This homemade Gluten Free Tomato Soup is made with fresh Roma tomatoes and garlic roasted on a sheet pan, then blended smooth. It's an easy dinner staple the whole family will love. Prepare this rich and creamy comfort food classic tonight with just 7 simple ingredients.
Tomato soup is a great recipe to make on cold winter nights, especially if you live in colder climates like I do. I absolutely love a cozy meal, and this soup is just that!
This gluten free tomato soup tastes so much better and fresher than store-bought Campbell's tomato soup and it's made completely wheat free. Enjoy this healthier version with good for you ingredients all winter long.
Why You'll Love This Recipe
- Quick and Easy: Although this tomato soup has a longer roast time, it will only take you 10 minutes of hands on time to prepare. Great for busy weeknights or cozy weekends in.
- Made from scratch: Just 7 simple ingredients needed to make delicious, homemade soup. Most ingredients are likely already in your kitchen right now.
- Gluten free, dairy free, and vegan: In addition to being made without wheat or thickeners of any kind, this gluten free soup is also made without milk or dairy cream and is made with vegetable broth, keeping it vegan friendly.
- Make-ahead friendly: Soup is one of those meals that gets better with time! Try making a big pot of it on Sunday night to enjoy all week long. As it sits in the fridge, the flavors will continue developing and make your tomato soup taste even better the next day.
- Easy to double or triple the recipe: If you've got a larger family or simply want to make enough to freeze for later, double or triple the recipe!
Ingredient Notes and Substitutions
- Roma tomatoes - Ripe Roma tomatoes have the best flavor when roasted in the oven and are the tomatoes I always recommend for making homemade gluten free tomato soup. They're also often one of the cheapest tomatoes you can buy, which is an added bonus. If Roma tomatoes aren't available, ripe plum tomatoes are a possible substitution to use (this is the classic San Marzano tomato).
- garlic - You need a whole head of garlic for this tomato soup recipe. Note that this is not the same as a garlic clove, but the whole head (several cloves)! This is going to add a ton of flavor to the soup and cannot be substituted with garlic powder or any other ingredient.
- vegetable broth - If gluten free, make sure to use a gluten free vegetable broth here. Some brands include wheat in their vegetable broth as a thickener, so read the label if necessary.
- basil - Similar to the garlic, using dried basil will not be the same and is not recommended. Fresh basil is essential for the best fresh tasting soup and flavor boost.
- coconut cream - The dairy free substitute for heavy cream that is going to make your tomato soup rich, velvety and creamy. I don't recommend substituting this coconut cream with any other dairy free alternative.
Step by Step Instructions
- Prepare the garlic: Cut off the top of the garlic head, exposing the individual cloves of garlic. Place the garlic head on a small piece of tinfoil, drizzle with oil and season with salt and pepper. Wrap the garlic head in the tinfoil, enclosing it completely.
- Roast the tomatoes, shallot, and garlic: Place the tinfoil wrapped garlic head and roma tomatoes on a large baking sheet and drizzle with olive oil. Season with salt and pepper to taste. Roast in the oven for 35 minutes, then add the sliced shallot rings and roast for an additional 10 minutes. After 45 minutes, the tomatoes should be blistered, and the garlic should be soft, caramelized and fragrant.
- Remove the roasted garlic cloves: Unwrap the garlic head and allow to cool slightly. Carefully squeeze the roasted cloves out of the garlic head directly into the blender. I like to take care to squeeze each and every clove from top to bottom to make sure I get all of the garlic out. This should be quite simple to do as roasting garlic cloves turns them into a soft paste-like texture.
- Peel the tomatoes: Remove the skin from the tomatoes by carefully peeling it off, exposing the soft inner texture of the tomatoes. It is okay if some skin remains, but attempt to peel off 90% of the skin, as this will make for the most velvety smooth tomato soup.
- Add ingredients to blender: Add your peeled tomatoes, vegetable broth, and shallots to the blender, along with the roasted garlic. Don't add the basil at this step or your soup will turn brown!
- Blend until smooth: I recommend using a high powered blender like a Ninja or Vitamix to blend your soup completely smooth. Smaller blenders like bullets with single serving cups may also work here (work in batches if necessary).
- Transfer to a sauce pan: Pour your smooth soup into a small sauce pan and warm through over medium low heat, stirring occasionally.
- Add coconut cream and fresh basil: Add in the coconut cream and stir until it is completely dissolved and melted into the tomato soup. Finally, add in the diced basil and season with salt and pepper to taste.
- While the gluten free tomato soup is hot, serve with additional garnishes and sides, as desired.
Grilled cheese is a classic to serve with tomato soup (use dairy free cheese, such as Miyokos cheddar shreds and gluten free bread, such as Simple Kneads), but you can also serve tomato soup with a simple green salad, croutons, garlic bread, crackers, or even a baked potato.
Campbell's tomato soup is not gluten free because it contains wheat flour.
I do not recommend it. Almond milk is much thinner and watery in comparison to coconut cream and is not going to add much flavor to your soup. It will also prevent it from tasting thick and creamy. I only recommend using coconut cream.
Luckily freezing tomato soup is incredibly easy and is a great option for quick dinners in the future. To freeze, allow the soup to cool completely, then ladle the soup into a freezer safe container like an airtight jar or freezer safe bag with the air removed. Freeze for up to 2 months.
Tips for Success
- Use ripe tomatoes! The more ripe your tomatoes, the more flavorful your gluten free tomato soup will be and the less acidic it will taste.
- Do not skip roasting the garlic and tomatoes. This step is where all the flavor comes from and makes peeling the skin off of the tomatoes effortless.
- Note that coconut cream and coconut milk are not the same. Coconut cream has a higher coconut to water ratio, making it significantly more rich and creamy than coconut milk. Make sure to use coconut cream here - it makes a difference.
More Gluten Free Sheet Pan Recipes to Try
If you make this recipe, I would absolutely love for you to leave a rating and review. I absolutely love connecting with you!
Gluten Free Tomato Soup (in a blender)
- 10 roma tomatoes
- ¼ cup shallot sliced
- 1 garlic head
- 1 ½ tbsp Olive Oil
- 1 cup vegetable broth
- 4 tbsp unsweetened coconut cream, full fat from a can
- ¼ cup Fresh basil diced
- Salt + Pepper for taste
- Preheat your oven to 425 degrees F and drizzle olive oil on a baking sheet.
- Prep your garlic by cutting off the top slightly (just to expose the top of the garlic.) Gently remove approx 75% of the skin. Place on tinfoil and drizzle it with 1 tsp of olive oil. Then, sprinkle a pinch (approx ¼ tsp) of salt. Wrap tightly and place on an oven tray.
- Place your full tomatoes on your baking sheet (the same as the garlic) and drizzle with olive oil and salt and pepper.
- Bake for 35 minutes, then add shallot onto the baking tray and bake for another 10 minutes (for a total of 45 minutes). After 45 minutes, the tomatoes should be blistered, and the garlic should be soft, caramelized and fragrant.
- Remove the tray from the oven and allow to cool for approximately 15 minutes.
- The skins of the tomato should be blistered and peeling off. Continue to peel off the rest of the skin. Not all of the skin will completely come off, and that is OK. Be sure to remove at least 90% though. You may throw away or compost the skin.
- Remove garlic from tinfoil and squeeze, to remove the roasted garlic, into a blender. I usually squeeze each clove to ensure I got it all.
- Place roasted tomatoes, shallots and vegetable broth into a blender. Blend for approx 45 seconds, until the ingredients break down and become liquid.
- Pour the mixture into a saucepan. Heat over medium to low heat.
- Add in coconut cream. *Only use the hard portion of the cream, which will be located at the top, and not the liquid part* Begin with 3 tbsps and add the 4th should you wish for it to be creamier. Stir it in so it is completely dissolved.
- Continue to gently heat for approximately 3-4 minutes.
- Stir in basil and salt and pepper for taste. Heat for 1 minute. Remove from heat and serve immediately.
- My favorite toppings to add are croutons, more basil, more coconut cream, and vegan parmesan. You can also dunk some bread into the soup!