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.