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 thanks to a secret superstar ingredient: softened cream cheese! It’s an effortlessly simple soup, made with canned tomatoes.
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Easy Homemade Gluten-Free Tomato Soup
It’s time to recreate those nostalgic memories with this creamy gluten-free tomato soup recipe. Imagine a steamy bowl of rich homemade soup, topped with golden, crunchy GF croutons and buttery grilled cheese dunked between bites. It’s like a warm hug on cold days!
From-scratch tomato soup, like many in my gluten-free soup recipe collection, uses simple, affordable ingredients but doesn’t skimp on a rich and complex taste. For these reasons, it has become just as popular as another fan favorite on the site – crazy good gluten-free lasagna soup.
Since the recipe uses canned tomatoes, it may be enjoyed year-round without having to seek out GF canned tomato soup brands. I prefer whole San Marzano tomatoes because of their slightly sweet flavor, thicker pulp, and fresh tomato flavor without blanching or peeling. Always a win!
If you’re going for more bisque vibes, switch out the whole canned tomatoes with fire-roasted diced. Stop short of processing until completely smooth, so you still have those small, chunky bites of tomatoes and veggies.
If you do have some fresh tomatoes on hand, and are also strongly against blanching and peeling (I hear you loud and clear), check out this creamy tomato soup with fresh tomatoes. It uses sheet pan roasted Roma tomatoes for hands-off prep work.
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Ingredient Tid Bits
To modify tomato soup with cream cheese 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. It can be replaced 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.
- 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. Always make sure to read the label to make sure it’s safe for a gluten-free diet as well!
- Cream Cheese – Most creamy 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.
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Sauté the veggies
Start by melting the butter over medium heat. Add the diced carrots and onions and sauté until tender. They will cook longer, so they don’t have to be all the way soft. Add the garlic and cook for 30 seconds longer.
Add tomatoes, liquids, and seasonings
Stir in the undrained whole tomatoes, broth or 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. This is when the veggies cook more and all those juicy flavors meld together.
Finish with a puree
Add the softened cream cheese and use an immersion blender to puree. If you don’t have an immersion blender, transfer the soup to a blender and process until smooth. There you have it – the world’s best tomato soup, made by you!
Want to Up Your Creamy Game?
This recipe uses a half block of cream cheese to balance tomato’s sharpness. It walks a fine line between traditional homemade tomato soup and seriously creamy soup. If you are solidly on team creamy, there are easy ways to push it further.
Use an entire block of softened cream cheese or stay with 4 ounces and and 1/2 cup heavy cream at the end. Finish off with some freshly grated parmesan and enjoy some seriously velvety, decadent soup.
Making This Dairy-Free Or Vegan
To prepare a dairy-free or vegan recipe, 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.
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Seriously Great Gluten-Free Tomato Soup (Canned Tomatoes)
Ingredients
- 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 gluten free chicken or vegetable broth, or water
- ¼ cup tomato paste
- 1 tablespoon brown sugar
- 1 teaspoon dried basil
- 1 teaspoon salt
- ⅛ teaspoon pepper
- 4 ounces cream cheese, softened
Instructions
- 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, broth, 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 gluten free chicken or vegetable broth, 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
Notes
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.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
