This Homemade Easy Gluten Free Tomato Soup is a classic dish and has become a favorite in my house. It can be enjoyed any time of the day- a light lunch, snack, or side with dinner. This homemade vegan tomato soup is loaded with flavor, creamy, thick, and super easy to make. It has great health benefits, it is known to boost immunity and is super rich in antioxidants. You will love this hot soup during the upcoming chilly summer and fall months.
I love making homemade tomato soup when I have a ton of extra ripe tomatoes on hand. This recipe is so easy to make that it literally only takes 10 minutes to prepare! My family will eat this recipe with just about anything but my favorite thing to eat it with is my Red Lobster Copy Cat Grain Free Biscuits.
If you enjoy this recipe, you would also like my Dairy Free Lobster Bisque, Gluten Free Italian Wedding Soup, Cauliflower Leek Soup, Carrot and Butternut Squash Soup, or Pumpkin Slow Cooker Soup as well. My husband and I love to sprinkle my Homemade Gluten-Free Croutons on top and add some dairy free parmesan cheese and sour cream! If you have a lot of tomatoes leftover, check out my Air Fryer Roasted Tomato Recipe, this recipe makes the most perfect topper for soups, salads and more!
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What Makes This Recipe Work
- This homemade, Gluten Free Tomato Soup is SO easy!
- This is the perfect comfort food for Summer and Fall!
- This recipe doesn’t require much work and is so much better than canned soup!
- This creamy soup is naturally gluten free, grain free, dairy free, vegan, plant based, paleo, soy free, and refined sugar free.
- This soup freezes super well, so if you have a ton of tomatoes on hand cook them down and throw in some soup! My husband loves tomato soup and thinks it is such a treat.It is one of our favorite things to eat in our house.
- If you are a tomato lover like me, you will love my Air Fryer Tomato recipe, too!
Simple Ingredients
- Fresh Tomatoes– I used Roma large tomatoes. These are the elongated, egg-shaped tomatoes. They have meaty flesh and a little amount of seeds. They have a low moisture content, compared to other tomatoes, making them perfect for cooking down into a soup. You can also used canned tomatoes, but in my opinion I think fresh taste better!
- White onion- These have a sweet, mild flavor. If you are swapping for a different onion, I recommend yellow. These two onions are great for cooking, including soups, sauces, and stir frys.
- Coconut milk– Has a mild, creamy flavor that adds a rich undertone to a soup. Trader Joe’s coconut milk is my favorite!
- EVOO– Any cooking fat will work- including avocado oil and ghee. This is used to toss the tomatoes and onion with the seasonings, prior to baking.
- Garlic powder, onion powder, black pepper & sea salt– My go-to seasoning for nearly everything. This combination seasons a Gluten Free Tomato Soup perfectly.
See the full recipe card below with a full list of ingredients and measurements.
Substitutions and Variations
- Coconut milk-If you are not dairy free like me you can use regular milk for this recipe or even heavy cream. If you are dairy free and do not have coconut milk, you can use other dairy free alternatives like coconut cream or almond milk.
- Fresh herbs-Totally optional but I like to sprinkle on top! I love fresh basil leaves.
This recipe has not been tested with any other substitutions or variations. If you replace or add any ingredients, please let us know by leaving a comment below!
Step By Step Instructions
Step #1: Preheat the oven to 400 degrees F. Chop the onions and tomatoes and drizzle with EVOO, garlic powder and salt. Bake in the oven for 25-30 minutes.
Step #2: Add the roasted tomatoes and onions to a soup pan with coconut milk and bring to a medium boil.
Step #3: Mix the contents for 5-10 minutes while it simmers.
Step #4: Add all of the ingredients to a food processor.
Step #5: Blend the soup on high speed until smooth.
Equipment Needed
- Ninja food processor or an immersion blender. Either work well!
- Sheet pan.
- Cutting board.
- Knife.
Chef’s Tips
- Tip #1: Always line your roasting pan with parchment paper to prevent ruining your pan.
- Tip #2: Ripe tomatoes make for the best tomato soup! You can tell if your tomatoes are ripe by touching them. When they are ripe they will be slightly soft to touch.
- Tip #3: If you are eating this dairy-free tomato soup as your main course, consider adding in shredded chicken to get some added protein.
- Tip #4: You can store this homemade gluten-free tomato soup in the fridge for up to 5 days in an airtight container. If you would like to freeze it, be sure to freeze it in a freezer-safe container for up to 3 months. Be sure to allow the soup to completely cool and get to room temperature prior to storing.
FAQs
I love eating tomato soup with homemade garlic bread. My Homemade Vegan Garlic Bread is my favorite! This recipe also pairs so well with my Grain Free Biscuits. My husband also loves to eat his creamy tomato soup with a grilled cheese sandwich, cheese sandwiches or gluten free bread.
An immersion blender is a handheld blender. It makes life so much easier for making soups and sauces. Instead of having to pour everything in the blender, you can leave everything in a bowl and using the handheld blender to blend it.
Kind of. If you are buying pure ingredients, then yes it is gluten free. However, so many products have hidden additives in them and secret names of ingredients like gluten. Be sure to read your labels!
Storage Instructions
- If you are like me and love to enjoy homemade tomato soup all year round, you will want to freeze this homemade soup in small batches so you can enjoy it all year around. This soup will last for up to 2 months in the freezer.
- This recipe can last in the fridge for up to 7 days.
- To ensure freshness, be sure to store this soup in an air tight container. It is best to allow it to cool prior to placing it in the fridge and or freezer.
Other Gluten Free Soup Recipes You Will Love
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Gluten Free Tomato Soup
Equipment
- large pot
- Food processor
- Sheet pan
Ingredients
- 3 lbs Roma tomatoes cut into 4ths
- 1 white onion chopped
- 1/4 cup coconut milk or regular milk will work
- 2 tbsp EVOO
- 1 tbsp garlic powder
- 1 tsp sea salt
Instructions
- Preheat oven to 400 degrees F.
- Chop the onions. Cut the tomatoes into halves or fourths. Add to a lined sheet pan. Drizzle EVOO and sprinkle garlic powder & sea salt over the tomatoes and onions.
- Place sheet pan in the oven for 25-30 minutes. Dump the tomatoes and onions into a pot over medium heat on the stove. Add the coconut milk. Stir together and bring to a boil.
- Pour contents into the food processor. Pulse for 10 seconds or until you reach your desired thickness.
Lori says
I love this creamy soup! It’s delicious and perfect for fall 🙂