Creamy & Delicious Dairy-Free Gluten-Free Tomato Soup

Last updated on January 30th, 2023 at 02:54 am

It’s officially fall, the season of cozy sweaters, pumpkin everything, and hearty bowls of soup.

One of our favorites is tomato soup. It’s the perfect comfort food, and this flavorful dairy-free gluten-free tomato soup always hits the spot on a cold day. 

Packed with fresh veggies, garlic, and delicious herbs, you won’t even notice this creamy tomato soup is dairy-free.

When you need a quick meal, grab this recipe. You’ll have delicious homemade soup in just 30 to 45 minutes!

Note: For this recipe, you’ll need a blender. An immersion blender should work too.

Dairy-Free Gluten-Free Tomato Soup

Here’s everything you need to make yummy dairy-free gluten-free tomato soup. The fresher the vegetables, the better! I like to shop the farmer’s market.

Start by cooking the onion, garlic, and carrot, in a little olive oil.

Next, you’ll add chopped Roma tomatoes and veggie broth, and simmer.

When the tomatoes become soft and break apart easily and the vegetable stock has reduced, you’ll blend the veggie mixture, along with basil leaves and thyme.

Blend until smooth. Feel free to add salt and pepper to taste.

Serve this soup warm, garnished with fresh basil leaves, a drizzle of sour cream or yogurt, and a piece of bread (gluten-free if you’d like).

5 from 4 votes

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Dairy-Free Gluten-Free Tomato Soup

Prep Time 10 minutes

Cook Time 35 minutes

Servings 4 servings

Ingredients

• 2 yellow onions
• 4 garlic clove
• 2 tbsp olive oil
• 2 carrots
• 3 pounds ripe tomatoes
• 3 to 4 cups vegetable stock
• 2 tbsp tomato paste
• 10 basil leaves
• A pinch of fresh thyme
• Salt and pepper to taste

Instructions

1. Place olive oil in a saucepan on medium heat. Add chopped onion, garlic, and carrot, and cook until onion is translucent and carrot is soft.
2. Add Roma tomatoes chopped in quarters, tomato paste, and three cups of vegetable stock. Simmer until tomato is soft and easily breaks apart (about 25 to 30 minutes). Vegetable stock will be heavily reduced, so once everything is cooked, add one more cup if you like a less thick soup. You can use vegetable stock or water.
3. Place the cooked vegetables in a high-speed blender, add basil leaves and thyme. Blend until smooth. Add salt and pepper to taste.
4. Serve the soup warm. Garnish with fresh basil leaves, a drizzle of sour cream or yogurt, and a piece of bread (gluten-free if you'd like).

Recipe Notes

You can use canned tomatoes, but give them some extra cooking time as canned tomatoes (two large cans) take longer to release the tangy taste. You can accelerate the process by adding one tbsp of brown sugar.
This soup is great for meal planning. You can freeze individual servings, and unthaw them before serving. They’ll last up to three months.
Using ripe tomatoes will impact directly on the taste of the soup.

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The Best Homemade Vegan Chili Recipes
10 Grown-Up Grilled Cheese Sandwiches
Savory Cheddar and Chive Scones