Tomato Soup and Arepas

Of course tomato soup is great with grilled cheese, but to change it up I decided to pair the soup with arepas.  I really never thought about making my own tomato soup and decided to give it a try.  This recipe is tasty and easy.  It is naturally gluten free.  Click on Arepas for that recipe.

Homemade Tomato Soup

Makes 4 to 6 servings

1 – 28oz can of whole tomatoes

1 – 12oz jar of roasted red peppers drained

1/4 cup of half and half

1 1/2 teaspoons of Kosher salt

1 teaspoon of sugar

1/2 teaspoon of fresh ground pepper

2 garlic cloves

1/4 cup of water

Put all ingredients into a food processor and process until smooth.  Pour into a medium sauce pan and heat on medium, stirring often for about 8 minutes or until hot.




Arepas – Naturally Gluten Free

Arepas are often served in South American restaurants and of course, are very popular in South American. They are easy to make at home.

Arepas are made from precooked corn flour and the one that I used is P.A.N.  It is marked GF and is found in many grocery stores. Bob’s Red Mill also makes a harina precocida which can be used. As always, check it carefully if you have Celiac.

This recipe makes slightly crispy thin arepas, which I like to use as a substitute for a dinner roll.  They can also be topped with cheese, tomatoes or black beans.  Arepas can also be made larger and stuffed like a sandwich.

I like to use plastic wrap to shape them and keep my hands clean.

1 cup arepa flour P.A.N.  (or any harina precocida)

1/2 teaspoon salt

1 1/2 cups of boiling water


Preheat oven to 350 degrees


Combine flour and salt in a large bowl.

Add boiling water and stir

Cover and let stand for 5 minutes


Put dough on a piece of plastic wrap and form a 2 inch thick disk.

Cut into 6 equal pieces and roll  each piece into a ball and flatten into a 3 inch disk – use plastic wrap to keep the dough from sticking on your hands

Heat a large skillet on medium high, coat with cooking spray and add a small amount of oil

Cool 5 minutes or more until arepas turn golden brown and form a crust

Move the arepas to a baking sheet coated with spray

Bake for 20 minutes


I also used this recipe with Pulled Pork Arepas Appetizers.


Pulled Pork Arepas Appetizers

Recently, I had Arepa Appetizers at a South American restaurant.  They were simple small Arepas with just enough BBQ on top to easily eat.   Arepas are from Venezuela and are made from Harina de maiz Precocida or corn flour.  The corn flour should be Gluten Free, but some are processed in facilities with wheat.  I found that “Bob’s Red Mill” is marked GF.  So, if you have to be GF, check your ingredients carefully.  The recipe for Pulled Pork was posted on August 10, 2013.


1 cup of harina de maiz  (corn flour)  corn flour is different from corn meal

1/2 teaspoon salt

1 1/2 cups of boiling water

Combine flour and salt  in a large bowl.  Add water and stir until well mixed.  Cover and let it stand for 5 minutes.

Put dough on a sheet of plastic wrap and shape into a 2 inch thick circle.  Divide into 6 portions.

Shape each portion into a ball and flatten into a 1/2 inch thick 3 inch circle.


Preheat oven to 350 degrees


Heat the Arepas in a large skillet coated with cooking spray  on Medium for 7 to 10 minutes on each side or until a brown crust begins to form.

Put the Arepas on a cooking sheet coated with spray or  use Release Foil and bake for 20 minutes until they sound hollow when tapped.

Finally,  top with hot Pulled Pork BBQ.

These are great appetizers, but could also be eaten as a main course along with black beans and rice.  Arepas are a good Gluten Free substitute for bread or a roll at any meal.