Smooth, creamy and vibrant with flavor, this gluten-free tomato soup is ready in just 30 minutes. You can either enjoy it cold on hot summer evenings or piping hot to warm up those cooler fall and winter days. Garnish it with fresh basil leaves, gluten-free croutons and dairy-free sour cream for a delicious appetizer or light meal. This healthy tomato soup recipe is naturally dairy-free and vegan too.
Jump to:
- Soups Make the Perfect Appetizer or Light Meal
- Delicious Homemade Tomato Soup
- Why This Recipe Works:
- Ingredients You’ll Need:
- Recipe Notes/Substitutions:
- How to Make Gluten-Free Tomato Soup (Step by Step)
- Dish by Dish Tips/Tricks
- Recipe FAQs:
- Other Healthy Soup Recipes You’ll Love:
- Gluten-Free Appetizers to Make:
- Creamy Gluten-Free Tomato Soup (Dairy-Free, Vegan)
Soups Make the Perfect Appetizer or Light Meal
Whenever I’m not particularly hungry, but want a savory and light meal for lunch or dinner, I usually opt for a bowl of tasty soup, which always makes me a happy camper.
Alternatively, soups can also be an elegant appetizer in a fancier 3-course dinner.
Delicious Homemade Tomato Soup
I’ve had it on my mind to make tomato soup for a long time, and I can’t think of a better time than now, during these months of transition between the end of summer and the start of fall.
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But no, I’m not talking about the canned Campbell’s tomato soup kind that’s full of additives and preservatives (although that may take us down memory lane). No, none of that canned tomato soup please!
I’m referring to flavorful, homemade tomato soup that’s impossibly creamy and full of flavor, made with healthy ingredients and that you’ll want to make over and over again.
The kind of homemade soup that is so versatile it can be enjoyed cold during the hot summer months. Or cozy up to a bowl of delicious hot soup on those cooler, crisper fall or winter nights (ahh…. the perfect comfort food)!
The kind of tomato soup that can be served either as an appetizer before a main course, or in a more generous portion as a light meal. Complete with gluten-free croutons, fresh basil leaves, and a sprinkle of ground pepper and chili flakes included, of course.
Why This Recipe Works:
- Simple Ingredients: All you need for this easy homemade gluten-free tomato soup is a handful of ingredients that are easily accessible at the local grocery store (you might even have most of them in your kitchen already)!
- Easy to Make: This healthy tomato soup recipe is crazy simple to make, is ready from scratch in just 30 minutes, and is so versatile. Make sure you keep this recipe in your back pocket for when the craving for soup arises!
- Amazing Flavor and Texture: Using herbs and fresh ingredients for the best flavor profile, this healthy soup recipe is vibrant and tasty, with an impossibly creamy texture you’ll definitely love.
- Totally Gluten-Free, Dairy-Free and Vegan: The best part is that this delicious tomato soup is 100% gluten-free, dairy-free and vegan, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it. This creamy soup is also perfect for those on a plant-based or vegan diet.
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this creamy gluten-free tomato soup.
(For exact measurements and quantities, please scroll down to the recipe card at the bottom of this post.)
Recipe Notes/Substitutions:
- Olive Oil: I like using extra virgin olive oil for its intense flavor, but you may also use other vegetable oils such as sunflower oil or avocado oil if you prefer.
- Red Bell Pepper: Adding red pepper adds more dimension to the taste of this tomato soup. However, feel free to leave it out completely if you prefer.
- Onion: I find that adding onions to this homemade tomato soup really elevates the taste and adds more depth of flavor, so I definitely recommend not leaving it out. Alternatively, you may also use 1 teaspoon of onion powder instead.
- Garlic: I like the taste of garlic to shine through so I used 3 large garlic cloves, but if you prefer a subtler taste, feel free to reduce the amount of fresh garlic used. Alternatively, you may use 1/2 teaspoon of garlic powder instead.
- Herbs: I like the combination of dried basil and dried thyme as these herbs really complement the tomato flavor. Alternatively, you may also use other herbs such as dried rosemary or dried sage if you prefer. If using fresh herbs, increase measurements by 3 times the amount of dried herbs indicated in the recipe and add them towards the end.
- Paprika Powder: I added a bit of paprika powder because I enjoy a kick of heat to spice up the tomato soup a little. You may also use cayenne powder or red chili powder if you prefer. Alternatively, if you’re not a fan of heat, feel free to leave this out completely.
- Tomatoes: I used canned diced tomatoes for ease of making the recipe, but if it’s summer time and you have an abundance of gorgeous fresh ripe tomatoes during tomato season, feel free to use fresh diced tomatoes instead. Alternatively, you may replace the regular diced tomatoes with fire-roasted canned tomatoes.
- Vegetable Broth: Either homemade or store-bought vegetable broth or vegetable stock will work. Alternatively, if you don’t need to keep this recipe vegan or vegetarian, you may also use chicken broth or chicken stock if you prefer. Or, if you don’t have any broth or stock on hand, go ahead and use filtered water instead.
- Cornstarch: Adding a bit of cornstarch will help to thicken up the soup and make it creamier. You can either add more or less cornstarch depending on how you like the consistency of this gluten-free tomato soup. Alternatively, you may use equal amounts of tapioca starch instead.
- Croutons: I like topping this creamy tomato soup with my homemade gluten-free croutons. However, if you are not Celiac or gluten-intolerant, feel free to use normal croutons instead.
- Sour Cream: I like using dairy-free sour cream to keep this recipe dairy-free. You may also use full-fat coconut milk or coconut cream if you like. Alternatively, if you are not dairy-intolerant, go ahead and use normal sour cream or heavy cream if you prefer.
How to Make Gluten-Free Tomato Soup (Step by Step)
1. Sauté Vegetables Till Tender
Heat up the olive oil in a large skillet over medium-high heat. Add the chopped red bell peppers, onions, garlic, dried basil, dried thyme, paprika powder, and sauté until the bell peppers and onions are soft (approximately 10 minutes).
2. Transfer to Blender or Processor
Transfer the sautéed vegetables to the bowl of a high-speed blender or food processor, and add in the canned tomatoes.
3. Blend Till Smooth
Blend the cooked vegetables and diced tomatoes on high for a few minutes until the mixture reaches your desired consistency.
4. Transfer to Pot
Add the blended soup base to a large stock pot over medium heat. Pour in the vegetable broth and bring to a light boil. Reduce the heat to medium-low, add in the cornstarch and water, and simmer for 15 minutes on low heat, stirring occasionally.
5. Season to Taste, Garnish and Enjoy
Taste and adjust the salt and pepper to your liking. Serve this healthy homemade tomato soup while warm with a garnish of fresh basil, a sprinkle of chili flakes or red pepper flakes, gluten-free croutons or garlic bread, cracked black pepper, and dairy-free sour cream. You can even add a bit of parmesan cheese if you’re not dairy-free. Now go and enjoy this comforting soup today!
Dish by Dish Tips/Tricks
- Canned or Fresh Tomatoes Will Work: I used canned diced tomatoes in this healthy tomato soup recipe to make it easier, but you may also use fresh tomatoes (especially during the summer when tomatoes are in season and taste so good!)
- No Blender or Food Processor? If you don’t have either a high-speed blender or a food processor, you may also use a handheld immersion blender instead.
Recipe FAQs:
To store, let the gluten-free tomato soup cool to room temperature before storing in an airtight container and keep in the fridge for up to 4-5 days.
To freeze, place the cooled tomato soup in a freezer-safe container or ziplock bag and freeze for up to 6 months. Reheat in a pot over medium-low for 3-5 minutes before serving.
Other Healthy Soup Recipes You’ll Love:
Gluten-Free Appetizers to Make:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
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Creamy Gluten-Free Tomato Soup (Dairy-Free, Vegan)
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Smooth, creamy and vibrant with flavor, this gluten-free tomato soup is ready in just 30 minutes. You can either enjoy it cold on hot summer evenings or piping hot to warm up those cooler fall and winter days. Garnish it with fresh basil leaves, gluten-free croutons and dairy-free sour cream for a delicious appetizer or light meal. Naturally dairy-free and vegan too.
Ingredients
For the Gluten-Free Tomato Soup Base:
- 2 tablespoons extra virgin olive oil
- 1 medium red bell pepper, diced
- 1 large yellow onion, peeled and chopped
- 3 large garlic cloves, peeled and diced
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika powder
- 1 teaspoon salt, plus more to taste
- 3/4 teaspoon ground black pepper, plus more to taste
- 2 14–ounce cans diced tomatoes
- 2 1/2 cups vegetable broth
- 1/2 tablespoon cornstarch, for thickening
- 2 tablespoons filtered water
For Garnishing (Optional):
- Red chili flakes
- Fresh basil leaves
- Ground black pepper
- Gluten-free croutons
- Dairy-free sour cream
Instructions
- Sauté Vegetables Till Tender: Heat up the olive oil in a large skillet over medium-high heat. Add the chopped red bell peppers, onions, garlic, dried basil, dried thyme, paprika powder, and sauté until the bell peppers and onions are soft (approximately 10 minutes).
- Transfer to Blender or Processor: Transfer the sautéed vegetables to the bowl of a high-speed blender or food processor, and add the canned tomatoes.
- Blend Until Smooth: Blend on high for a few minutes until it reaches your desired consistency.
- Transfer to Stockpot: Add the blended soup base to a large pot over medium heat. Pour in the vegetable broth and bring to a light boil. Reduce the heat to medium-low, add in the cornstarch and water, and simmer for 15 minutes, stirring occasionally.
- Season to Taste, Garnish and Enjoy: Taste and adjust the salt and pepper to your liking. Serve while warm with a garnish of fresh basil, a sprinkle of chili flakes, gluten-free croutons, cracked black pepper, and dairy-free sour cream. Enjoy!
Notes
Olive Oil: I like using extra virgin olive oil for its intense flavor, but you may also use other vegetable oils such as sunflower oil or avocado oil if you prefer.
Red Bell Pepper: Adding red pepper adds more dimension to the taste of this tomato soup. However, feel free to leave it out completely if you prefer.
Onion: I find that adding onions to any soup really elevates the taste and adds more depth of flavor, so I definitely recommend not leaving it out. Alternatively, you may also use 1 teaspoon of onion powder instead.
Garlic: I like the taste of garlic to shine through so I used 3 large garlic cloves, but if you prefer a subtler taste, feel free to reduce the amount of garlic used. Alternatively, you may use 1/2 teaspoon of garlic powder instead.
Herbs: I like the combination of dried basil and dried thyme as these herbs really complement the tomato flavor. Alternatively, you may also use other herbs such as dried rosemary or dried sage if you prefer. If using fresh herbs, increase measurements by 3 times the amount of dried herbs indicated in the recipe and add them towards the end.
Paprika Powder: I added a bit of paprika powder because I enjoy a kick of heat to spice up the tomato soup a little. You may also use cayenne powder or red chili powder if you prefer. Alternatively, if you’re not a fan of heat, feel free to leave this out completely.
Tomatoes: I used canned diced tomatoes for ease of making the recipe, but if it’s summer time and you have an abundance of gorgeous fresh tomatoes, feel free to use fresh diced tomatoes instead. Alternatively, you may replace the regular diced tomatoes with fire-roasted canned tomatoes.
Vegetable Broth: Either homemade or store-bought vegetable broth or vegetable stock will work. Alternatively, if you don’t need to keep this recipe vegan or vegetarian, you may also use chicken broth or chicken stock if you prefer. Or, if you don’t have any broth or stock on hand, go ahead and use filtered water instead.
Cornstarch: Adding a bit of cornstarch will help to thicken up the soup and make it creamier. You can either add more or less cornstarch depending on how you like the consistency of this gluten-free tomato soup. Alternatively, you may use equal amounts of tapioca starch instead.
Croutons: I like topping this creamy tomato soup with my homemade gluten-free croutons. However, if you are not Celiac or gluten-intolerant, feel free to use normal croutons instead.
Sour Cream: I like using dairy-free sour cream to keep this recipe dairy-free. However, if you are not dairy-intolerant, go ahead and use normal sour cream if you prefer.
No Blender or Food Processor? If you don’t have either a high-speed blender or a food processor, you may also use an immersion blender instead.
Storage/Freezing: To store, place this gluten-free tomato soup in an airtight container and keep in the fridge for up to 4-5 days. To freeze, place the cooled tomato soup in a freezer-safe container or ziplock bag and freeze for up to 6 months. Reheat in a pot over medium-low for 3-5 minutes before serving.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Category: Soups
- Method: Stovetop
- Cuisine: Western
Keywords: gluten-free tomato soup
Thank You Felicia,
This Tomato soup is so yummy !
I like to take it hot with my freshly baked bread especially on a cold night!
Sending you big hugs from SG,
Mum
★★★★★
Yes mummy, this tomato soup is great for cool nights.
Love you too!