How to Make Allergy-Safe Creamy Tomato Basil Soup with Millet Crackers
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Heat 1 tbsp olive oil in a large pot over medium heat. Sauté onion and garlic for 3-4 minutes until soft.
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Add crushed tomatoes, white beans, vegetable broth, oregano, and salt. Bring to a boil, reduce heat, and simmer for 10 minutes.
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Stir in basil. Use an immersion blender to puree soup until smooth. Adjust seasoning to taste and keep warm.
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Meanwhile, preheat oven to 375°F (190°C). Mix millet flour, baking powder, and salt in a bowl. Stir in olive oil and cold water to form a dough.
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Roll dough between parchment paper to 1/8-inch thickness. Cut into squares and bake on a sheet for 15-17 minutes until crisp.
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Serve soup hot with millet crackers on the side.
Pro Tips for Perfect Allergy-Safe Creamy Tomato Basil Soup with Millet Crackers
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of small onion, chopped, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Allergy-Safe Creamy Tomato Basil Soup with Millet Crackers?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Allergy-Safe Creamy Tomato Basil Soup with Millet Crackers?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for small onion, chopped?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.