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Mama’s Tomato Basil Soup and Sun-Dried Tomato Basil Biscuits

Mama’s Tomato Basil Soup and Sun-Dried Tomato Basil Biscuits

Tomato Soup is the Traditional Comfort Food.  This is Mama’s take on Tomato Basil soup that is quick to make, delicious and a little more on the gourmet side versus the Campbell’s Tomato Soup we grew up on.  This is delicious served with Gluten Free Grilled Cheese Sandwiches.  Or try it with Mama’s Tomato Basil Biscuits. Both are a hit for families and crowds and pair nicely together. There is nothing like a warm bowl of soup and biscuits hot out of the oven to warm up your house and bodies on cold winter days.

Quick Tomato Basil Soup

¼ cup butter or dairy free margarine or 2-3 Tbsp. olive oil
½ an onion, minced
1 large garlic clove, minced (about 1 tsp.)

1- 32 oz can organic chicken broth 
1- 28 oz can crushed tomatoes
2- 14.5 oz cans diced tomatoes ( I used the cans that have oregano and garlic added)

2 Tbsp. dried basil or ¼ cup fresh basil, minced
1 Tbsp. sugar
½ tsp. salt
½ tsp. baking soda
Fresh Black Pepper to taste (about 1/8 tsp.)
½ cup heavy cream

Garnish with Parmesan and Romano Cheese


In a large soup pan, sauté the onions in the butter or oil until translucent. Add minced garlic and stir to combine. Pour in chicken broth, crushed tomatoes and diced tomatoes. Add basil, sugar, and salt. Stir well to combine. Add baking soda. The baking soda helps to cut the acid in the tomatoes. Add fresh ground pepper to taste.

Allow to heat over medium high heat just until the soup begins to boil. Reduce heat to low. Slowly pour in cream stirring constantly to combine. Allow to rest for about 5 minutes stirring occasionally.

Serve warm. Add a pinch of fresh shredded Parmesan or Romano cheese if desired.

Sun Dried Tomato Basil Biscuits

1 ½ cups Mama’s Almond or Coconut Blend Flour
¾ tsp. xanthan gum
½ tsp. salt
2 tsp. baking powder
2 tsp. dried basil
½ tsp. garlic powder or 1 garlic clove, minced
½ cup Italian cheese blend or ¼ cup Parmesan ¼ cup Romano cheese

½ cup milk (dairy, rice, nut, soy)
2 eggs
3 Tbsp. olive oil
2 Tbsp. minced onion
¼ cup sun-dried tomatoes packed in oil, minced

Directions  Preheat oven to 400°.

In a medium bowl, combine flour, xanthan gum, salt, baking powder, basil, garlic, and cheese. Mix well to combine. Make a well in center of bowl.

In a liquid measuring cup, measure out milk. Add eggs, olive oil, minced onion, and sun-dried tomatoes to the milk. Mix with a fork to combine. Pour in all at once to the flour well. Stir ingredients to combine.

Using an ice cream scoop, scoop dough and place dough on baking sheet 2 inches apart. With lightly floured hands or fingers run under hot water, gently smooth out the rough spots on the top of the dough and gently flatten dough.

Place baking sheet on upper rack and bake for 14-16 minutes or until the tops begin to brown.

Variation 1: Place scoops into lightly sprayed muffin pan. Smooth out tops. Bake 14-16 minutes.
Variation 2: Use a 1 inch cookie scoop and fill lightly sprayed mini muffin pan. Bake for 10-12 minutes or until golden brown.

Dairy Free Option: Use rice, nut or soy milk. Leave the cheese out and add 2-3 Tbsp pine nuts or walnuts.

Mama Recommends: Soup Bowls Silicone Pastry Mat

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