Gluten Free Tomato Soup
This is the BEST gluten free tomato soup recipe. It’s flavorful, creamy and made with pantry staple ingredients you probably already have on hand. It takes about 30 minutes to make and is delicious served with a homemade grilled cheese.
We’re kicking off soup season this year with a classic – gluten free tomato soup! Aside from mac and cheese, this is one of my go to cold weather comfort foods, especially when paired with a crispy gluten free grilled cheese.
This recipe is so easy to make, made with all pantry staple ingredients and I promise the flavor is just as rich and delicious using canned tomatoes than it would be using fresh! Tomato soup is often gluten free naturally, unless there is flour added in as a thickening agent. We won’t be using any flour in this recipe so it is naturally totally gluten free. If you love this recipe, try my chicken tortilla soup or mini meatball and tomato soup next!
Before we get started!
- For this recipe, you need either an immersion blender or a regular blender. I love using an immersion blender for soups because you can just keep everything right in the pot, but I do find that you get a much creamier consistency if you use a regular blender, particularly a vitamix. Just something to keep in mind!
- You can easily make this dairy free but using dairy free butter, cream and parmesan. I love my homemade cashew parmesan here!
How to make gluten free tomato soup
Heat a large dutch oven or pot on the stove over medium heat. Add the butter and let melt, then add in the diced onion.
Saute for about 5-7 minutes or until they are transluscent. Add in the garlic and saute an additional 1-2 minutes.
Add in all remaining ingredients and reduce the heat to low. Let simmer for about 10 minutes.
Use an immersion blender or transfer to a regular blender and puree until completely smooth. I love using an immersion blender for the convenience, but I do think you get a much smoother texture using an actual blender.
After you blend, stir in the parmesan. Taste and adjust flavors as desired. Garnish with some heavy cream, basil, red pepper and serve with grilled cheese if desired. Enjoy and try my chicken and rice soup or chicken pot pie soup next!
Key ingredients and substitutions
Onion. This will add a lot of flavor to the soup! I like to use white or yellow onion, but red will also work. You need two small onions here.
WANT TO SAVE THIS RECIPE?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Tomatoes. We’re using canned crushed tomatoes, but you can definitely use diced tomatoes if that’s what you have because everything is getting blended up anyway!
Broth. I opted for chicken broth because that’s what I usually have on hand, but you can use veggie broth to make this vegetarian! Same with my gluten free pastina.
Cream & parmesan. Both of these will give the soup a subtle richness and make it creamier. You can sub for dairy free alternatives here with no problem. I suggest a cashew or almond based creamer instead of coconut.
Basil. We’ll blend a bit of basil right into the soup and then use some extra as garnish.
Brown sugar. It might seem odd to add this into soup, but it really helps balance out all of the flavors. I like brown sugar because it has the molasses in there, but any kind of sweetener will work here.
How to serve
I topped my soup off with a drizzle of heavy cream, fresh basil, and these grilled cheese croutons that make the soup so much more fun! The “croutons” are just a regular grilled cheese cut into small squares – nothing fancy!
You can also serve with some freshly grated parmesan cheese on top or a side kale salad. Another way to make it a bit heartier is to add in some rice, white beans or cooked pasta!
How to store and freeze
Once prepared, this gluten free tomato soup will keep in the fridge for about 5 days. Be sure to let it cool completely, then you can store it right in the pot (covered) or transfer to a container.
To freeze, I like to portion it out into smaller containers to make it easier to thaw. Again, let it cool completely, then transfer to your container(s) and freeze for up to 2 months. Let thaw and then reheat on the stove!
More soup recipes to try next!
- White Bean Tuscan Soup
- Chicken Noodle Soup
- White Bean Tomato Soup
- Gnocchi Soup
- Roasted Vegetable Soup
- Carrot and Red Lentil Soup
If you want more recipes straight to your inbox, be sure to subscribe to my email list. As always, tag me on instagram if you make this recipe so I can see your creation!
Gluten Free Tomato Soup
by: claire cary
Equipment
Ingredients
- 3 tablespoons unsalted butter
- 2 small yellow onions diced
- 1 tablespoon minced garlic
- 2 28 ounce cans crushed tomatoes
- 2 cups chicken or veggie broth
- ¼ cup fresh basil plus more for garnish
- 2 ½ teaspoons brown sugar
- 1 teaspoon salt or more, to taste
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes or more, to taste
- ½ cup heavy cream
- ⅓ cup grated parmesan cheese
Instructions
- Heat a large dutch oven or pot on the stove over medium heat.
- Add the butter and let melt, then add in the diced onion.
- Saute for about 5-7 minutes or until they are transluscent.
- Add in the garlic and saute an additional 1-2 minutes.
- Add in all remaining ingredients and reduce the heat to low. Let simmer for about 10 minutes.
- Use an immersion blender or transfer to a regular blender and puree until completely smooth. I love using an immersion blender for the convenience, but I do think you get a much smoother texture using an actual blender.
- After you blend, stir in the parmesan. Taste and adjust flavors as desired. Garnish with some heavy cream, basil, red pepper and serve with grilled cheese if desired. Enjoy!
Notes
Comments
leave a comment and rating