This is the most flavorful Gluten Free Tomato Soup recipe you’ve ever had. You’ll love it because it’s easy to make using common ingredients and it’s done in under an hour. This recipe is also Vegan, Soy Free and Dairy Free.
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Why You’ll Love Gluten Free Tomato Soup
- It’s Gluten Free
- It’s Vegan
- It’s Easy to Make
- Uses only 1 Pot
- Less then 10 ingredients
- The most flavorful tomato soup you’ve ever had!
- It’s easy to digest and good for gut health.
Ingredients for Gluten Free Tomato Soup
- Sweet Onions
- 4 Garlic Cloves
- Red Pepper Chili Flakes
- Cumin Seeds
- Organic Fire Roasted Tomatoes
- Fresh Tomatoes
- Low Sodium Vegetable Stock
- Vegan Butter or Unsalted Organic Butter optional
- Rice Wine Vinegar
How to Make Easy Gluten Free Tomato Soup
- In a large soup pot over a medium low flame melt butter or oil. Then sweat the onions until they’re translucent (5-7 minutes).
- Bloom the spices by adding the garlic, cumin and chili pepper. Sauté until fragrant (1-3 min) over a medium flame.
- Add the fresh tomatoes and canned fire roasted tomatoes, sauté until the tomatoes are soft (10 min) and season with salt.
- Add the stock and allow the soup to simmer for (20-25 min) partially covered.
- Once the soup is cool enough to handle, blend in the blender with the butter and then return to the pot.
- Stir in Rice Wine Vinegar and finish with salt and pepper to taste.
Substitutions for This Healthy Gluten Free Tomato Soup Recipe
Tomatoes: If you can’t find fire roasted tomatoes you can use regular canned tomatoes. If it’s tomato season and you can get flavorful fresh tomatoes you can substitute the canned tomatoes for another 4 fresh tomatoes.
Spices: If you don’t have whole cumin seeds you can use ground cumin.
Vinegar: If you don’t have rice wine vinegar you can use any other kind of white vinegar or lemon juice.
Gluten Free Tomato Soup Pro Tips
- For even more flavor toast your dried herbs in a toaster oven for 10 minutes at 350 degrees prior to cooking.
- Drizzle a bit of gluten free and dairy free cream on top of your tomato soup before serving for extra flavor.
Campbell’s tomato soup is not gluten-free. I highly recommend making your own to make sure that you’re tomato soup is gluten-free.
Campbells tomato soup has wheat flour in it which is not gluten free. Obviously wheat flour contains wheat in it which is a main dietary source of gluten.
The most popular canned tomato soup brands contain wheat. Not all of them do so you need to check labels. When eating out you should always ask if the tomato soup contains wheat or if it is gluten-free before you order it if you are intolerant to wheat, have celiac or allergies. The unsuspected gluten and wheat in tomato soup could cause gastric distress or allergic reactions!
If you’re looking for an alternative to homemade tomato soup you can give Amy’s tomato soup a try since it is certified gluten free! Although you really should just make it at home. It’s tastier and healthier!
Correction! Canned tomato soup is bad for you because it contains high amounts of sodium! One serving of canned tomato soup has about 470 mg of sodium, which is 1/3rd of the daily recommended intake for salt. Over consumption of sodium causes high blood pressure which is a precursor to health problems like kidney disease, heart disease and blood vessel damage. To name a few.
Can I Freeze Gluten Free Tomato Soup
Yes, you can absolutely freeze tomato soup.
To freeze tomato soup allow it to cool to room temperature before placing it into a freezer safe container. Make sure to leave 1 inch of room at the top of the Tupperware to allow for expansion. (Liquids expand when they freeze). So if you fill the container all of the way the container will break.
Tomato Soup will last in the freezer for up to 6 months.
Meal Prep Freezer Tip: I like to freeze this tomato soup in 8 oz containers so that I can defrost it as individual servings for quick lunches and dinners. This is perfect for taking lunches to work where a microwave is available. Allow the soup to defrost in the fridge until lunch and then microwave and enjoy!
How to Blend Hot Soups without Burning Yourself
Use a Vitamix to get the creamiest professional grade tomato soup. Make sure to place a hand towel over the top of the blender and start blending slowly. This will insure the hot liquid doesn’t explode out of the blender and burn you.
How to Store GF Tomato Soup
Freezer: For notes on how to freeze GF tomato soup see the section on freezing above. But in short tomato soup will last in the freezer for 6 months.
Fridge: This tomato soup recipe will last in the fridge for up to 7 days so long as it is stored in an air tight container. I like storing leftover tomato soup in mason jars. Not only are the jars more attractive but storing soup in glass is a healthier alternative to plastic Tupperware.
Plastic Tupperware is porous can leach chemicals when they are hot so don’t pour hot soup into plastic containers. Also don’t reheat soup in plastic containers.
But you can put hot tomato soup into glass containers as well as reheat it. Most glass containers are heat safe.
How to Serve Easy Gluten Free Tomato Soup
The best way to enjoy gluten free tomato soup is with a crusty piece of gluten free bread and healthy grilled cheese! I like using goat’s cheese since it’s easier to digest or a soy free vegan cheese like kite hill brand!
If you’re not into grilled cheese here are a few other recipes I like serving along side this creamy an slighty spicy tomato soup:
- Baked Shrimp Skewers with Aji Verde Sauce
- Gluten Free Sweet Potato Gnocchi
- Marouli Salad
- Easy Gluten Free Falafel
More Gluten Free Soup Recipes
- Gluten Free Cream of Mushroom Soup
- Curried Carrot Ginger Soup with Sweet Potato
- Curried Cauliflower Soup
- Miso Soup
- Gluten Free & Keto Broccoli and Cheddar Soup
Check out the Parsnip Mash Google Web Story for A Quick Tutorial
Gluten Free Tomato Soup
Equipment
- Cast Iron 4 Quart Pot
Ingredients
- 2 tbsp Olive Oil
- 2 large Sweet Onions large dice
- 4 cloves Garlic chopped
- 2 Pinches Red Pepper Chili Flakes
- 1 tbsp Cumin Seeds
- 1 28 oz Can Organic Fire Roasted Tomatoes
- 4 Large Tomatoes diced
- 3 C Low Sodium Vegetable Stock
- 2 tbsp Unsalted Organic Butter optional
- 1 tbsp Rice Wine Vinegar
Instructions
- In a large soup pot over a medium low flame heat olive oil, then sweat the onions until translucent (5-7 minutes).
- Add the garlic, cumin and chili pepper and saute until fragrant (1-3 min) over a medium flame.
- Add the fresh tomatoes and canned fire roasted tomatoes and saute until the tomatoes are soft (10 min) and season with salt.
- Add the stock and allow the soup to simmer for (20-25 min) partially covered.
- Once the soup is cool enough to handle, ( optional blend in the blender with the butter and then return to the pot).
- Stir in Rice Wine Vinegar and finish with salt and pepper to taste.
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Nancy says
This soup looks bomb! Perfect for the GF and DF option!
Maren Epstein says
Thanks Nancy! I’m so glad you liked it!
Robin Alpert says
I’ve been looking for a good gluten free tomato soup that’s easy to make! Thank you!
Maren Epstein says
I’m glad you like the recipe!