Soups & Stews > Gluten-Free Soups & Stews > Naturally Gluten-Free Soups > Tomato Soup (GF)

Creamy Gluten-Free Tomato Soup

Indulge in a velvety smooth and naturally gluten-free tomato soup, perfect for a cozy meal. This recipe uses simple ingredients to create a rich and flavorful soup that everyone will love. This recipe avoids traditional wheat-based thickeners, relying instead on the natural creaminess of tomatoes and a touch of coconut milk or heavy cream for a decadent finish.

Prep Time
15 minutes
Cook Time
30 minutes
Servings
4
Ingredients
  • 28 oz Canned Crushed Tomatoes
  • 4 cups Vegetable Broth
  • 1 medium, chopped Onion
  • 2 cloves, minced Garlic
  • 2 tablespoons Olive Oil
  • 1/2 cup Coconut Milk (or Heavy Cream)
  • 1 teaspoon Dried Basil
  • 1/2 teaspoon Dried Oregano
  • 1 teaspoon, or to taste Salt
  • 1/2 teaspoon, or to taste Black Pepper
  • 1 teaspoon, optional Sugar

Sauté Aromatics

Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.

Add Tomatoes and Broth

Pour in the canned crushed tomatoes and vegetable broth. Stir in dried basil, dried oregano, salt, pepper, and sugar (if using). Bring to a simmer.

Simmer and Blend

Reduce heat to low and simmer for 20 minutes, allowing the flavors to meld. Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy.

Finish and Serve

Return the blended soup to the pot. Stir in the coconut milk (or heavy cream) and heat through gently. Do not boil. Taste and adjust seasoning as needed. Serve hot, garnished with fresh basil or a dollop of coconut milk/cream, if desired.

Nutrition Facts Estimated per 100g of product

Calories: 50kcal, Carbohydrates: 5g, Protein: 1g, Fat: 3g (Note: Values are approximate and depend on specific ingredients used).

Other Considerations for Nutrition

Using coconut milk instead of heavy cream reduces the saturated fat content. Consider using low-sodium vegetable broth to reduce sodium intake. Adjust sugar to taste; some tomatoes are more acidic than others.

← Creamy Gluten-Free Potato Soup Easy Slow Cooker Gluten-Free Beef Stew →

FAQ

  • Can I use fresh tomatoes?

    Yes, you can use fresh tomatoes. You'll need about 3 pounds of ripe tomatoes. Core and roughly chop them, then roast them in the oven at 400°F (200°C) for 30-40 minutes before adding them to the soup. Roasting enhances their flavor.
  • How can I make this soup vegan?

    To make this soup vegan, ensure you use vegetable broth and coconut milk. Avoid using heavy cream.
  • Can I freeze this soup?

    Yes, this soup freezes well. Allow it to cool completely before transferring it to an airtight container or freezer bags. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.