Tomato Soup Carrot Spice Muffins Gluten Free Allergy Friendly Recipe 435

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GLUTEN FREE TOMATO SOUP



Gluten Free Tomato Soup image

Enjoy this simple to make, gluten free tomato soup recipe that is creamy, savory, delicious, and perfect for warming you up on a cold day.

Provided by Chrystal

Categories     Main Dishes

Time 10m

Number Of Ingredients 7

1 (6oz.) can low sodium tomato paste
2 cups (or one 14-15oz. can) broth - chicken or vegetable broth both work
1 cup (8 oz.) heavy cream (use coconut cream to keep this dairy-free)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt (add more or less to taste)
1 teaspoon black pepper

Steps:

  • Add all ingredients to a large cooking pot and stir to combine.
  • Heat to a boil over medium high heat, stirring often.
  • Once it starts to boil, remove it from the heat and stir.
  • Serve hot.

Nutrition Facts : Calories 131 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 48 milligrams cholesterol, Fat 8 grams fat, Fiber 0 grams fiber, Protein 11 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 731 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

TOMATO SOUP CARROT SPICE MUFFINS (GLUTEN FREE & ALLERGY FRIENDLY) RECIPE - (4.3/5)



Tomato Soup Carrot Spice Muffins (Gluten Free & Allergy Friendly) Recipe - (4.3/5) image

Provided by KeeleyMcGuireBlog

Number Of Ingredients 15

OPTIONAL GLAZE:
1 1/2 cups gluten free all-purpose flour
1/4 teaspoon xantham gum, optional
1 cup Pacific Foods Creamy Tomato Soup
1/2 cup carrots, shredded
1/2 cup sugar
2 tablespoons butter
1 teaspoon baking soda
1/2 teaspoon all spice
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup powdered sugar
2 tablespoons softened cream cheese
2 tablespoons milk
1/4 teaspoon vanilla

Steps:

  • Preheat oven to 350°F. Lightly grease muffin pan and set aside. In a mixer or food processor with mixing blade, cream together the butter and sugar. Add the carrots, all spice, cinnamon, salt, baking soda, and xantham gum. Mix to evenly distribute ingredients. With mixing blade still on, slowly add the flour to incorporate into the batter. Lastly, slow pour in the tomato soup until gone and batter has completely finished mixing. Evenly distribute into the muffin tin cavities and fill full. Smooth over the tops with the back of a spoon. Bake for approximately 22 to 25 minutes. Check doneness with a toothpick. Cool complete before glazing. To make glaze, in a bowl combine the cream cheese and powdered sugar. Add in the milk and vanilla. Stir together until creamy and smooth.

GLUTEN-FREE CARROT EGG WHITE MUFFINS



Gluten-Free Carrot Egg White Muffins image

Super moist and guilt-free muffins!

Provided by dianaautry

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Carrot Muffin Recipes

Time 50m

Yield 12

Number Of Ingredients 16

4 carrots, chopped
¼ teaspoon fresh ginger
½ cup butter
½ cup white sugar
2 egg whites
1 cup unsweetened applesauce
1 teaspoon vanilla extract
2 cups oat flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon baking soda
¼ teaspoon ground allspice
¼ cup raisins
¼ cup crushed pineapple, drained well
¼ cup toasted unsweetened coconut
¼ cup chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  • Place carrots in a saucepan with water to cover. Bring to a boil, reduce heat, and cover. Simmer until carrots are soft, 7 to 10 minutes. Drain well and transfer to a blender. Add grated ginger and puree until very smooth. Drain out the juices.
  • Combine sugar and butter together in a large bowl. Add egg whites, 1 at a time, mixing well after each addition. Stir in applesauce and vanilla extract. Stir in pureed carrot-ginger mixture. Add oat flour, baking powder, cinnamon, baking soda, and allspice. Stir until just combined, but do not overmix. Fold in raisins, pineapple, coconut, and walnuts.
  • Fill each muffin cup 3/4 full with batter.
  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 12 to 14 minutes.

Nutrition Facts : Calories 226.5 calories, Carbohydrate 28.5 g, Cholesterol 20.3 mg, Fat 12.1 g, Fiber 3.3 g, Protein 3.6 g, SaturatedFat 6.4 g, Sodium 215.7 mg, Sugar 14.6 g

GLUTEN FREE " LIKE CAMPBELLS " TOMATO SOUP



Gluten Free

This recipe is as easy as opening a can of commercial tomato soup! The flavour is the about the same and everyone loves it! It can be used just as soup or in casseroles calling for tomato soup.

Provided by All about pies in W

Categories     Lunch/Snacks

Time 7m

Yield 2 serving(s)

Number Of Ingredients 3

1 (6 ounce) can tomato paste
24 ounces milk
1 teaspoon salt

Steps:

  • In a saucepan on stove, stir ingredients together.
  • Heat until at the boiling point.
  • If you like a "thinner" soup add a little water or more milk.
  • Serve.

Nutrition Facts : Calories 304.5, Fat 13.8, SaturatedFat 8.4, Cholesterol 51.2, Sodium 2019.2, Carbohydrate 33.2, Fiber 3.5, Sugar 10.4, Protein 15.7

CARROT SPICE MUFFINS



Carrot Spice Muffins image

This is my FAV muffin. It is unbelievable moist! And has the best flavor! The nuts and raisins are optional.

Provided by YOURPALAL

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Carrot Muffin Recipes

Time 40m

Yield 36

Number Of Ingredients 14

1 ½ cups all-purpose flour
1 ½ cups wheat bran
¼ cup wheat germ
½ cup brown sugar
½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 eggs, lightly beaten
¼ cup molasses
¼ cup vegetable oil
1 ½ cups milk
1 ¼ cups grated carrots
½ cup chopped and toasted walnuts
½ cup chopped raisins

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease 36 muffin cups, or use paper liners.
  • In a large bowl, combine flour, bran, wheat germ, brown sugar, baking soda, cinnamon, and nutmeg. Make a well in the center. In a small bowl, mix together eggs, molasses, vegetable oil, milk, and grated carrots. Pour into well, and mix just until moistened. Stir in walnuts and raisins. Fill muffin cups 3/4 full.
  • Bake in preheated oven for 20 to 25 minutes, or until tops spring back when lightly tapped.

Nutrition Facts : Calories 87.3 calories, Carbohydrate 13.6 g, Cholesterol 11.1 mg, Fat 3.3 g, Fiber 1.6 g, Protein 2.2 g, SaturatedFat 0.6 g, Sodium 30.4 mg, Sugar 6.3 g

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