Gluten-Free Tomato Soup Recipe

There’s something incredibly comforting about a big bowl of homemade tomato soup. It’s like a warm hug from the inside, especially on those chilly evenings when you need a little pick-me-up. But if you’re avoiding gluten, finding a truly delicious and easy recipe can feel like a challenge. Friend, that search ends right here. This gluten-free tomato soup is creamy, rich, and so simple to make, it’ll become your new weeknight superhero.

I first started making this recipe after one of my kids was diagnosed with a gluten sensitivity. I was determined not to let our favorite comfort foods fall by the wayside. After a few happy accidents and many taste-testers (my family is very dedicated to the cause), this version was born. It’s a staple in our house now, perfect with a gooey grilled cheese sandwich for dipping. It’s the kind of meal that makes everyone feel nourished and happy, without any of the fuss.

Table of Contents

Table of Contents

Why You’ll Love This Gluten-Free Tomato Soup

• Quick & Easy: Ready in about 30 minutes, making it perfect for a busy weeknight.
• Family-Friendly: Even the pickiest eaters will love its classic, creamy flavor.
• Naturally Gluten-Free: No complicated flour blends or hard-to-find ingredients needed.
• Incredibly Customizable: Easily dress it up with your favorite herbs or a swirl of cream.

Ingredients

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• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 2 (28-ounce) cans of whole peeled tomatoes
• 2 cups vegetable broth (check for gluten-free certification on the label)
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 cup heavy cream or full-fat coconut milk for a dairy-free option
• Salt and freshly ground black pepper to taste
• Fresh basil for garnish (optional)

Step-by-Step Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Carefully pour in the canned tomatoes with their juices and the vegetable broth. Stir in the dried basil and oregano. Bring the mixture to a gentle boil.
3. Reduce the heat to low, cover, and let it simmer for about 15-20 minutes to allow the flavors to meld together beautifully.
4. Remove the pot from the heat. Using an immersion blender, carefully puree the soup directly in the pot until it’s completely smooth. Alternatively, you can blend the soup in batches in a countertop blender—just be sure to let it cool slightly first and never fill the blender more than halfway!
5. Stir in the heavy cream (or coconut milk) until fully incorporated. Season with salt and pepper to your liking. Warm the soup through over low heat for another couple of minutes, but do not let it boil after adding the cream.
6. Ladle into bowls, garnish with fresh basil if you like, and serve immediately. It’s absolutely perfect paired with a gluten-free grilled cheese sandwich for the ultimate comfort food experience.

Tips & Variations

Don’t be afraid to make this soup your own! For a little kick, add a pinch of red pepper flakes when you add the dried herbs. If you have fresh herbs on hand, they are a wonderful substitute for dried—just double the amount. If your soup seems a bit too thick after blending, just add a splash more broth until it reaches your preferred consistency. And if you’re looking for more ways to use that immersion blender, check out our guide on easy pureed soups for more inspiration.

Serving Suggestions

This classic soup is a dream paired with a crispy, melty sandwich for dipping. For a lighter meal, a simple side salad with a tangy vinaigrette is a fantastic choice. To make it extra special for guests, set out little bowls of toppings like homemade croutons (use gluten-free bread!), fresh basil, or a drizzle of good quality olive oil.

Nutrition Facts

This nutritional information is an estimate and may vary based on specific ingredients used.

Per Serving (approximately 1 cup): Calories: 180 | Fat: 12g | Saturated Fat: 6g | Carbohydrates: 15g | Fiber: 3g | Sugar: 9g | Protein: 3g

Leftovers? This soup stores like a dream. Let it cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days and can be reheated gently on the stovetop. You can also freeze it for up to 3 months—just thaw overnight in the fridge and reheat. I often make a double batch to have a freezer meal ready for a rainy day.

Frequently Asked Questions

Can I use fresh tomatoes instead of canned?

You absolutely can! You’ll need about 3-4 pounds of fresh, ripe tomatoes. The easiest method is to roast them first to concentrate their flavor. Halve them, toss with a little olive oil, and roast at 400°F (200°C) for about 30-40 minutes until softened and slightly caramelized. Then, use them in place of the canned tomatoes. For more on working with fresh produce, the FDA’s guide to produce safety is a great resource.

How can I make this soup dairy-free and vegan?

It’s super simple! Just skip the heavy cream and use full-fat canned coconut milk instead. It adds a wonderful creamy texture and a very subtle, sweet flavor that works beautifully with the tomatoes.

What’s the best way to get a super smooth soup?

A high-powered blender will give you the silkiest, most restaurant-quality results. If you’re using a standard blender, just be sure to blend in small batches and be cautious as the hot liquid can expand. An immersion blender is the most convenient tool for the job and means less cleanup—a win-win!

My soup tastes a little too acidic. How can I fix it?

This is a common issue with tomato-based soups! A tiny pinch of baking soda (start with 1/8 teaspoon) can help neutralize the acid without altering the flavor. Alternatively, a teaspoon of sugar or a grated carrot cooked with the onions can add a natural sweetness that balances everything out.

Whether you’re cooking for someone with dietary restrictions or just looking for a reliably delicious and easy gluten-free tomato soup, this recipe is your answer. It proves that eating gluten-free doesn’t mean sacrificing flavor or comfort. So go ahead, grab your spoon, and get ready for a taste of pure, simple joy.