When it comes to tomato soup, there’s no need to buy it in a can. Make a big batch from scratch with only a few simple ingredients! This homemade gluten-free tomato soup is as delicious as it is easy and comes together in less than an hour!
If there is one soup I could eat year-round, whether it be winter or summer, it would be tomato soup! That’s because we all know tomato soup is really there for dunking your grilled cheese!
I know when most people think of tomato soup, they are envisioning that red and white can of soup, the classic from childhood. The problem is that can of soup contains wheat flour. Yes, that’s right, gluten. Not only that, take a quick look at the ingredients and you might be grossed out, even if you can eat gluten! There’s a lot of unnecessary junk in there! While there are some pre-made and gluten-free canned soups on the market, making it from scratch is my preferred way to go!
That’s because this gluten-free tomato soup recipe is:
- Easy to make! We’re talking so simple, guys.
- Quick to make in under an hour! So quick, I’ve been making it for lunch!
- Doesn’t actually need any thickener!
- Uses pantry ingredients you probably already have on hand.
- Can be as creamy or not creamy as you want… we’ll get to that later.
- Gluten-free with the option to be dairy-free!
- What else do you want? Comforting? Delicious? Smooth? Well, it’s all of those things too.
Simple Pantry Ingredients
I’m sure if you look in your fridge and pantry, you could make this soup right now, which is perfect for when the craving hits. Here’s what you need:
- Whole peeled tomatoes: I go for the good stuff here, we’re talking the $4 can of San Marzano tomatoes tucked on the bottom grocery store shelf collecting dust. Why? Well, it’s not just because I love overpaying for groceries, looking at you gluten-free items, it’s because they are the sweetest, most flavorful tomatoes you’ll find on that shelf! If you can’t bring yourself to spring for expensive tomatoes, feel free to use regular whole peeled canned tomatoes instead.
- Carrots, onion, and garlic: pantry staples bringing in all the flavor!
- Dried basil, Italian seasoning, and a bay leaf: if you have fresh herbs, by all means, use those! If not, dried herbs will still add great flavor!
- A little white wine: this is used to deglaze the pot, but don’t worry, it can be omitted if you don’t have any or don’t want to use it.
- Heavy Cream: If you like your tomato soup ultra-creamy, use heavy cream. Although Half & half, regular milk, or even non-dairy milk can be substituted if needed. It may not be as creamy but it will still be delicious.
Let’s dive in and see how simple this soup is to make! Oh, and just wait until your house is smelling all sorts of delicious!
- Saté the carrots, onion, and garlic in a drizzle of olive oil until the onions are soft.
- Add in the dried seasonings to toast them a little and bring out their oils.
- Add in a splash or two of white wine, just enough to help you scrape the browned bits off the bottom of the pan.
- Add in the tomatoes, cover, and let it all simmer for about 30 minutes. You want the carrots to be fully cooked and soft! In the meantime, enjoy the aroma!
- Once the carrots are tender, remove the bay leaf and puree the soup (in batches if necessary) in your blender… don’t forget to put the lid on! You can also use an immersion blender if you have one!
- Pour the soup back in the pot and stir in the heavy cream. Use as much or as little as you like to reach your desired creaminess level!
That’s it! Delicious soup in under an hour! Now all you need is a toasty, ooey-gooey grilled cheese and you can sit down for a warm and comforting lunch or dinner. If you want to be extra fancy garnish the top of each bowl with fresh snipped chives or basil and a crack or two of fresh black pepper.
This makes a big pot of soup! We had plenty leftover, even after my family of 5 had devoured their bowls. The good news is this soup reheats very well so make sure to save those leftovers! Refrigerate leftovers for 3-4 days. The soup will keep for several months in the freezer.
Homemade Gluten-free Tomato Soup
- 1 small sweet onion, 1 cup diced
- 2 small carrots, 1 cup diced
- 3 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme or Italian seasoning
- 1 teaspoon dried basil
- 1 dried bay leaf
- 1/4 cup white wine
- 2 28-ounce cans whole peeled tomatoes
- 3/4 cup water
- 3/4 cup heavy cream, optional, more or less to desired creaminess, substitue half & half, milk, or non-dairy milk if desired.
- Finely dice the onion, carrots, and garlic.
- Heat a large pot over medium heat with a drizzle of olive oil.
- Sauté the onion, carrots, and garlic in the oil until the onions are soft, about 5 minutes.
- Season with kosher salt, black pepper, and dried herbs.
- Add a splash of white wine to the pot. Use a wooden spoon to scrape up any brown bits off of the bottom.
- Pour in both cans of tomatoes along with their juices and the water.
- Simmer, stirring occasionally until the carrots are soft, about 30 minutes.
- Purée the soup in a blender (in batches if needed) or with an immersion blender in the pot. Return the soup to the pot.
- Stir in heavy cream until desired creaminess, about 1/2-3/4 cup. (You can omit or use more or less to your desired taste.) Serve immediately.
If you like this recipe consider some of my other soups!
- Gluten-free Chicken Noodle Soup has been a reader favorite!
- Gluten-free Broccoli Cheddar Soup is just like Panera but homemade!
- Chipotle Chicken Chili is a fall and winter classic, especially on game days!
Do you like this recipe?
⭐️ Please leave a star-rating below! ⭐️
Use the social share buttons to save or Pin this recipe for later!