Seriously Great Gluten-Free Tomato Soup (Canned Tomatoes)

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.

Prep Time 10

Cook Time 25

Total Time 35

Servings

Author Melissa Erdelac

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.

Nutrition