This easy gluten-free tomato soup is going to be your new favorite comfort food! It's also dairy-free and can be made vegan as well!
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About This Tomato Soup Recipe
There's something about tomato soup that just screams comfort. Paired with a grilled cheese sandwich, it's perfection for dinner and it's super easy. Shockingly enough, I hated everything about tomatoes until I was in my mid-twenties (unless you counted tomato sauce on pizza). But now, I can't get enough of them, especially ROASTED tomatoes, like this recipe for gluten-free penne pasta with roasted cherry tomatoes & parmesan.
And since our CSA this summer has been giving us a TON of tomatoes, I decided to experiment with a tomato soup recipe that was easy and creamy, without adding any heavy cream or coconut milk. I wanted it to be simple, with minimal ingredients, and still pack all the cozy comfort that only a bowl of tomato soup can provide. Now that the fall season is upon is, it's a great time to try it out!
With just 7 ingredients, it's super simple to make, and you have a lot of options for how you'd like it to taste or what texture you prefer. This gluten-free tomato soup is also dairy-free, and can easily be made vegan too by substituting vegetable broth.
Ingredients You Will Need
Tomatoes: I've tried this with all kinds of medium to large tomatoes. But I especially like plum tomatoes for this soup. I usually do 4-6 of them.
Onion: A white or yellow onion works for this recipe. If you prefer your soup a little sweeter, go for a sweet yellow onion instead.
Garlic: You'll need about 4-5 cloves of garlic for this recipe, and make sure to mince them. You could also substitute jarred minced garlic here, but I prefer fresh garlic for better flavor.
Salt & Pepper: This is to taste, and remember to season as you go. Start small and build up from there. I use a sea salt and black pepper grinder. You'll season the tomatoes as well as the onion/garlic mixture.
Extra Virgin Olive Oil: We'll use this to roast the tomatoes and cook the onions and garlic.
Chicken Broth: I use Swanson Low Sodium Chicken Broth which is labeled gluten-free. You can use whatever gluten-free chicken broth you prefer. I buy low-sodium so I can control the salt content.
How To Make Gluten-Free Tomato Soup
First, grab a roasting pan or jelly roll pan (one with sides, so oil doesn't spill over). Cut your tomatoes in halves or quarters and place them seeds/juices up on the pan. Toss with the olive oil and salt and pepper to taste and roast in the oven for 25-30 minutes.
While those are cooking, you will sautee the onions and garlic on the stovetop in some olive oil for about 7-8 minutes and set them aside. Then when the tomatoes are done roasting, you'll combine everything in a blender or food processor with some chicken broth and puree.
At this point, the soup is done, or you can strain it using a fine mesh strainer for a more creamy consistency. That's it!
Tools/Equipment For Making Tomato Soup
Blender: I think this is the easiest option for making the soup. You just pour everything (tomatoes & their juices, onions/garlic and their oil) into the blender, and add the chicken broth. My blender is SUPER old, so I don't have a link for it!
Food Processor: I also tried making the soup this way, but it didn't come out as smooth as the blender. Still an option, and you can just strain it at the end. This is the food processor I currently use!
Strainer: A fine mesh strainer is perfect for straining the soup to be super rich and creamy.
Can I Make This Dairy-Free?
This soup is naturally dairy-free! So yes, of course you can.
Can I Make This Vegan?
Absolutely! Make sure to use vegetable broth instead of chicken broth and you are good to go.
Why Do I Cook The Veggies Separate?
I've experimented with this soup quite a few ways, and found I liked the flavor the best when only the tomatoes were roasted in the oven. By lightly sautéing the onions and garlic on the stovetop in olive oil for only a few minutes, it gives them time to release their juices and soften. Then by combining them with the roasted tomatoes (which have gotten sweeter by roasting in the oven) and the broth, it tastes perfect! Straining the soup makes it super creamy, and there's not even any heavy cream or dairy. You don't even need it!
How To Serve Tomato Soup
The possibilities here are endless. Mix in some coconut milk or heavy cream for extra richness, top with gluten-free croutons (I like Gillian's) or some fresh basil leaves, or dunk a gluten-free grilled cheese sandwich in there. No matter how you serve it, it's bound to be eaten quickly. It's why I suggest making a double batch, because it won't last long!
How To Store Tomato Soup
This soup should be stored in a sealed container in the refrigerator and is best consumed within 4-5 days. You can absolutely freeze it in a freezable container for up to 3 months, too. When ready to eat, place in the refrigerator for 24 hours, then pour contents into a pot on the stove and heat over medium low until desired warmth.
Here's the full recipe for gluten-free tomato soup!
If you love this recipe, please leave a review! Thank you so much!
Looking for more delicious gluten-free recipes?
Check out these gluten-free croissants (YES, they are real!)
Get inspired by traveling with this gluten-free pad thai recipe.
Go for something easy - like these no bake peanut butter cups.
Still want some more comfort food? This hearty gluten-free chicken noodle soup cooks in 30 minutes - and has a secret ingredient for flavor.
Gluten-Free Tomato Soup
- 7=8 Plum tomatoes, cut in half
- ½ large yellow onion, diced
- 3-4 cloves of garlic, minced
- 4 Tablespoons extra virgin olive oil
- Sea salt & fresh cracked pepper, to taste (start with ¼ teaspoon of each, then increase if unsure)
- 1 cup gluten-free chicken broth (I use Swanson)
- gluten-free croutons, for serving (I like Gillian's or Aleia's)
Cut the tomatoes in half and place on a jelly roll pan (baking sheet with sides). Toss with 2 tablespoons of olive oil and salt/pepper to taste. Roast in the oven at 400 for 20-25 minutes, or until softened. Remove and set aside.
While the tomatoes cook, saute the chopped onion in the remaining 2 tablespoons of olive oil over medium heat in a medium frying pan. Cook for 5 minutes - just allowing them to soften (not brown). Reduce heat if they begin to brown. The last 1-2 minutes, add the minced garlic. Remove from heat.
Into a blender or food processor, add the roasted tomatoes and their juices, along with the onions, garlic, and any olive oil from the pan. Add the chicken broth and process until smooth.
At this point, you have two options: You can eat the soup as is and reheat on the stovetop over medium heat, or you can strain the soup using a fine mesh strainer for a smoother and creamier soup.
Serve with gluten-free croutons and enjoy!
Storage: This soup should be stored in a sealed container in the refrigerator and is best consumed within 4-5 days. You can absolutely freeze it in a freezable container for up to 3 months, too. When ready to eat, place in the refrigerator for 24 hours, then pour contents into a pot on the stove and heat over medium low until desired warmth.
Do you like tomato soup?
What do you like to have with tomato soup?
Tell me in the comments below!