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Home » Gluten Free Fall Recipes

Modified: Oct 9, 2024 Published: Aug 19, 2021· Cathy Brak · This post may contain affiliate links ·

Home » Gluten Free Fall Recipes

Gluten Free Tomato Soup Recipe

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This gluten free, dairy free Tomato Soup tastes fresh-from-the-garden but is almost as easy to make as the prepared kind from a can! Enjoy your delicious hot soup in under half an hour!

two white bowls of shimmering red soup, garnished with fresh basil
Jump to:
  • Ingredients
  • Instructions
  • Substitutions
  • Recipe Tips and FAQ's
  • Equipment
  • Storage
  • In the mood for more gluten free soup recipes?
  • Recipe
  • Food safety

I tend to avoid soup that I don't make myself, because many soup bases have gluten in them, and soups are often thickened with wheat. Make this one with clean ingredients, and you'll have wholesome soup for several lunches!

Gluten Free Tomato Soup is the perfect companion for Gluten Free Garlic Bread Sticks.

Ingredients

individual ingredients for tomato soup in small bowls with labels
  • Crushed Tomatoes - Use canned crushed tomatoes, if you can find them. They're nice because they don't have seeds in them.
  • Broth - If you've made some of your own Bone Broth (Soup Stock), it would work great in here. Otherwise, choose a prepared broth with a "Gluten Free" label on it.
  • Honey, Salt, Pepper - The amount of each of these will depend on the particular tomatoes and broth that you happen to be using. See the instructions below about seasoning "to taste."

See recipe card for quantities.

Instructions

Saute chopped onion and garlic in oil until they start to become translucent and a little brown around the edges. This adds nice flavour.

translucent, slightly browned chopped onion in saucepan with wooden spatula

Blend the cooked onion and garlic with canned tomatoes and white rice flour, so you'll have a smooth puree.

thick, tomato puree in bottom of blender jar

Heat everything together and taste for seasoning.

tomato soup in saucepan with whisk

Hint: You can heat the soup up quickly over medium-high heat as long as you keep stirring it, so it doesn't burn to the bottom of the pot.

Substitutions

Vegan - It's not hard to make this a vegan recipe. Simply use a vegetable broth. Mushroom broth is very nice! Also, substitute maple syrup for the honey.

Recipe Tips and FAQ's

What does it mean to season "to taste"?

The amounts of honey, salt, and pepper can vary each time you make this recipe. Flavour needs to be adjusted for the particular tomatoes and broth used. Start with just a little seasoning. Near the end of heating, taste your soup. Add a little more of any one of them, taste again. Repeat until it's just the way you like it!

What if I don't have either a countertop blender or an immersion blender?

You can certainly make this soup without a blender. In that case, take care to chop the onion and garlic extra fine, as there will still be bits of them floating in the finished soup.

Also, follow the recipe notes for mixing the rice flour into cold liquid first.

looking down on two white bowls of red tomato soup garnished with basil

Equipment

Rather than a blender, you could use a hand-held immersion blender directly in the saucepan of soup before heating it up. The rice flour needs to be blended in before it gets cooked, so it doesn't go lumpy.

Storage

Store leftover soup, sealed in an airtight jar or container, in the refrigerator for up to a week, reheating servings as you need them.

In the mood for more gluten free soup recipes?

  • Instant Pot Butternut Squash Soup
  • Creamy Roasted Sweet Potato Soup
  • Tomato Lentil Soup

Recipe

two white bowls of shimmering red soup, garnished with fresh basil

Gluten Free Tomato Soup

It's quick and easy to make your own tomato soup with canned tomatoes, so you can confidently be assured that your soup is gluten free.
5 from 1 vote
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Course: Appetizer, Soup
Cuisine: American, Canadian
Diet: Gluten Free
Keyword: canned tomatoes, fresh tomatoes, gluten free soup, homemade soup, tomato soup
Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 25 minutes minutes
Servings: 8 cups
Calories: 68kcal
Author: Cathy

Equipment

  • 3-quart stainless steel saucepan
  • blender
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Ingredients

  • 1 tablespoon olive oil
  • 1 medium cooking onion coarsely chopped
  • 1 clove garlic coarsely chopped
  • 28 ounces canned crushed tomatoes
  • 2 tablespoons white rice flour
  • 3 ½ cups soup broth chicken, beef, vegetable, or mushroom
  • salt and pepper to taste
  • 1-2 teaspoons honey
  • fresh basil for garnish
US Customary - Metric

Instructions

  • Saute onions and garlic in oil in a 3-quart saucepan over low-medium heat until they begin to become transparent and start to brown around the edges.
    1 tablespoon olive oil
    1 medium cooking onion
    1 clove garlic
  • Puree cooked onions, garlic, tomatoes, and rice flour in a blender or with a handheld immersion blender.
    28 ounces canned crushed tomatoes
    2 tablespoons white rice flour
  • Return the smooth mixture to the saucepan. Stir in the broth. Increase the heat to medium-high and heat the soup, stirring constantly, until small bubbles just begin to appear on the surface.
    3 ½ cups soup broth
  • Turn down the heat to low, so the soup stays warm. Stir in one teaspoon of honey. Add a little salt and pepper. Tasting a spoonful of soup at a time, add a little more salt, pepper, and/or honey until it tastes just the way you like it.
    salt and pepper
    1-2 teaspoons honey
  • Garnish with fresh basil to serve.
    fresh basil

Notes

It's important that the rice flour be completely blended into cold liquid before getting heated. If you don't use a blender, whisk the flour into about half a cup of cold broth before stirring it to the hot liquid. This should prevent it from forming lumps. 

Nutrition

Serving: 1cup | Calories: 68kcal | Carbohydrates: 12g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 543mg | Potassium: 314mg | Fiber: 2g | Sugar: 7g | Vitamin A: 433IU | Vitamin C: 10mg | Calcium: 38mg | Iron: 1mg

Food safety

  • Don't leave food sitting out at room temperature for extended periods
  • Never leave cooking food unattended
  • Use oils with high smoking point to avoid harmful compounds
  • Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

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