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Gluten Free Tomato Soup Recipe

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4.1 from 47 reviews

This rich and creamy Gluten Free Tomato Soup is a comforting and flavorful dish made with crushed tomatoes, fresh basil, and a touch of heavy cream. Perfect for a cozy meal, it balances sweetness from brown sugar with a hint of heat from red pepper flakes, finished with parmesan cheese for depth.

Ingredients

Soup Base

  • 3 tablespoons unsalted butter
  • 2 small yellow onions, diced
  • 1 tablespoon minced garlic
  • 2 (28 ounce) cans crushed tomatoes
  • 2 cups chicken or vegetable broth

Seasonings

  • ¼ cup fresh basil, plus more for garnish
  • 2 ½ teaspoons brown sugar
  • 1 teaspoon salt, or more to taste
  • ½ teaspoon black pepper
  • ½ teaspoon red pepper flakes, or more to taste

Finishing Ingredients

  • ½ cup heavy cream
  • ⅓ cup grated parmesan cheese

Instructions

  1. Sauté Onions and Garlic: Melt the butter in a large pot over medium heat. Add the diced onions and cook until they are soft and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
  2. Add Tomatoes and Broth: Pour in the crushed tomatoes and chicken or vegetable broth. Stir to combine all ingredients thoroughly.
  3. Season the Soup: Add the fresh basil, brown sugar, salt, black pepper, and red pepper flakes. Stir well to mix the seasonings evenly throughout the soup.
  4. Simmer: Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for about 20-25 minutes to allow the flavors to meld and the soup to slightly thicken.
  5. Blend (Optional): If you prefer a smoother texture, use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a regular blender, then return to the pot.
  6. Add Cream and Parmesan: Stir in the heavy cream and grated parmesan cheese. Heat gently until the cheese is melted and the soup is heated through, about 3-5 minutes, being careful not to boil once cream is added.
  7. Adjust Seasonings and Serve: Taste the soup and adjust salt, pepper, or red pepper flakes as desired. Garnish with additional fresh basil before serving warm.

Notes

  • You can substitute heavy cream with coconut cream for a dairy-free version, but it will change the flavor slightly.
  • Use vegetable broth to make this soup vegetarian or vegan by omitting parmesan or using a vegan cheese alternative.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
  • For an extra depth of flavor, roast the tomatoes before adding them to the soup.
  • Adjust the red pepper flakes according to your preferred spice level.

Find it online: https://justsosavory.com/gluten-free-tomato-soup-recipe/