pepper to taste. Serve immediately, garnished with fresh basil.

PEELING FRESH TOMATOES If you use fresh tomatoes instead of canned, you’ll need to peel them, which is really very quick and simple. With a sharp paring knife, cut an “X” in the bottom of a whole tomato. Immerse it in boiling water for a few seconds until the skin starts to split, then quickly transfer it to a bowl of ice water to stop the cooking. With your fingers, slide the skins from the tomato.

USING TOMATO PASTE Once I discovered tomato paste in a tube, it became a staple in my refrigerator. Just squeeze out the small amount you need and put the tube back in the fridge. No more fussing with those 6-ounce cans and figuring out how to use up the leftover tomato paste before it spoils.

Per serving: 130 calories; 4g protein; 4g total fat; 2g fiber; 20g carbohydrates; 13mg cholesterol; 240mg sodium