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gluten free tomato soup

gluten free tomato soup
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The ultimate gluten free tomato soup recipe, perfected to be rich, creamy, and undeniably satisfying. This nourishing, easy-to-make soup captures timeless comfort for busy weeknights, offering a velvety texture and vibrant, fresh tomato flavor without any gluten or complicated ingredients. It's naturally wholesome, versatile, and suitable for various dietary needs, including dairy-free adaptations.

Ingredients

Scale

2 tablespoons Olive Oil
1 large Yellow Onion, diced
4 cloves Garlic, minced
2 (28-ounce) cans Canned Diced Tomatoes
4 cups Vegetable Broth
2 tablespoons Tomato Paste
1 teaspoon Dried Basil
½ teaspoon Dried Oregano
1 teaspoon Salt
½ teaspoon Black Pepper
½ cup Heavy Cream (optional)
Fresh Basil, chopped (optional)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes, stirring frequently
  2. Add the minced garlic and tomato paste to the pot. Cook for another 1-2 minutes, stirring constantly, to deepen its flavor
  3. Pour in the two cans of diced tomatoes (undrained) and the gluten-free vegetable broth. Stir everything together well, scraping up any browned bits from the bottom
  4. Add the dried basil, dried oregano, salt, and black pepper. Stir to combine the seasonings evenly
  5. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let the soup simmer for at least 20-25 minutes (ideally 45-60 minutes for richer flavor), allowing flavors to meld and tomatoes to break dow
  6. Remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until it reaches your desired consistency. Alternatively, blend in batches in a regular blender (use caution with hot liquids, filling only halfway and venting the lid)
  7. If using, stir in the heavy cream and heat gently for a few more minutes until warmed through. Do not boil once cream is added
  8. Taste and adjust seasonings as needed. Serve hot, garnished with fresh basil if desired

Notes

Don't rush the initial sautéing of the onions and garlic; allow them to truly soften and caramelize slightly to lay a foundational layer of flavor.

Choose high-quality canned tomatoes, such as fire-roasted diced tomatoes or San Marzano tomatoes, for incredible smoky depth or balanced sweetness and low acidity.

While 20-25 minutes is good, letting your homemade gluten free tomato soup simmer for 45 minutes to an hour on low heat allows the flavors to truly develop and marry, creating a more complex and satisfying experience.

When blending, an immersion blender is convenient and safe. If using a regular blender, remember to fill it only halfway, hold the lid firmly, and start on a low speed, gradually increasing, ensuring a small opening in the lid to vent pressure.

For an extra layer of savory flavor, consider adding a parmesan rind to the soup as it simmers (remove before blending; verify it's a gluten-free brand).

Always taste and adjust seasonings at the end. Tomatoes can vary in acidity, so you might need a touch more salt, pepper, or even a pinch of sugar to balance the flavors perfectly and brighten the tomato notes.

To store, allow the soup to cool completely to room temperature. Transfer to airtight containers and refrigerate for up to 3-4 days.

This soup freezes exceptionally well. Pour cooled soup into freezer-safe containers or bags (leaving headspace). It can last for up to 3 months.

To reheat, thaw frozen soup overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until hot. Thin with a splash of vegetable broth or water if it seems too thick after reheating. Avoid boiling at high temperatures, especially if cream is added, to prevent separation.

Nutrition

Find it online: https://fabiloustaste.com/gluten-free-tomato-soup/