Go Back
–+ servings
close up photo of tomato soup
Print Recipe
5 from 1 vote

Gluten Free Tomato Soup

A classic soup to warm up on a chilly day
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Main Course, Meals, Soup
Cuisine: American
Diet: Gluten Free
Servings: 4 people
Calories: 169kcal
Author: Allianna Moximchalk
Cost: $7

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.

Notes

Storage: You can store this recipe in the fridge for up to 5 days or in the freezer for up to 2 months. 
Nutrition: The nutrition in this recipe is an estimate and cannot be guaranteed. 
Servings: This recipe yield approximately 4 servings. 


Nutrition

Serving: 1bowl | Calories: 169kcal | Carbohydrates: 18g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 603mg | Potassium: 902mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2834IU | Vitamin C: 49mg | Calcium: 45mg | Iron: 2mg