Description
This comforting Gluten Free Tomato Soup is a creamy, flavorful dish made with fresh tomatoes and aromatic herbs, perfect for a cozy meal. It is naturally gluten-free and uses simple ingredients to create a rich, velvety texture without any gluten-containing thickeners.
Ingredients
Soup Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 6 cups fresh tomatoes, chopped
- 2 cups gluten-free vegetable broth
- 1 teaspoon sugar
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1/2 cup heavy cream or coconut cream (for dairy-free option)
Garnish
- Fresh basil leaves, chopped
- Gluten-free croutons (optional)
Instructions
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add chopped onions and sauté for about 5 minutes until translucent. Add minced garlic and cook for another minute until fragrant.
- Add tomatoes and broth: Stir in the chopped fresh tomatoes, gluten-free vegetable broth, sugar, and dried basil. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 25-30 minutes to allow flavors to meld.
- Blend the soup: Remove the pot from heat. Using an immersion blender, carefully puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy.
- Add cream and season: Return the blended soup to low heat, stir in the heavy cream or coconut cream. Warm through for 3-5 minutes. Season with salt and pepper to taste.
- Serve: Ladle the hot soup into bowls. Garnish with fresh basil and gluten-free croutons if desired, and serve immediately.
Notes
- Use ripe, fresh tomatoes for the best flavor, or substitute with canned tomatoes if fresh are not available.
- To make the soup vegan, use coconut cream instead of heavy cream.
- If you prefer a chunkier texture, blend only half the soup and mix with the unblended portion.
- Adjust seasoning and sweetness according to your taste preference.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
