Description
Creamy gluten-free tomato soup recipe Quick easy tech using simple ingredients Perfect for a healthy comforting meal Ready in minutes
Ingredients
Scale
- 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
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 cup heavy cream or full-fat coconut milk
- Salt to taste
- Freshly ground black pepper to taste
- Fresh basil for garnish
Instructions
- 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.
- 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.
- Reduce the heat to low, cover, and let it simmer for about 15-20 minutes to allow the flavors to meld together.
- Remove the pot from the heat. Using an immersion blender, carefully puree the soup directly in the pot until it’s completely smooth. Alternatively, blend in batches in a countertop blender, letting it cool slightly first.
- 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.
- Ladle into bowls, garnish with fresh basil if desired, and serve immediately.
Notes
A creamy, rich, and incredibly simple gluten-free tomato soup recipe that’s ready in about 30 minutes. Perfect for a busy weeknight and a family-friendly comfort food.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 180 calories
- Sugar: 9 g
- Fat: 12 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 3 g