Tomato Soup

I absolutely love tomato soup and when I found out I had a gluten intolerance I was really upset at losing one of my favorite meals. Who would have thought that Campbell's Tomato Soup had wheat ingredients? I certainly didn't. With being in school I've been trying to use my crock pot a few times a week. My favorite cook book currently is America's Test Kitchen: Slow Cooker Revolution. The first time I made this recipe I followed as closely as possible substituting only for the gf ingredients, but I've made a couple other minor changes that I really feel enhance the original recipe. I served my soup with a nice grilled cheese and honey turkey on Udi white bread.

Tomato Soup
heavily adapted from ATK: Slow Cooker Revolution's Creamy Tomato Soup

1 medium/large onion, minced
2T butter
1T oil (such as canola or light olive oil)
4 cloves garlic, minced (Dorot is my favorite)
32oz stock (chicken or vegetable)
1T brown sugar
2T tomato paste
2T cooking sherry
3T gluten free flour (such as Bob's Red Mill All Purpose Gluten Free Flour)
4 12oz cans of petite diced tomato
1/8tsp white pepper
dash cayenne pepper
3 bay leaves
salt to taste
pepper to taste

-In a large skillet sautée onion in butter and oil until onions are soft and translucent. Season with small amounts of salt and pepper. Use small amounts of stock intermittently to keep onions from burning. Add garlic and sautée for additional 3 minutes. 
-Add brown sugar, tomato paste and sherry stir well and allow to cook for 5 minutes.
-Add 2T of stock mix well and whisk in the flour making sure to completely incorporate into the onion tomato mixture, stirring constantly to cook out any flour taste.
-Slowly whisk in remainder of stock in small batches. (You want to make sure to slowly incorporate to help thin out the flour mixture looking out for any lumping. Break up lumps by continuously whisking.)
-In crock pot add diced tomatoes, seasonings and bay leaves. Add onion mixture to crock pot and mix well.
-Cook on low for 4 to 6 hours. You're looking for the breakdown of the tomatoes.
-Remove bay leaves.
-Using a blender, in small batches, blend soup.
-Taste and season with additional salt and pepper if necessary.
-Serve and enjoy!

I'm always happy to answer any questions about recipes or cooking.