The BEST Gluten-Free Tomato Soup
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Our Easy Gluten-Free Tomato Soup recipe is always a winner for dinner. Don’t miss all our favorite things to serve with it below!
If there’s one dinner (other than pizza!) I can always count on my kids being excited about, it’s my homemade gluten-free tomato soup.
I get it! Grilled cheese sandwiches and tomato soup was always one of my favorite dinners growing up, and our gluten-free tomato soup recipe is a BIG step up from the canned Campbell’s tomato soup I grew up with! It’s perfect comfort food for a rainy, chilly, or snowy day, and it always hits the spot.
Thankfully, it’s easy to make your own tomato soup at home. It’s full of delicious flavor, deliciously creamy and smooth (so great for texture-sensitive kids!), and goes great with all kinds of delicious sides. It’s one of my favorite soups ever! (Along with this cozy chicken noodle & this restaurant dupe)
Best of all, it’s made from simple, everyday ingredients. Here’s what you need to make our easy tomato soup…
Simple Ingredients For Gluten-Free Tomato Soup
- Fresh Tomatoes. The main ingredient! I love roasting tomatoes for tomato soup. It adds rich, deep flavor and makes even out-of-season tomatoes taste sweeter and more delicious.
- Onion & Garlic Cloves. These aromatics add another layer of flavor.
- Salt & Pepper. Simple seasonings, but they make a big impact!
- Olive Oil (& Maybe Butter). For flavor, I love using a mix of extra virgin olive oil and butter, but this is easily a gluten-free dairy-free tomato soup recipe if you simply use the olive oil option and omit the optional heavy cream.
- Vegetable Broth or Chicken Broth. Using veggie broth keeps this a vegetarian tomato soup, but if you’d like a little extra protein, try using chicken bone broth! Imagine Organic is my favorite brand of vegetable broth & Bonafide provisions is my top pick for bone broth.
- Fresh Basil. My favorite flavor booster! Fresh herbs adds gorgeous depth of flavor and makes it taste delicious.
- If You Want: A Little Heavy Cream. This is 100% optional, but for extra creamy tomato soup, you can stir in a splash of cream. It takes the creamy texture to the next level!
What ARe The Best Tomatoes For Tomato Soup?
I love using juicy tomatoes, like Campari, Roma, Beefsteak tomatoes, or tomatoes on the vine. Whatever looks the best at the grocery store or farmers market! You can also use a mix of tomatoes, if that’s easier.
How To MAke Gluten-Free tomato Soup, Step By Step:
- Preheat & Prep. Start by preheating the oven to 400 degrees F. Lightly grease a sheet pan with oil or spray oil.
- Add Tomatoes To Baking Sheet. Spread the tomatoes out on the baking sheet and drizzle with olive oil. Sprinkle with salt and pepper.
- Roast Tomatoes. Add the pan to the preheated oven and roast 20 minutes. Stir and roast 15-20 minutes more.
- Cook The Onion. While the tomatoes are roasting, melt the butter in a large pot or dutch oven on the stove over medium heat. Add the diced onion and saute 5-7 minutes, or until the under is tender and translucent. Add the garlic and cook 1-2 minutes more. Remove the pan from the oven.
- Work In Batches To Blend. When the tomatoes are done, add the onion mixture to a blender along with half of the roasted tomatoes, the basil, and the cornstarch. Add enough broth to cover the tomatoes (be careful not to fill more than the max fill line of your blender. You will need to work in batches.) Puree until totally smooth and pour back into the pot you used to cook the onions. Repeat, as needed, in 2-3 more batches until all the tomatoes are blended well. (Or, you can blend this all in the soup pot with an immersion blender.)
- Simmer To Thicken. Bring the soup to a simmer over medium heat and stir until the soup has thickened slightly. (No need to boil!)
- Finish The Soup. If desired, stir in cream and garnish with more basil. Serve warm. Store leftover tomato soup in an airtight container or freeze up to 2 months. Thaw frozen soup in the fridge, then heat on the stove. If the soup has separated at all, you can blend it again a bit with an immersion blender or traditional blender to pull it back together quickly.
Safety Notes. When blending hot liquids, it’s important to follow a few safety tips. Secure the blender lid, and if possible, vent the lid slightly to allow steam to escape IF it has a plastic splash guard at the top. Cover the blender lid with a kitchen towel to prevent splatters and work in small batches so you don’t overfill the blender. Remember it’s always safer to blend cool soup than hot soup!
Make It A Meal! What To Serve With Tomato Soup:
Few things are cozier at the end of a long day than a steaming bowl of tomato soup! But what to serve with it? We’ve got lots of options to choose from…
- Grilled Cheese Sandwiches. Always a classic! Use your favorite gluten-free bread & make a crispy, gooey gluten-free grilled cheese sandwich.
- Gluten-Free Croutons. One of my favorites! Making these gluten-free croutons is about as easy as toast & they add a satisfying crunch & pretty touch to every bowl of this soup.
- Grilled Cheese Croutons! A fun hybrid option–make a grilled cheese then cut it into cubes for grilled cheese “croutons!”
- Parmesan Cheese Crisps. Serve your soup with some store-bought or homemade parmesan cheese crisps.
- A Green Salad. Keep things simple with a side salad! We love ours with this creamy ranch or this easy vinaigrette.
- Gluten-Free Garlic Bread. My daughter loves this crispy, buttery garlic bread!
- Gluten-Free Focaccia. If you have the time, this focaccia is 100% worth the effort!
- Brazilian Cheese Bread or Gougeres. Brazilian cheese bread (Pao de queijo) is made from tapioca flour and usually gluten-free. (We like Brazi Bites brand for a store-bought option!) Or, you can go for gluten-free gougeres (French cheese puffs).
FAQ + Tips And Tricks For The Best Homemade Tomato Soup:
Can I Use Canned Tomatoes For Tomato Soup? Yes. It changes the flavor somewhat, since you can’t roast canned tomatoes the same way as fresh, but in a pinch, it will absolutely work. You’ll need about
Freeze Some For Later! I almost always make a double batch of gluten-free tomato soup so I can freeze some for another day. To freeze this soup, you can pour cooled soup into freezer bags or a freezer-safe container. (Save about 1 inch of room at the top of the container to allow for expansion in the freezer.) Freeze up to 2 months. Thaw in the refrigerator, then reheat. If the soup has separated at all, you can quickly give it a mix with an immersion blender, or a traditional blender.
Is Campbell’s Tomato Soup Gluten-Free? No! Campbell’s Tomato Soup is thickened with wheat flour and not safe for Celiac disease or gluten intolerance.
Make It Vegan. This soup is easily dairy-free & vegan-friendly. Just use all olive oil, and skip the cream. (I don’t recommend coconut milk or coconut cream as a substitute since it impacts the flavor)
More Gluten-Free Soup Recipes To Try:
- Gluten-Free Chicken Noodle Soup
- Cozy Autumn Squash Soup (Panera Copycat)
- Healthy Chicken Pot Pie Soup (Whole30, Dairy-Free)
- Slow Cooker Ham And Bean Soup
- Easy Gluten-Free Potato Soup
- Gluten-Free Beef Stew (Slow Cooker Option!)
⭐ Don’t forget to leave a star review and comment below when you make our Gluten-Free Tomato Soup recipe. I can’t wait to hear how it goes!
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The BEST Gluten-Free Tomato Soup
- Total Time: 1 hour 20 minutes
- Yield: 8 cups 1x
- Diet: Gluten Free
Description
Our Easy Gluten-Free Tomato Soup recipe is always a winner for dinner–simple, healthy, and cozy!
Ingredients
- 3 pounds tomatoes, cut in half
- 2 Tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 Tablespoon butter (or more olive oil)
- 1 cup diced onion (from 1 small onion)
- 1–2 cloves garlic, minced
- 1/2 cup fresh basil leaves
- 4 cups vegetable broth or chicken broth
- Optional: 2 Tablespoons cornstarch or arrowroot powder
- Optional: 1/2 cup heavy cream
- Optional: more basil, for garnish
Instructions
If You’re Using A High-Speed or Traditional Blender:
- Preheat & Prep. Start by preheating the oven to 400 degrees F. Lightly grease a sheet pan with oil or spray oil.
- Add Tomatoes To Baking Sheet. Spread the tomatoes out on the baking sheet and drizzle with olive oil. Sprinkle with salt and pepper.
- Roast Tomatoes. Add the pan to the preheated oven and roast 20 minutes. Stir and roast 15-20 minutes more.
- Cook The Onion. While the tomatoes are roasting, melt the butter in a large saucepan on the stove over medium heat. Add the diced onion and saute 5-7 minutes, or until the under is tender and translucent. Add the garlic and cook 1-2 minutes more. Remove the pan from the oven.
- Work In Batches To Blend. When the tomatoes are done, add the onion mixture to a blender along with half of the roasted tomatoes, the basil, and the cornstarch. Add enough broth to cover the tomatoes (be careful not to fill more than the max fill line of your blender. You will need to work in batches.) Puree until totally smooth and pour back into the pot you used to cook the onions. Repeat, as needed, in 2-3 more batches until all the tomatoes are blended well.
- Simmer To Thicken. Bring the soup to a simmer over medium heat and stir until the soup has thickened slightly.
- Finish The Soup. If desired, stir in cream and garnish with more basil. Serve warm. Store leftover tomato soup in an airtight container or freeze up to 2 months. Thaw frozen soup in the fridge, then heat on the stove. If the soup has separated at all, you can blend it again a bit with an immersion blender or traditional blender to pull it back together quickly.
If You Only Have An Immersion Blender:
- Follow the instructions above until step 4.
- Combine. When the tomatoes are done roasting, scrape them and any pan juices into the pot with the cooked onion and garlic. Pour in the broth (and cornstarch, if using).
- Blend. Use an immersion blender to puree the soup until smooth. (It’s safer to blend cool soup than hot soup!)
- Simmer To Thicken. Heat the soup over medium heat bring to a simmer, stirring until thickened slightly.
- Finish The Soup. If desired, pour in heavy cream and garnish with additional basil. Serve warm. Store leftover tomato soup in an airtight container or freeze up to 2 months. Thaw frozen soup in the fridge, then heat on the stove. If the soup has separated at all, you can blend it again a bit with the immersion blender to pull it back together quickly.
Notes
Safety Notes. When blending hot liquids, it’s important to follow a few safety tips. Secure the lid, and if possible, vent the lid slightly, if it has a plastic splash guard at the top. Cover the blender lid with a kitchen towel to prevent splatters and work in small batches so you don’t overfill the blender. Remember it’s always safer to blend cool soup than hot soup!
Add More Warmth. You can also turn up the heat a bit by adding a pinch of red pepper flakes, along with the garlic!
**Sweet? If your tomatoes are a little underripe, or the soup tastes a little acidic, you can add a *teeny* little bit of sugar to offset this. Start with 1/2 teaspoon–a little goes a long way!
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Had this last night and I’m still thinking about it
Hello, I am making your tomato soup recipe and I don’t see much about how to add the basil except at the end. Is there something I am missing? Thanks for your help!
Cheri
Hi Cheri! I’m so sorry for the confusion. I’ve fixed my mistake! You’ll add it to the blender with the tomatoes & onion mixture. 🙂