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!
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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
- 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.
Blend the cooked onion and garlic with canned tomatoes and white rice flour, so you'll have a smooth puree.
Heat everything together and taste for seasoning.
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
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!
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.
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?
Recipe
Gluten Free Tomato Soup
Equipment
- 3-quart stainless steel saucepan
- blender
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
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 oil1 medium cooking onion1 clove garlic
- Puree cooked onions, garlic, tomatoes, and rice flour in a blender or with a handheld immersion blender.28 ounces canned crushed tomatoes2 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 pepper1-2 teaspoons honey
- Garnish with fresh basil to serve.fresh basil
Notes
Nutrition
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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