Get the Recipe: Gluten Free Tomato Soup
This gluten free tomato soup is warm, cozy, and smooth! It is quick and easy to make and filled with healthy vegetables and ingredients. This homemade tomato soup is easy enough for any night of the week!
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.
Calories: 268kcal, Carbohydrates: 48g, Protein: 6g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 1614mg, Potassium: 1460mg, Fiber: 9g, Sugar: 17g, Vitamin A: 11161IU, Vitamin C: 65mg, Calcium: 174mg, Iron: 5mg