Gluten Free Tomato Soup Recipe
In a large pot, heat oil over high heat until hot. Add garlic, onions, carrot, tomatoes, celery and fennel. Stir to combine and sauté for 2 to 3 minutes, or until vegetables have softened.
Add honey, balsamic vinegar, tomato juice and vegetable stock and cook 10 minutes.
Transfer to a blender and purée until smooth, or leave ingredients in pot and purée with an immersion blender.
For a creamy tomato soup, drizzle in almond milk, rice milk or soy milk while puréeing the soup. Garnish with basil. Serve hot.