Gluten Free Tomato Soup
Posted: 02/17/22
Updated: 07/09/23
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Creamy, velvety smooth tomato soup made entirely gluten free! It’s extremely comforting and satisfying, yet healthy and light. Enjoy this gluten free tomato soup with toasted gluten free bread, crackers, or grilled cheese!
What Makes This Recipe So Good
- It uses only simple ingredients, that you probably already have on-hand! Diced tomatoes, vegetable or chicken stock, and heavy cream are the base to this delicious soup.
- It’s super easy to make! Simply sauté the veggies, then add in the stock and tomatoes before simmering for 20 minutes. After 20 minutes, puree your soup, then stir in some heavy cream for a rich and flavorful lunch or dinner!
- It’s perfect for a number of dietary restrictions! This tomato soup is entirely gluten free and grain-free. It’s also easily made vegan and dairy free by using vegetable stock and swapping the heavy cream for full-fat coconut milk.
Key Ingredients
Vegetable or Chicken Stock – Use whichever you prefer or have on-hand! I almost always have at least half a carton of one of these stocks sitting in my fridge. This gluten free tomato soup is the perfect, easy recipe to make sure those leftovers never go to waste! I’ve tried this soup with chicken and vegetable stock, and both taste just as delicious.
Diced Tomatoes – One large can of diced tomatoes gives this soup all the flavor it needs! Don’t bother draining your tomatoes either, the juices they’re packed in contain even more flavor. And if you can’t find diced tomatoes, you can use either a can of crushed or whole tomatoes instead.
Heavy Cream – A touch of heavy cream at the end of this recipe transforms this soup into a rich and creamy dream! If you don’t have heavy cream, you can use whole milk in its place. Though whole milk or anything with less fat may thin out your soup. Also, for a dairy free, vegan, paleo, or Whole30 option, use one cup of full-fat coconut milk instead.
Chef’s Tips
- Wait until the very end to give your soup a taste and adjust any seasonings you’d like. The key here is to wait until it’s finished cooking and all the flavors have developed before switching anything up.
- Serve this gluten free tomato soup however you’d like! Enjoy it with a hot and melty gluten free grilled cheese, or simply on its own. You can even add some gluten free cooked rice or pasta into the soup to bulk it up!
- Leftover tomato soup can be stored in an airtight container in the fridge for up to 4 days. You can also freeze any leftovers for up to 6 months. If frozen, simply defrost then heat before serving!
More Delicious Gluten-Free Recipes
- Kale and White Bean Soup
- Gluten Free Meatloaf
- Fluffy Gluten Free Gingerbread
- Chili’s Southwest Chicken Soup
- Chinese Vegetable Soup
- Gluten Free Mug Cake
- Red Cabbage Soup
- Tom Yum Soup
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Gluten-Free Tomato Soup
Creamy, velvety smooth tomato soup made entirely gluten-free! It's extremely comforting and satisfying, yet healthy and light. Enjoy this gluten-free tomato soup with toasted gluten-free bread, crackers, or grilled cheese!
servings
Ingredients
- 1 tablespoon olive oil
- ½ yellow onion chopped
- 1 carrot chopped
- 1 celery stalk chopped
- 3 garlic cloves minced
- ½ teaspoon salt
- 2 cups gluten-free vegetable or chicken stock
- 1 (28-ounce) can diced tomatoes undrained
- 1 cup heavy cream
Equipment
- Large pot
- Immersion blender or traditional blender
Instructions
- Heat olive oil in a large pot over medium heat. Add in chopped onion, carrot, celery, garlic, and salt. Sauté for about 8-10 minutes or until onion is translucent.
- Pour in vegetable or chicken stock and the can of diced tomatoes. Bring to a boil, then reduce to a simmer for 20 minutes.
- Use an immersion blender to puree the soup until completely smooth. If you don’t have an immersion blender, chill the soup slightly then transfer it to a blender in batches until fully smooth, then add it back into the pot.
- Stir in the heavy cream, then taste and adjust any seasoning as desired. Serve warm.
Notes
- Make it Dairy-Free: Use full-fat coconut milk in place of the heavy cream in this recipe.
Nutrition Information
Serving: 1serving | Calories: 219kcal | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Total Carbs: 12g | Fiber: 2g | Sugar: 5g | Net Carbs: 10g | Vitamin C: 14mg | Cholesterol: 57mg | Sodium: 521mg | Potassium: 416mg | Calcium: 78mg | Iron: 2mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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