Homemade Gluten-Free Tomato Soup
Let’s make a wholesome and comforting homemade gluten-free tomato soup. Lovingly crafted with fresh tomatoes, creamy coconut milk, aromatic garlic, fragrant basil, and nourishing chicken broth, this simple yet delicious creamy tomato soup is a culinary masterpiece that will undoubtedly become a family favorite.
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This is a great recipe for so many reasons! It’s incredibly easy to make, soothingly comforting, and nourishing for both body and soul. It’s the perfect winter warmer, guaranteed to chase away the chills and bring a cozy vibe to your kitchen. And the best part? This fresh tomato soup is naturally gluten-free, just like all the other recipes on my blog.
If you like creamy soups, make sure to try my 5-ingredient crockpot potato soup and carrot and potato soup.
Gluten-free tomato soup
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Ingredients
- 2 cups diced tomatoes I used 6 medium-sized tomatoes.
- 1 can coconut milk
- 1 tsp apple cider vinegar
- 2 cups chicken stock
- 1 tsp salt skip if using store-bought high sodium one
- 1 tbsp coconut or olive oil
- 3 garlic cloves minced
- salt and pepper to taste
Instructions
- Pierce the tomatoes with a fork or a sharp knife and gently immerse them in boiling water.
- Once the tomatoes are a bit cooler, you can easily peel off the skins. The skins should come off without any trouble. Watch the video below if you need help.
- Using a high-powered blender, purée the tomatoes, coconut milk, apple cider vinegar, and chicken broth until the mixture transforms into a creamy tomato soup.
- I am using a Thermomix: 30 seconds on high speed.
- In a large pot or a Dutch oven, gently sauté the garlic over medium heat until it achieves a golden hue, approximately 2-3 minutes.
- Carefully pour the tomato mixture into the pan with garlic. Bring the soup to a gentle simmer, stirring occasionally to ensure even heating. Allow the soup to simmer for 10 minutes, taste the soup, and adjust the seasoning if needed.
- Serve with chopped fresh basil leaves and black pepper.
Video
Notes
- Select the right tomatoes: For the most flavorful soup, choose ripe tomatoes that are slightly soft to the touch. San Marzano tomatoes are ideal for their sweetness and acidity, but any ripe, meaty variety will work well.
- Adjust the seasonings to your taste: The amount of salt, pepper, and vinegar you add to the soup will depend on your personal preferences. Taste the soup as you go and adjust the seasonings accordingly.
- Use a high-powered food processor for a smooth texture: A high-powered blender will ensure that the soup is completely smooth and has a creamy texture. If you don’t have a high-powered blender, you can use a regular immersion blender, but you may need to blend the soup in batches.
📝 Recipe Ingredients
To make this tomato soup gluten-free, I selected ingredients that are naturally gluten-free, ensuring that this easy recipe can be safely savored by individuals with celiac disease or those adhering to a gluten-free diet.
Recipe Notes
- Fresh tomatoes: I’m using Strass tomatoes, but you can use any ripe, meaty tomato variety you can find. If you can find San Marzano tomatoes, you’re in luck, they have a delicious flavor and will enhance the soup’s Mediterranean flavor profile.
- Fresh garlic cloves, peeled and pressed.
- Coconut oil or extra virgin olive oil, whichever you prefer.
- Canned coconut milk.
- Apple cider vinegar.
- Chicken stock. Homemade chicken stock is the best, but good-quality store-bought is fine too.
See the recipe card for a full list of ingredients and measurements.
🍅 Note About Tomatoes
- Fresh whole tomatoes are always preferable, but if you can’t find them or they’re particularly expensive at the moment, you can make this homemade soup using canned tomatoes. Just ensure you’re using BPA-free ones and organic varieties if possible.
👩🍳 How To Make
Step 1: Pierce the tomatoes with a fork or a sharp knife and gently immerse them in boiling water.
Step 2: Once the tomatoes are a bit cooler, you can easily peel off the skins. The skins should come off without any trouble. Watch the video below if you need help.
Step 3: Using a high-powered blender, purée the tomatoes, coconut milk, apple cider vinegar, and chicken broth until the mixture transforms into a creamy tomato soup.
Step 4: I am using a Thermomix: 30 seconds on high speed.
Step 5: In a large pot or a Dutch oven, gently sauté the garlic over medium heat until it achieves a golden hue, approximately 2-3 minutes.
Step 6: Carefully pour the tomato mixture into the pan with garlic. Bring the soup to a gentle simmer, stirring occasionally to ensure even heating. Allow the soup to simmer for 10 minutes, taste the soup, and adjust the seasoning if needed.
Step 6: Serve with chopped fresh basil leaves and black pepper.
Ready to enjoy this delicious homemade gluten-free tomato soup? Give it a try and let us know how you liked it in the comments below! Don’t forget to share with friends! Happy cooking!
Elena x
