Gluten Free Tomato Soup
This gluten free tomato soup is so warm and cozy! This easy one skillet recipe is incredibly flavorful. It is packed with nutrients, healthy ingredients, and veggies. This homemade tomato soup is savory, hearty, and great for lunch and dinner!
Why You’ll Love This Recipe
- This gluten free tomato soup is easy and healthy!
- It is loaded with veggies.
- This recipe is made in one skillet.
- It is cozy and comforting.
- Great for the colder months. Make this during crisp fall nights or cold winter evenings.
- This soup is versatile. Serve as the main meal or as a side dish.
- This recipe is Whole30 compliant, Paleo, gluten free, dairy free, sugar free, Vegan, and nut free.
- Check out this Whole30 Taco Soup or this Tortellini Soup for another great recipe!
Ingredients & Substitutions
These are the main ingredients and substitutions. See recipe card below for full ingredients list and instructions.
Both olive oil and avocado oil are great options.
Use a large Russet potato or Yukon gold potato for best results. Any potato can be used, but those two varieties tend to get nice and soft while cooking.
Any size carrots can be used. I used 2 large carrots, which equated to about just over 1 cup of chopped carrots.
Use sweet onion for best results. It adds a nice slightly sweet flavor to this soup.
Minced garlic adds a great garlicky flavor!
A large 28 ounce can of diced tomatoes adds the most important flavor. Feel free to use fire roasted tomatoes for a spicy version. Do not drain! Use everything in the can.
Vegetable broth keeps this soup Vegan and Vegetarian. If desired, chicken broth or even beef broth can be used. Beef broth will yield a much deeper, savory flavor.
Add salt and pepper to suit your taste.
Fresh herbs such as basil or parsley add a nice pop of color, flavor and freshness!
Taste & Texture
This gluten free tomato soup has a robust flavor! The added veggies create a nice full flavor.
The texture of this soup is thick and creamy.
How to Make
Step 1
First, add olive oil, chopped potato, chopped carrots, diced onion and minced garlic to a large skillet over medium heat. Cook for 4 to 5 minutes or until onions have softened.
Step 2
Then, add in remaining ingredients. Bring to a boil.
Step 3
Boil for 10 minutes, stirring occasionally to prevent burning.
Step 4
Turn heat down to low medium. Simmer for at least 15 minutes or until potatoes and carrots have completely softened and no longer firm.
Step 5
Add everything to a blender or food processor. Blend until smooth and creamy.
Step 6
Finally, pour soup into bowls. Garnish with fresh herbs if desired.
Expert Tips & Tricks
Use Russet or Yukon gold potatoes for best results. Cook soup until the potatoes and carrots are fully tender and no longer firm.
Blend soup until smooth and creamy and no pieces of veggies remain.
How to Serve & Store
Serve this homemade soup with gluten free grilled cheese, gluten free crackers, or with a side salad.
Store leftovers in the fridge for up to 4 days.
Frequently Asked Questions
Yes, Walmart’s brand Great Value has tomato soup that is gluten free.
No, Campbell’s tomato soup is not gluten free.
Yes, Progresso makes a gluten free tomato basil soup.
Yes, freeze for up to 2 months. Thaw then reheat before eating.
You May Also Like
If you make this gluten free tomato soup recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Gluten Free Recipes.
Get the Recipe: Gluten Free Tomato Soup
Ingredients
- 2 tbsp olive oil
- 1 potato, chopped
- 2 large carrots, chopped
- ½ cup sweet onion, diced
- 1 tbsp minced garlic
- 28 ounces diced tomatoes
- 2 cups vegetable broth
- ½ tsp sea salt
- ½ tsp ground pepper
- fresh herbs
Instructions
- First, add olive oil, chopped potato, chopped carrots, diced onion and minced garlic to a large skillet over medium heat. Cook for 4 to 5 minutes or until onions have softened.
- Then, add in remaining ingredients. Bring to a boil.
- Boil for 10 minutes, stirring occasionally to prevent burning.
- Turn heat down to low medium. Simmer for at least 15 minutes or until potatoes and carrots have completely softened and no longer firm.
- Add everything to a blender or food processor. Blend until smooth and creamy.
- Finally, pour soup into bowls. Garnish with fresh herbs if desired.
Notes
- Any type of potato works, but I suggest Russet and Yukon gold. They tend to get nice and soft while cooking.
- Allow soup to cook until potatoes and carrots are tender.
- Use your favorite fresh herbs. I love parsley and basil for this soup!
- Add salt and pepper to suit your taste.
- My food processor only needed about 30 seconds to blend this soup.
- Store leftovers in the fridge for up to 4 days.
- Freeze for up to 2 months if desired.
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