Dive into the ultimate bowl of comfort with the best gluten-free tomato soup! This thick, creamy, and rich soup recipe has complex bistro soup flavor, but made effortlessly with simple, easy ingredients!
gluten-free tomato soup
It’s time to recreate those nostalgic memories with this easy gluten-free tomato soup recipe. Imagine a steamy bowl of rich tomato soup with buttery grilled cheese dunked between bites. It’s like a warm hug on cold days!
Homemade gluten-free tomato soup, like many of my gluten-free soup recipes shared, uses simple, affordable ingredients but doesn’t skimp on a rich and complex taste. For these reasons, it has become a popular recipe in my gluten-free cookbook, where it was first published.
Since the recipe uses canned tomatoes, it may be enjoyed year-round without having to seek out gluten-free canned tomato soup brands. However, if you prefer to use fresh tomatoes, refer to this roasted tomato soup recipe.
Ingredient Notes and substitutions
To modify this GF tomato soup recipe for varying diets refer to the substitutions listed below or jump to the dairy-free and vegan modifications section.
- Butter – The rich flavor of the butter balances the acidity of tomatoes. However, for gluten-free dairy-free tomato soup, replace with vegan plant-based butter or olive oil.
- Vegetables – Carrots, onion, and garlic adds a little sweetness and dimension to the soup’s flavor.
- Canned Tomatoes – For best flavor use whole, peeled canned tomatoes. I use Cento San Marzano tomatoes for quality flavor and the thick pureed liquid.
- Brown Sugar – Adding a smidge to sugar to tomato recipes counterbalances acidity. This is a trick used in another highly-reviewed recipe, stuffed pepper soup.
- Water – The flavor of this soup recipe is robust enough to not have to add chicken stock, vegetable broth, chicken broth, or vegetable stock. However, if you do wish to replace the water with one of these you may want to use a low-sodium brand or reduce the amount of added salt.
- Cream Cheese – Most cream of tomato soup recipes rely on heavy cream or milk. However, I found you have to add quite a bit to get a nice creamy flavor, which thins the soup. Using cream cheese adds a tangy creaminess without diluting the consistency.
how to make gluten-free tomato soup
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- First, melt the butter in a medium pot over medium heat. Add the diced carrots and onions and saute until tender. Add the two cloves garlic and cook for 30 seconds longer.
- Stir in the undrained tomatoes, water, tomato paste, brown sugar, salt, pepper, and dried basil. Bring to a boil, then lower heat to a simmer and cook for 20 minutes.
- Add the softened cream cheese and use an immersion blender to puree. Alternatively, transfer the soup, in batches if necessary, to a blender to process until smooth.
best canned tomatoes to use
To achieve the freshest tomato flavor without having to blanch and peel fresh tomatoes, use canned whole tomatoes. I prefer San Marzano tomatoes because of their slightly sweet flavor and the thicker pulp they are canned in.
If you prefer more of a bisque taste and consistency, fire-roasted diced tomatoes may also be used. Process until not completely smooth, maintaining small bites of tomatoes and veggies.
gluten-free tomato soup brands
You may be wondering if Campbell’s Tomato Soup is gluten-free or if there are gluten-free canned tomato soup brands available for quick lunches.
Unfortunately Campbell’s brand adds wheat flour to their tomato soup, so it is not safe for a celiac or gluten-free diet. When looking at other brands, watch out for wheat flour, barley, malt, or rye in their listed ingredients.
For safe gluten-free tomato soup brands consider purchasing one of the following: Imagine Foods Organic Creamy Tomato Basil Soup, Amy’s Cream of Tomato, or Pacific Organic Roasted Red Pepper & Tomato Soup.
dairy-free and vegan modifications
To prepare a dairy-free or vegan tomato soup, modifications will have to be made with the butter and cream cheese in the recipe. All the remaining ingredients are safe to consume.
Replace the butter with 2 tablespoons olive oil or use 3 tablespoons dairy-free butter. In place of cream cheese, use a dairy-free milk, such as almond milk. Add enough for your preferred creamy texture.
storing, freezing, and reheating tips
To store, cool the soup completely before transferring to an airtight container. Store in the refrigerator up to 5 days.
Tomato soup may also be frozen in a freezer-safe container, such as ziplock freezer bag or glass jar, leaving room for expansion during freezing. Thaw overnight in the fridge or set at room temperature to defrost before reheating.
To reheat, transfer to a small saucepan. Heat on the stove over medium low heat. Be careful to not overheat or the cream cheese will curdle. You may also reheat in the microwave at 50% power until almost hot, then finish at full power.
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step-by-step web story instructions for this recipe!
what to serve with tomato soup – sides and toppings
Of course the most quintessential side is an ooey, gooey grilled cheese made with this famous gluten-free bread recipe, but there are many options!
- tuna salad or cranberry chicken salad
- drizzle olive oil
- gluten-free breadsticks or garlic knots
- gluten-free croutons
- side salad
- gluten-free cheese scones
- grated parmesan
- gluten-free mozzarella sticks
SAVE THIS recipe for gluten-Free Tomato soup TO YOUR PINTEREST BOARD!
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Best Gluten-Free Tomato Soup Ever
- 3 tablespoons unsalted butter
- 2 carrots peeled and finely chopped
- 1 small onion finely chopped
- 2 garlic cloves minced
- (2) 28 ounce cans whole peeled tomatoes undrained
- 1 cup water
- ¼ cup tomato paste
- 1 tablespoon brown sugar
- 1 teaspoon dried basil
- 1 teaspoon salt
- ⅛ teaspoon pepper
- 4 ounces cream cheese softened
- In a large saucepan heat butter over medium heat. Stir in carrots and onion and saute for 7 minutes or until onion is tender and translucent. Add garlic and saute for 30 seconds longer.3 tablespoons unsalted butter,2 carrots,1 small onion,2 garlic cloves
- Stir in the undrained tomatoes, water, tomato paste, brown sugar, basil, salt, and pepper. Raise the heat to bring to a boil then reduce heat to low and simmer, uncovered, for 20 minutes.(2) 28 ounce cans whole peeled tomatoes,1 cup water,¼ cup tomato paste,1 tablespoon brown sugar,1 teaspoon dried basil,1 teaspoon salt,⅛ teaspoon pepper
- Add the softened cream cheese and use an immersion blender to blend the soup smoothly in the pot. Alternatively, carefully transfer soup with cream cheese to a blender to process in batches until smooth. Add up to ¼ tsp additional salt and pepper, to taste. Serve immediately.4 ounces cream cheese
- DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND RATE BELOW!
storing, freezing, and reheating tipsTo store, cool the soup completely before transferring to an airtight container. Store in the refrigerator up to 5 days. Tomato soup may also be frozen in a freezer-safe container, such as ziplock freezer bag or glass jar, leaving room for expansion during freezing. Thaw overnight in the fridge or set at room temperature to defrost before reheating. To reheat, transfer to a small saucepan. Heat on the stove over medium low heat. Be careful to not overheat or the cream cheese will curdle. You may also reheat in the microwave at 50% power until almost hot, then finish at full power.
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