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Homemade Gluten-free Tomato Soup
Make this delicious, creamy, homemade gluten-free tomato soup with simple pantry ingredients in less than an hour! Perfect for dunking your grilled cheese!
Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Total Time
50
minutes
mins
Course:
Main Course, Soup
Cuisine:
American
Diet:
Gluten Free
Servings:
8
servings
Calories:
134
kcal
Author:
Katie Olesen
Ingredients
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
½
teaspoon
black pepper
1
teaspoon
dried thyme or Italian seasoning
1
teaspoon
dried basil
1
dried bay leaf
¼
cup
white wine
2
28-ounce cans
whole peeled tomatoes
¾
cup
water
¾
cup
heavy cream, optional,
more or less to desired creaminess, substitue half & half, milk, or non-dairy milk if desired.
Instructions
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 ½-3/4 cup. (You can omit or use more or less to your desired taste.) Serve immediately.
Nutrition
Calories:
134
kcal
|
Carbohydrates:
6
g
|
Protein:
1
g
|
Fat:
12
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Cholesterol:
25
mg
|
Sodium:
311
mg
|
Potassium:
129
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
2424
IU
|
Vitamin C:
3
mg
|
Calcium:
38
mg
|
Iron:
0.5
mg