Savory and rich, this gluten-free tomato soup recipe is brimming with natural flavor. It has the perfect velvety texture, too (without any gluten or dairy).
Nothing is more satisfying than a steaming hot soup on a chilly day. Load it up with your favorite toppings or dip in a wedge of a gluten-free grilled cheese and let your troubles melt away. I honestly love that this recipe is made with such wholesome ingredients – everything is so fresh. Let’s dive in.
If you love making cozy, quick dishes like this gluten-free soup recipe, don’t miss my Tuscan tortellini soup (gluten-free), this gluten free, dairy free soup with turkey, or my rotisserie chicken tortilla soup.
WHY YOU’LL LOVE THIS GLUTEN-FREE RECIPE
- Easy to make: Like, incredibly easy. Roasting, blending, and seasoning – that’s it.
- Meal prep-friendly: This soup stores and freezes beautifully. It’s great for mid-week madness.
- Adjustable: Whether you like your soup spicy, extra creamy, or loaded with toppings, this recipe is endlessly adaptable.
- Minimal clean-up: The veggies get roasted together in one pan at the start and then blended in one pot. Easy-peasy.
INGREDIENTS AND SUBSTITUTIONS
- Fresh tomatoes: Use ripe, ruby red tomatoes for the best flavor and color. Roma or vine-ripened tomatoes work beautifully.
- Bell pepper: Red bell peppers are ideal and will keep the soup’s bright red color.
- Shallots: I love the mild, slightly sweet onion flavor that goes so well with the tomatoes without overpowering them. You can also use leek if you can’t find shallots.
- Carrot: Peel for a smoother texture. Parsnips are a good alternative.
- Garlic: The six cloves of garlic infuse the soup with a rich, savory flavor.
- Fresh basil leaves: A total classic with tomato – don’t skip it! If you have to use dried basil, remember it’s much more concentrated than fresh basil, so only use a little.
- Olive oil: Choose a high-quality extra virgin olive oil for the best results.
- Salt, pepper, thyme: Don’t skip the seasoning.
- Sun-dried tomatoes: Use oil-packed sun-dried tomatoes for richness.
- Vegetable broth: This is the liquid base for the soup. Make sure it’s gluten-free.
- Plant-based cream: Gives the soup its creamy texture and velvety finish.
DIRECTIONS (STEP BY STEP)
Slice the veggies and arrange them on a prepared baking sheet. Drizzle with olive oil, season with salt, pepper, and thyme, then roast for an hour.
Add the roasted vegetables to a pot and stir in the sun-dried tomatoes, vegetable broth, and plant-based cream or milk.
Use an immersion blender to puree the mixture until it’s smooth and creamy.
Garnish with vegan parmesan, fresh parsley, and a sprinkle of red pepper flakes before serving.
EXPERT TIPS & TRICKS
- Roast for maximum flavor: Roasting the veggies brings out their natural sweetness and gives the gluten free tomato soup its deep, caramelized taste. It’s the roasting that makes it ultra delicious.
- Don’t skip the sun-dried tomatoes: These add that umami pop you know you love!
- Adjust consistency: Prefer a thicker soup? Use less vegetable broth. Add extra broth or plant-based milk for a thinner soup until you get it right.
- Blending matters: An immersion blender is great, but if you want an ultra-smooth texture, transfer the soup to a high-speed blender in batches.
- Season in layers: Taste your gluten free soup recipe as you go – this is super important.
- Make it creamier: For an extra-lux finish, use coconut or cashew cream instead of plant-based milk.
- Choose quality ingredients: Although it’s a simple little soup, beautiful ingredients are key to an incredible result.
HOW TO THICKEN GLUTEN FREE TOMATO SOUP (3 WAYS)
There are tons of ways to thicken tomato soup. Here’s what I recommend to keep the texture and flavor:
- Blend the sun-dried tomatoes: These are naturally pretty dense and add a bit of bulk when blended.
- Add a gluten-free thickener: Try a teaspoon of cornstarch mixed with a teaspoon of water to make a slurry. This is a great option because it’s neutral-flavored.
- Simmer longer: Let the soup cook slowly, without a lid.
HOW TO SERVE THIS SOUP
Serve it hot (or warm if you prefer) with a crunchy side salad like this sweet kale chopped salad. My la scala salad is great with it, too.
Bulk up the meal by adding spinach flatbread pizza with gouda cheese, or try this French pizza bread with it.
STORAGE AND MEAL PREPPING
To store your leftover gluten free soup recipe, let it cool. Next, pop it into an airtight container. Keep it in the refrigerator for up to 4 days.
To freeze it, pour the soup into freezer-safe containers or bags, leaving a little room to expand. Label it with the date, and freeze it for up to 3 months. Thaw in the fridge overnight before reheating.
This soup is perfect for meal prep since it tastes even better the next day as the flavors meld the next day.
I like to split it up into individual serving containers for quick grab-and-go lunches or dinners.
REHEATING LEFTOVERS
Warm the gluten free tomato soup on the stove over low to medium heat, stirring to keep its creamy consistency. If it thickens too much during storage, add some vegetable broth or plant-based milk while reheating.
What’s the difference between tomato soup and tomato bisque?
Tomato soup is lighter and pureed with tomatoes, broth, and seasonings. Tomato bisque is richer and creamier, with heavy cream or a dairy alternative.
Are canned tomatoes gluten-free?
Most canned tomatoes are naturally gluten-free, typically containing just tomatoes, water, and sometimes salt or citric acid. However, always check the label.
Does tomato paste have gluten?
Tomato paste is usually gluten-free, as it’s made from concentrated tomatoes without any added gluten ingredients. Still, check the label first.
Looking for more gluten free recipes?
If you make this recipe and enjoyed it, I would really appreciate a review! You can find me on Instagram, Facebook, Tik Tok and Pinterest. Purchase my cookbook Easy Allergy Free Cooking. Join my exclusive weeknight meal plan group for 5 weekly 30-minute dinner recipes. The weeknight meal plan also has an accompanying podcast as well! I would love for you to follow along!
Gluten Free Tomato Soup Recipe
Ingredients
Instructions
- Preheat oven to 400°F.
- Slice the veggies, toss on a lined baking sheet, drizzle with olive oil, season with salt, pepper, and thyme, and roast for 1 hour.
- Transfer roasted veggies to a pot, add sun-dried tomatoes, veggie broth, and plant-based cream/milk.
- Blend with an immersion blender until smooth.
- Top with vegan parmesan, parsley, and red pepper flakes. Enjoy!
Nutrition
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