This 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 Gluten Free Tomato Soup during the upcoming chilly summer and fall months.
What Makes This Recipe So Good?
- This homemade, Gluten Free Tomato Soup is SO easy!
- Soups are so tasty and keep you healthy during late Summer and Fall.
- The possibilities are endless – you can serve this with a sandwich, salad, or on its own.
- This recipe is naturally gluten free, grain free, dairy free, flourless, cassava 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.
- If you would prefer to have this tomato soup cooked for you, check out my Pittsburgh Based Meal Prep Delivery Service. We deliver ready to eat meals right to your door!
- Tomatoes– I used Roma 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.
- 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 & sea salt– My go-to seasoning for nearly everything. This combination seasons a Gluten Free Tomato Soup perfectly.
- If you are not dairy free like me you can use regular milk for this recipe.
How To Make
- Cut the tomatoes and onion and add to a lined sheet pan.
- Drizzle EVOO, garlic powder, and sea salt over tomatoes and onion. Make sure everything is evenly coated.
- Put in the oven for 25-30 minutes at 400 degrees F.
- Add tomatoes & onion to a pot over medium heat and add coconut milk. Bring to a boil and stir together.
- Pour contents into the food processor. Pulse until smooth.
What Can I Serve With Gluten Free Tomato Soup?
- There are so many options! You can eat this soup as a main dish or a side dish. You can serve a salad, sandwich, pasta dish, etc. I have a large variety of salad recipes on my website that would pair great with this. You can also top the soup with a variety of things- basil, crackers, bacon, for example.
Can I Save Leftovers?
- Yes. This will keep in the fridge for 3-5 days in an airtight container. Reheat on the stove, over low-medium heat. Soups are also great for making ahead and freezing.
Is This Recipe Vegan?
- Yes! This recipe is 100% vegan and plant based.
Can I Use An Immersion Blender?
- Yes! You can for sure use an immersion blender in place of a food processor to break apart the tomatoes.
What Kind Of Food Processor Do You Use?
- I have a Ninja food processor and love it! It is my absolute favorite. I have had it for years, it has been so useful.
- Always line your sheet pan with parchment paper to prevent ruining your pan.
If you like this recipe you will LOVE
- Slow Cooker Pumpkin Soup
- Cauliflower Leek Soup
- Thai Shrimp Soup
- Almond Butter Chicken Pumpkin Soup
- Creamy Curry Chicken Gnocchi Soup
If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.xoxo-Allianna
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Gluten Free Tomato Soup
- large pot
- Food processor
- Sheet pan
- 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
- 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.