There’s something about a warm bowl of tomato soup that feels like a comforting embrace on a chilly day, don’t you think? This Gluten-Free Tomato Soup has a special spot in my heart. I remember those lazy afternoons with a good book and a steaming bowl of soup; it was pure bliss. The beauty of this recipe is not just its simplicity, but how it effortlessly brings out the vibrant flavors of ripe tomatoes and fresh herbs, yielding a dish that feels like a cozy hug.

This soup isn’t just for rainy days—it’s an all-season delight! Whether you’re looking for a light lunch or a side dish to elevate a dinner, it fits the bill perfectly. Plus, there’s something so satisfying about making it from scratch; it’s therapeutic in a way. You can almost taste the love and care you put into it.

What makes this recipe special

Why go for this Gluten-Free Tomato Soup? For starters, it celebrates the pure, unadulterated flavor of tomatoes, with just a handful of ingredients harmoniously coming together. There’s no need for fancy additives—just good, honest ingredients that tickle your taste buds. And let’s talk about health! Tomatoes are packed with vitamins A and C—and they’re great for your skin! Plus, with its gluten-free nature, this soup is perfect for a variety of diets.

The warmth of the soup just feels like a bowl full of comfort, bringing back those cherished memories. Pair it with a crunchy gluten-free grilled cheese, and you have a match made in culinary heaven! So why not whip it up tonight? Trust me; your future self will thank you.

Key ingredients overview

Let’s gather our ingredients for this aromatic journey:

2 tablespoons olive oil: This will be our cooking base. Use extra virgin for that fruity depth of flavor!
1 onion, diced: Onions add sweetness and a hint of earthiness. Sweet onions or yellow ones work wonderfully here!
2 cloves garlic, minced: Garlic is the magic potion in cooking. Fresh minced garlic transforms the soup into something absolutely divine.
1 can (28 ounces) crushed tomatoes: The star of the show! Go for high-quality, San Marzano tomatoes if you can find them; they’re worth it!
4 cups vegetable broth: Homemade or store-bought, it should be rich and flavorful! This is what gives the soup its delightful body.
1 teaspoon dried basil: Dried herbs pack a punch of flavor. Basil enhances the natural sweetness of the tomatoes.
1 teaspoon dried oregano: Adds an herby kick that pairs so well with tomato.
Salt and pepper to taste: Essential for balancing the flavors. Adjust as you go!
Fresh basil for garnish (optional): A touch of fresh basil right before serving boosts the aroma and presentation.

The cooking process explained

Ready to embark on this tomato-filled adventure? Here’s how you can bring everything together:

In a large pot, heat the olive oil over medium heat. Swirl it around to coat the bottom, letting the aroma fill your kitchen.
Add the diced onion. Cook for about 5 minutes, or until it’s soft and translucent, like little clouds of flavor.
Next, toss in the minced garlic. Sauté for another minute until the garlic releases its irresistible fragrance into the air. Oh, it’s magic!
Stir in the crushed tomatoes and vegetable broth. Add dried basil, oregano, salt, and pepper, then give it a good stir.
Bring everything to a simmer and let it bubble away for about 20 minutes. This is where the flavors meld together beautifully.
Once it’s ready, you can either use an immersion blender to achieve a smooth consistency right in the pot or carefully transfer it to a blender in batches. Blend until velvety smooth—look at that gorgeous color!
Give it a taste. Adjust seasoning if needed. You want it just right!
Serve it hot, garnished with fresh basil if you’re feeling fancy.

Best way to enjoy it

Alright, picture this: a steaming bowl of soup, a slice of crunchy gluten-free bread, and perhaps a sprinkle of freshly ground black pepper on top. That’s bliss! You can also serve it with grilled cheese sandwiches—dunking the cheesy goodness into the warm soup is just heavenly. If you’re feeling adventurous, add a dollop of Greek yogurt or a drizzle of olive oil for an extra touch of deliciousness. Perfect for lunch, dinner, or even a midnight snack!

Storage and reheating tips

Got leftovers? Lucky you! This soup keeps quite well in an airtight container in the fridge for up to 3 days. If you want to stash some for a rainy day, it freezes beautifully too—just make sure it’s cool before freezing, so it stays fresh. To reheat, gently warm it up on the stovetop or in the microwave, adding a splash of broth or water to bring back its lovely creamy texture.

Extra tips and advice

When cooking the onions, don’t rush it; letting them caramelize slightly brings out their sweetness.
Experiment with herbs! Fresh herbs are fantastic if you can get your hands on them—mix and match to discover your favorite.
If you want a spicier kick, consider adding a pinch of red pepper flakes when you simmer the soup.

Recipe variations

Feeling like getting creative? Here are a few twists to spice it up:

Roasted Tomato Variation: Roast your tomatoes before adding them to the pot for a deeper flavor profile.
Herbed Tomato Soup: Toss in fresh thyme or rosemary for a fragrant infusion.
Creamy Tomato Spinach: Add fresh spinach toward the end of cooking for added nutrition and vibrant color.

Ingredients

2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
4 cups vegetable broth
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
Fresh basil for garnish (optional)

Directions to follow

In a large pot, heat olive oil over medium heat.
Add diced onion and cook for about 5 minutes until soft.
Add minced garlic and cook for 1 more minute.
Stir in crushed tomatoes, vegetable broth, and dried herbs.
Bring to a simmer. Cook for 20 minutes.
Blend until smooth with an immersion blender or carefully in batches.
Taste and adjust seasonings as you prefer.
Serve hot, garnished with fresh basil if desired.

Your questions answered

Can I use fresh tomatoes instead of canned? You absolutely can! Just peel and roast them to bring out the flavor, then use in place of crushed tomatoes.
How can I make it creamier? Stir in a splash of cream or coconut milk just before serving.
What can I serve alongside the soup? A crunchy gluten-free grilled cheese sandwich is a classic! You can also serve with a fresh salad for a light meal.
Can I make it vegan? Of course! Just use vegetable broth and skip any cream for a delicious vegan option.
How long can I store leftovers? In the fridge, it stays fresh for 3 days, or up to a month in the freezer!

Cooking brings us together, one beautiful recipe at a time. This Gluten-Free Tomato Soup will warm your soul and fill your kitchen with delightful aromas. I can’t wait for you to try it! Please share your own twists in the comments—let’s keep the community lively and creatively delicious!

Gluten-Free Tomato Soup

Author: grace
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Gluten-Free

Print Recipe

Description

A comforting bowl of gluten-free tomato soup perfect for chilly days, made with fresh ingredients that celebrate the pure flavor of tomatoes.

Ingredients

Scale

2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
4 cups vegetable broth
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
Fresh basil for garnish (optional)

Instructions

In a large pot, heat olive oil over medium heat.
Add diced onion and cook for about 5 minutes until soft.
Add minced garlic and cook for 1 more minute.
Stir in crushed tomatoes, vegetable broth, and dried herbs.
Bring to a simmer and cook for 20 minutes.
Blend until smooth with an immersion blender or in batches carefully.
Taste and adjust seasonings as preferred.
Serve hot, garnished with fresh basil if desired.

Notes

You can use fresh tomatoes instead of canned; just peel and roast them for added flavor. For a creamier soup, stir in a splash of cream or coconut milk before serving.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian