Enjoy this creamy, nutritious and comforting gluten free tomato soup! It has a smooth texture that’s naturally gluten free, melts in your mouth, and the tomato adds a bright and tasty flavor. Make it with less than ten ingredients in 30 minutes.
As the evenings start to cool down and autumn is in the air, there is no better way to embrace soup season than with a warm and comforting bowl of that best gluten-free roasted tomato soup. Bursting with bold flavors and nourishing ingredients, this dairy-free and gluten-free recipe offers a delightful twist on the classic dairy free tomato soup.
With just six simple ingredients and minimal steps, you can effortlessly whip up this seasonal delight that will satisfy your taste buds and nourish your body. Whether gluten-sensitive or wanting an easy-to-make recipe, this is sure to become a staple in your fall menu rotation.
Gathering Soup Ingredients
Early girl tomatoes: Choose fresh, ripe tomatoes and halve them for the best flavor. These tomatoes are juicy and sweet, and they have a thin skin that blends well in the soup.
Bell peppers: Pick ripe bell peppers and halve and deseed them first. You can use any color of bell peppers, but red ones will add more sweetness and antioxidants to the soup.
Extra virgin olive oil: Use good-quality olive oil for the best flavor. Olive oil is rich in healthy fats and antioxidants, and it helps to roast the tomatoes and peppers.
Garlic cloves: Use fresh garlic for good flavor. Garlic has many nutritional benefits, such as boosting immunity, lowering blood pressure, and fighting infections.
Fresh basil leaves: Blend it in the soup and use it is an optional garnish option. Basil adds a fresh and aromatic touch to the tomato garlic soup, and it also has anti-inflammatory and antibacterial properties.
Chicken bone broth: This will give the soup a rich flavor. Chicken bone broth is a great source of protein, collagen, and minerals, compared to chicken broth and it helps to give the soup its silky texture.
Unsalted butter: To give the soup a smooth flavor. You can also use olive oil if you prefer a dairy-free option. Butter adds creaminess and richness to the soup, and it also contains some vitamins and fatty acids.
Sea salt: For flavor. Sea salt enhances the taste of the soup, and it also provides some trace minerals and electrolytes.
The Magic of Roasted Tomatoes
By roasting the tomatoes, you can enhance the flavor and sweetness of the soup. This is because the natural sugars break down and add depth to the soup when you roast them. It is a worthwhile extra step to take.
Grab fresh tomatoes while they’re in season and make a triple batch of this tomato soup to store in the freezer. That way you’ll have fresh soup all winter long!
The beauty of this recipe is that you don’t have to sauté anything. Just throw it in the oven to roast and blend it up. This is how you get a thick, silky smooth soup and keep it gluten free.
Simple Steps to Tomato Soup Heaven
Preparing the Tomatoes
Arrange the tomatoes and peppers, cut side up, on a baking sheet lined with parchment paper, along with the garlic cloves. Sprinkle with olive oil and season to taste.
Preheat the oven to 400 degrees and place the vegetables on the middle rack. Roast them until they are soft and slightly charred, which should take about 30-35 minutes. Keep an eye on the food and take it out if it begins to burn.
To enhance the flavor, roast the garlic until they release their fragrance. Stir in basil, fresh black pepper and sea salt for a more flavorful and creamy soup.
Blend & Adjust
Once the vegetables have roasted, scoop everything into the blender or a pot if using an immersion blender. Add the remaining ingredients. Secure the lid and blend on high until pureed and creamy. Taste and adjust the seasoning to suit your taste.
Eat & Enjoy!
There is nothing like a warm, comforting bowl of roasted tomato soup to soothe your soul and nourish your body. You can enjoy this soup as a meal on its own or pair it with some crusty gluten-free bread or a fresh green salad for a satisfying and balanced dish.
Storage and Reheat
Store this soup in the fridge or the freezer. Transfer it to an airtight container and keep it in the fridge for up to 4 days. To reheat it, simmer it on the stove over medium-low heat.
You can freeze it for up to 3 months in an airtight container and thaw it in the fridge for 24 hours before reheating.
Other seasonal recipes you’ll love
- Easy Pumpkin Carrot Soup
- Creamy Potato Kale Soup
- Roasted Brussels Sprouts and Carrots
- Brown Butter Sage & Squash Soup
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Gluten Free Tomato Soup
- Baking tray
- Blender or immersion blender
- 2 lb early girl tomatoes halved
- 3 bell peppers halved and deseeded
- 2 tablespoons extra virgin olive oil divided
- 4-5 garlic cloves whole
- 12-16 fresh basil leaves optional
- 2 ½ cups chicken bone broth
- 2 tablespoon unsalted butter or more olive oil
- 3/4 teaspoon sea salt
- Cracked pepper optional
- Heat the oven to 400 degrees.
- Place the halved tomatoes and peppers on a lined sheet tray, skin side down, along with the whole garlic cloves. Drizzle with olive oil and roast it in the middle rack of the oven until the vegetables are soft and sightly charred, about 30-35 minutes.
- Scoop everything off the sheet tray and into a blender. Add all remaining ingredients including basil, broth, butter or olive oil, salt and pepper. Secure the lid and blend on high until pureed and creamy.
- Pour soup into a small pot to reheat to your desired temperature or pour directly into bowls to serve.
- Keep refrigerated and enjoy in 3-4 days or freeze for up to 3 months.
Store large tomatoes (like heirlooms) in a cool dark place, stem side down to prevent bruising. Refrigerating may change the taste and texture.
Tomatoes are rich in Vitamin A, C, potassium and fiber which supports your immune system and helps with healthy digestion.
Lycopene is an antioxidant that gives tomatoes, peppers and other produce their red color. It protects our cells from damage and is particularly supportive of the heart and bones.