Description
This comforting gluten-free tomato soup is a family favorite, known for its rich, vibrant flavor achieved with minimal effort. It's a wholesome bowl of warmth, naturally gluten-free and easily made dairy-free, perfect for busy weeknights. The recipe promises a deeply satisfying, easy-to-make soup that will truly warm your soul.
Ingredients
2 tbsp Olive Oil
1 medium Yellow Onion, chopped
3 cloves Garlic, minced
28 oz can Canned Crushed Tomatoes (good quality)
4 cups Vegetable Broth
1 tsp Dried Basil
0.5 tsp Dried Oregano
1 tsp Granulated Sugar (optional, to balance acidity)
1 tsp Salt (or to taste)
0.5 tsp Black Pepper (or to taste)
0.5 cup Full-Fat Coconut Milk or Heavy Cream (optional, for creaminess)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Next, stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it
- Pour in the crushed tomatoes and vegetable broth. Stir well to combine
- Add the dried basil, dried oregano, sugar (if using), salt, and black pepper. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for at least 15-20 minutes, allowing the flavors to meld beautifully
- Carefully use an immersion blender to blend the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a standard blender, blending until creamy. Exercise caution with hot liquids
- Finally, stir in the coconut milk or heavy cream (if desired) and heat through for a minute or two, without boiling. Serve your comforting gluten free tomato soup immediately
Notes
Always use high-quality crushed tomatoes for the best flavor; they make a huge difference.
A pinch of sugar truly balances the acidity of the tomatoes, enhancing the overall taste.
Don't rush the simmering process; it allows the flavors to deepen.
If blending with a regular blender, always vent the lid to prevent pressure buildup.
A quick taste test before serving helps you adjust seasonings perfectly.
Store leftover gluten free tomato soup in an airtight container in the refrigerator for up to 3-4 days.
This hearty gluten free tomato soup freezes beautifully for up to 3 months. Thaw frozen soup overnight in the refrigerator.
Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. You might need to add a splash of broth or water if it’s too thick.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180 kcal
- Sugar: 8g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: gluten free, tomato soup, creamy soup, comfort food, dairy free option, vegetarian, easy recipe