Soups & Stews > Gluten-Free Soups & Stews > Gluten-Free Thickening Techniques > Using Cornstarch or Arrowroot

Gluten-Free Creamy Tomato Soup (Cornstarch Thickened)

Enjoy a comforting bowl of creamy tomato soup, made entirely gluten-free using cornstarch as a thickening agent. This recipe is easy to follow and delivers a rich, flavorful soup perfect for a chilly day.

Prep Time
10 minutes
Cook Time
30 minutes
Servings
4-6
Ingredients
  • 28 oz Canned crushed tomatoes
  • 4 cups Vegetable broth
  • 1 medium Yellow onion, chopped
  • 2 cloves Garlic, minced
  • 2 tablespoons Olive oil
  • 2 tablespoons Cornstarch
  • 2 tablespoons Cold water
  • 1/2 cup Heavy cream (or coconut cream for dairy-free)
  • 1 teaspoon Dried basil
  • To taste Salt
  • To taste Black pepper

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, being careful not to burn it.

Add Tomatoes and Broth

Pour in crushed tomatoes and vegetable broth. Stir in dried basil, salt, and pepper. Bring the mixture to a simmer.

Simmer

Reduce heat to low, cover the pot, and let the soup simmer for at least 20 minutes to allow the flavors to meld together. Longer simmering will result in a richer flavor.

Prepare Cornstarch Slurry

While the soup is simmering, in a small bowl, whisk together cornstarch and cold water until smooth. This is your cornstarch slurry.

Thicken the Soup

Slowly pour the cornstarch slurry into the simmering soup, stirring constantly to prevent lumps from forming. Continue to stir until the soup thickens to your desired consistency, about 2-3 minutes.

Add Cream and Blend (Optional)

Stir in heavy cream (or coconut cream) until well combined. For a smoother soup, use an immersion blender to blend the soup until smooth. Be careful when blending hot liquids.

Serve

Ladle the soup into bowls and serve hot. Garnish with fresh basil or a swirl of cream if desired. Gluten-free croutons or a grilled cheese sandwich make great accompaniments.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 60-80kcal, Carbohydrates: 8-10g, Protein: 1-2g, Fat: 3-5g (Values are estimates and will vary based on specific ingredients used).

Other Considerations for Nutrition

Using coconut cream instead of heavy cream will significantly reduce the fat content and make the soup dairy-free. Sodium content can be adjusted by using low-sodium vegetable broth and controlling the amount of salt added.

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FAQ

  • Can I use arrowroot starch instead of cornstarch?

    Yes, you can substitute arrowroot starch for cornstarch in a 1:1 ratio. Arrowroot starch provides a similar thickening effect and is also gluten-free.
  • How do I prevent lumps when using cornstarch?

    The key to preventing lumps is to mix the cornstarch with cold water before adding it to the hot soup. This creates a slurry that disperses evenly. Also, be sure to stir the soup constantly while adding the slurry and for a few minutes afterwards.
  • Can I freeze this tomato soup?

    Yes, this soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers. When ready to eat, thaw the soup overnight in the refrigerator and reheat gently on the stovetop. The texture may change slightly after freezing and thawing.