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Delicious and packed with flavor, this Gluten-Free Tomato Soup tastes like a bowl full of summer! Use convenient canned whole tomatoes for a creamy and delicious dairy-free soup that is ready in a flash.
It seems impossible to create such a delicious homemade tomato soup starting with basic canned whole tomatoes, but this soup builds so many layers of flavor in just 25 minutes.
Once you try this tomato soup, you’ll wonder where it’s been your whole life.
While you can easily find peeled canned tomatoes at a grocery store, if you are a gardener, check out this post on canning whole tomatoes.
And to make this dinner even faster, prep by freezing onions and freezing chopped garlic. You won’t regret having these ingredients ready to go in your freezer for all kinds of delicious meals.
Serve this soup alongside some Air Fryer Texas Toast, and your life is about to get amazing.
Pro Tips/Recipe Notes:
- The baking soda neutralizes the acidity of the tomatoes without using sugar. It evens out the flavor in a really cool way. I highly recommend trying it!
- This soup freezes like a boss! Freeze in pint wide mouth canning jars for single-servings, and quart jars for family portions. Make sure you leave 1 inch of headspace (space between the top of the food and the top of the jar) to allow for the soup to expand while freezing. Or, try these Souper Cubes for a glass-free option.
- You can pump up the flavor by adding a few tablespoons of homemade tomato powder.
- If you want to use fresh tomatoes, check out this post on how to blanch and peel tomatoes.
- Top each serving with Fried Shallots to take this recipe to the next level.
More Gluten-Free Soup Recipes You’ll Love
- Instant Pot Zuppa Toscana
- Paleo Chicken Pot Pie Soup
- Chipotle Instant Pot Turkey Chili {Whole30, Paleo}
- Vegan Butternut Squash Soup
- Whole30 Potato Soup
- Whole30 Beef Stew
- Paleo French Onion Soup
WEIGHT WATCHERS POINTS
One serving has 1 WW Freestyle SmartPoints.
Gluten-Free Tomato Soup
Ingredients
- 2 tbsp ghee or olive oil
- 1/2 onion {roughly chopped}
- 5 cloves garlic {roughly chopped}
- 2 28 oz cans San Marzano whole peeled tomatoes
- 1 cup stock {veggie or chicken}
- 1/2 cup non-dairy milk
- 1 tsp smoked paprika
- 1/2 tsp dried parsley
- 1/2 tsp dried oregano
- 1 tsp dried basil
- 1/8 tsp baking soda {neutralizes acidity of tomatoes}
- salt and pepper to taste
- balsamic vinegar optional
Instructions
- In a heavy-bottomed saucepan, add the olive oil or butter over medium heat. Stir in the onion and allow it to cook down for 3-4 minutes.2 tbsp ghee or olive oil, 1/2 onion
- Add the garlic, and stir for another 2 minutes.5 cloves garlic
- Add the tomatoes (juice and all), and turn the heat up to medium-high. Break up the tomato a bit and cook for a few minutes. Stir often, and don't let it burn.2 28 oz cans San Marzano whole peeled tomatoes
- Add the stock, milk, smoked paprika, parsley, basil, and oregano. Bring to a low boil, stirring the whole time.1 cup stock, 1/2 cup non-dairy milk, 1 tsp smoked paprika, 1/2 tsp dried parsley, 1/2 tsp dried oregano, 1 tsp dried basil
- Using an immersion blender, blend the soup to your desired consistency.
- Once blended, add the baking soda and stir to combine. Finish with a drizzle of balsamic vinegar.1/8 tsp baking soda, salt and pepper to taste, balsamic vinegar
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So delicious
Thank you
So glad you enjoyed it, Lynda! It is one of our favorites.
I am also addicted to soup and love to have for lunch every day I can. This recipe was super easy and is oh so flavorful. I did tweak the recipe just a smidge by using the tomatoes I had on hand (fire-roasted) instead of the ones listed in the ingredient list, but other than that followed the directions and ingredients as noted above. I’m looking forward to lunch tomorrow!
I’m so glad you enjoyed in Donna, and yes, soup for lunch all day every day! We have made it with fire-roasted tomatoes and I thought it was delightful.
Thanks for taking the time to leave a review.
This recipe saved the night. Dumped in some refrigerator tortellini, served with a salad…easy dinner on a crazy cold night!
Ohhh, so glad I could help and LOVE The addition of the tortellini! If you like adding pasta to soup, you may like this one too: https://www.sustainablecooks.com/vegetable-soup/
Best soup ever!
Glad you loved it Maggie!
Good stuff!! Would have taken a pic but dove in too quick! I used reg milk and added cheddar to the bowls. Served grilled cheese sandwiches with chef shamy garlic butter with parmesan and basil.
What is this garlic butter you speak of? I must try it!!!
So glad you all liked the soup. 🙂
Um, yes, soup, Please! It’s a great way to use “stuff” up. If it can be put in a blender, all the better! I have several recipes that have “serves 6” crossed out and replaced with “serves 2 of us.” Because a “cup” of soup is a joke. If we are talking about pantry clear out, which we have been; I’m just a little slow in my response times – soups, stir-fry and pasta salads were the go-to for me. I even found some tamales in my freezer from Christmas (!). They are now too high salt for me (on their own), but ONE, thrown in the blender (serves as part of the protein, plus a thickener), then added to (no salt added to ANYTHING ELSE in a can) a can of petite chopped roasted tomatoes (sometimes blendered with the tamale), some grilled corn, onions, bell peppers (red/yellow or orange), chopped zucchini, and half a can of black beans and home made broth (cumin/garlic/oregano/cayenne pepper/SMOKED PAPRIKA) and two of us are good to go! I ask you: “How is that NOT a meal?” You’ll have to move this comment, or just delete it, because it has nothing to do with this tomato soup, delicious as it is.
I love the creation of this soup from the freezer!!! That is the kind of thing that makes me so happy and it sounds delicious as well.
So good. This comes from a girl who grew up understanding how gross Campbell’s tomato soup (sorry fans) was and refused to eat it until the ripe age of 39. Now I am kinda obsessed. This was my first crack and making it myself and I will for sure be making it again. Soon.
I’m so glad you enjoyed it! But as a former canned soup fan in my youth, you’re breaking my heart. HA!
I have my son, daughter and 12 friends ‘over for the weekend’ for their dance practice weekend. I hav e a batch of this on for when they arrive, plus your onion soup as well. I have been perfectly able to make good soup on my own for years and years no recipes, but your tomato soup is a fabulous recipe and always gets complimented!
‘french onion soup’ is normally served with pieces of cheese on toast in it, so I think they might have cheese toasties ( grilled cheese to you lot!) as well on the side. HM flapjack and biscuits. Not biscuits as you know them and certainly no gravy (as anyone knows it!) Pfft, cultural differences!
I prefer my French Onion Soup with the melted cheese FOR SURE!!
Hope the weekend and the soups were a success.
Oh my! I may have to make this again soon!
Definitely one of our favorites Marcia. So glad you like it!
“you kick your heels off as hard as you can against the wall, your bra is halfway to the floor”
This alone is reason enough to trust any of your recipes. ????
Soup tonight! ????
Lol, I write what I know Siaci, I write what I know.
Hope you liked the soup!
Have you ever tried to bottle your tomatoe soup? I have extra tomatoes on hand.
Like can it? This recipe is not safe to can, but I have this recipe: https://www.sustainablecooks.com/canning-tomato-soup/