When you have a load of beautiful garden-fresh tomatoes, preserve the flavor of the warm summer months with my recipe for gluten free tomato soup! It’s so good you can feel the sun shining, even in the first spoonful. It’s just delightful to everyone’s taste buds!
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Tomato soup is one of those bring-me-back-to-yesterday comfort foods for a LOT of people. It’s so many good things. Warm. Aromatic. Gratifying.
You might be one who grew up eating Campbell’s condensed tomato soup made from a can. You may have even enjoyed it alongside a grilled cheese sandwich, like my husband did.
But, if you need to eat gluten-free foods like he does, that canned tomato soup is not an option anymore since it has wheat in it.
This recipe for homemade gluten free tomato soup tastes so much better than canned soup anyway; my son even says so. Yah, that’s right! So that’s a double WIN – it’s kid-approved AND he doesn’t even have to eat gluten free! 🙌
With a bit of handiwork, why not go beyond the can for a treat? It’s so worth it, especially when you have those fresh summer-ripe tomatoes. Loaded with other veggies, it’s just so nutritious, too. Freeze it and enjoy the delicious fresh tomato taste anytime of year.
What Do I Need to Make Gluten Free Tomato Soup?
For complete step-by-step instructions to make this tomato soup, see the recipe card below.
I’ve compiled a list of the ingredients and kitchen tools you’ll need to make this terrific soup.
Ingredients Needed For Tomato Soup Recipe
- Olive Oil, Shallots, Celery, and Carrots – a twist of the classic aromatic mirepoix, sautéing these veggies adds a depth of flavor and a velvety texture you won’t want to miss in this soup.
- Ripe Roma Tomatoes – the star ingredient! Choose tomatoes that are firm, but yield slightly to gentle pressure in your hand.
- Garlic Cloves, halved – this may be one of the few times you’ll use garlic and not have to mince it. Because we use a food mill to process the cooked vegetables, we don’t have to cut garlic into smaller bits.
- Sugar, Salt, Black Pepper, Onion Powder, Bay Leaf – small amounts of common pantry seasonings add depth to the soup and further enhance the rich tomato flavor.
- Gluten Free Chicken or Vegetable Stock – I certainly prefer to use homemade stock over broth when making soup because of the amazing rich flavor and fuller luscious mouth feel stock adds to the final product. Use my recipe for chicken stock – gluten free and easy, too!
- Brown Rice Flour – a naturally gluten free flour that helps to slightly thicken soup and improve overall texture. I can say with confidence that Bob’s Red Mill Brown Rice Flour works very well in this recipe. I have used it many times.
- Hungarian Sweet Paprika – adds a sweet red pepper spark to tomato soup. See *Ingredient Note below.
- Crushed Aleppo Peppers – optional, but adds a salty-raisin sun-dried tomato flavor with subtle mild heat, which just marries so well with this tomato soup.
- It is very important to note that not all spices are prepared in facilities that are gluten free. Be sure to check the label and/or contact the manufacturer!
- *Ingredient Note: I like using spices and seasonings from The Spice House. All of the seasonings and spices used in this gluten free tomato soup recipe do not contain gluten, like the majority of their products. YAY! Refer to The Spice House Ingredient & Allergy Information page for more information.
- Grated Romano & Fresh Basil Leaves – salty-creamy melty cheese and a fresh peppery and subtle anise bite are perfect flavor-filled garnishes for garden-fresh tomato soup
Equipment Used to Make Tomato Soup
- Stock Pot – to cook the soup
- Santoku or Chef’s Knife – to chop the vegetables
- Food Mill – to puree cooked vegetables (more information below)
- Large bowl – for draining vegetable puree being pushed through by the food mill
- Whisk – to smoothly combine ingredients
How To Make Homemade Tomato Soup
- Sauté chopped shallots in olive oil in stock pot.
- Add chopped celery and carrots to sauté with shallots.
- Sauté all chopped vegetables together and quarter tomatoes.
- Add quartered tomatoes, sugar, seasonings, bay leaf, and halved garlic to stock pot.
- Cook tomato mixture uncovered to soften and break down tomatoes.
- Use a food mill to process tomato mixture, reserving vegetable puree and discarding vegetable skins and seeds. See “Using a Food Mill For Tomatoes” below.
- Place vegetable puree back in stock pot, whisk in remaining seasonings, and simmer.
- Whisk brown rice flour in a small amount of simmered puree, and return to stock pot (not pictured).
- Cook soup, season to taste and serve (not pictured).
Using a Food Mill for Tomatoes
A food mill is a versatile kitchen tool I remember watching both my mother and my grandmother put to good use. They utilized it to make various homemade foods, including applesauce, tomato sauce, and tomato soup.
It consists of three main parts: a bowl, a strainer, and a knob which helps to turn a metal plate against the strainer. It usually comes with strainer discs with holes of different sizes, giving the user the ability to make foods that result in coarse textures or very fine smooth textures.
A food mill helps to smash cooked fruits or vegetables through the strainer while removing the skins and seeds at the same time! It is an ideal tool to create luscious soups, sauces, and purees as well as jams, jellies, preserves, and even fluffy mashed potatoes.
Since this recipe does not ask you to remove the garlic skins or tomato seeds and skins prior to cooking, a food mill is used to easily do the job for you!
So, there is no need to drop 4 pounds of tomatoes into scalding water, then drop them into icy water, then labor over peeling them and scraping out the seeds. Yes!
See? The food mill can be your friend! Plus by processing tomatoes through a food mill, you will produce less food waste that typically results from peeling and removing seeds by hand.
- This gluten free tomato soup contains many whole food and minimally processed ingredients. Eating less processed foods overall allows you to reap more nutritional benefits from food as nature intended.
- Each 1 ¼ cup serving of this tomato soup provides you with:
But WHY does all that matter?
- Vitamin A is perhaps best well known for its critical role in normal vision and in the prevention of night blindness. Also known as a carotenoid, it is important for immune function, reproduction, cellular growth and functioning, and cancer prevention. Vitamin A may also serve to support bone health.
- Cooked or canned tomatoes contain a powerful phytochemical carotenoid called lycopene. Lycopene is a type of antioxidant found in tomatoes which becomes much more bioavailable when tomatoes are cooked.
- Being more bioavailable means your body can take it in and use more of the antioxidant than if you were to eat fresh tomatoes. This is one example showing when a processed food can be beneficial – amazing!
- In addition, this recipe for tomato soup contains a LOT of vegetables! Eating this gluten free tomato soup will help you meet the USDA recommended two to three cups of vegetables per day for most adults.
- While most of the veggies in this soup are obviously tomatoes, we also get an added veggie bonus from shallots, celery, carrots, and garlic. These other veggies contribute fiber but also more phytochemicals.
- Shallots belong to the Allium family, like that of garlic, chives, leeks, and many familiar onion varieties. Shallots happen to be very rich in polyphenols and flavonoids; both are types of phytochemical antioxidants.
- Diets rich in antioxidants can help increase antioxidant levels in your blood, positioning your body to better fight unstable molecules called free radicals that can build up through normal body functioning. These free radicals can damage your body’s cells causing oxidative stress, which increases your risk for chronic disease.
So, eating tomato soup can produce higher antioxidant blood levels, which in turn can help reduce the risk of chronic diseases, including heart disease, type 2 diabetes, and cancer! 😎
Recipe FAQ for Gluten Free Tomato Soup
Here are some common questions you may ask as you prepare this recipe:
Yes! I would still use red tomatoes as yellow or orange varieties would change the flavor profile of this soup. Also, Romas generally have more flesh and less juice, so you may need to add 2-3 more teaspoons of brown rice flour to thicken the soup to the desirable texture if you use other tomato varieties.
Yes! When you omit the grated cheese used just for garnish, it is completely dairy-free.
Yes, you sure can! Just use vegetable stock or broth in place of the chicken stock and omit the grated cheese garnish. All the remaining ingredients are naturally vegan/vegetarian.
Yes and No. More and more store-bought brands of chicken broth, chicken stock, and bone broth are gluten free, but not all. I find that most varieties of chicken base or bouillon are not gluten free either. Please be sure to check the label.
As a result, I like to make my own gluten free chicken stock. You can plan ahead and make my recipe for gluten free chicken stock, too! The nutrient content flies up even higher in anything you use it in, AND it truly adds phenomenal depth of flavor.
According to Healthline, stock contains more protein and significantly more vitamins and minerals that broth. Stock also contains collagen, which has been linked to the relief of symptoms such as pain, stiffness, and poor physical function in some people suffering from osteoarthritis.
Allow soup to cool away from the heat for 30 minutes. Pack leftovers in glass or plastic containers and chill in the fridge for up to 3-4 days. Simply reheat on the stove or in the microwave until heated through to a low boil until internal temperature reaches 165°F.
Yes! It is why I make it with garden-fresh tomatoes, so we can enjoy it a couple months later when it is cold outside! Place cooled tomato soup in plastic or freezer-safe glass containers and freeze for up to 4-6 months.
Our go-to foods to pair with gluten free tomato soup are grilled cheese sandwiches and some fresh seasonal fruit.
Other menu options we’ve enjoyed with this tomato soup include:
– Fried egg sandwiches and clementines
– Side salads with grilled chicken or chickpeas and fresh pear halves
– Cheese, steak or chicken quesadillas and fresh apple slices
And to drink…flavored seltzer or low-fat milk always goes well for a tomato soup meal!
Gluten Free Tomato Soup
- Heavy Stock Pot
- Santoku or Chef's Knife
- Food Mill
- Large Bowl
- 3 Tbsp extra virgin olive oil
- 6-7 medium shallots chopped (about 2 1/4 cups)
- 4 stalks celery chopped (about 2 3/4 cups)
- 1 large carrot chopped (about 2/3 cup)
- 4 pounds ripe Roma tomatoes
- 12 medium cloves garlic halved (skins can stay on or off)
- 1 Tbsp granulated sugar
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp onion powder check for gluten free*
- 1 medium bay leaf
- 6 cups gluten free chicken stock *
- 1/2 tsp Hungarian sweet paprika check for gluten free*
- 1/2 tsp Aleppo peppers * (optional)
- 1/4 cup brown rice flour spooned & leveled
- 1/4 cup freshly grated Romano or parmesan cheese to garnish
- 1/2 cup tiny fresh basil leaves or small leaves, torn to garnish
- Fresh cracked black pepper to garnish
- Heat olive oil in a large stock pot or Dutch oven over medium to medium-low heat. Add chopped shallots and sauté for 4-5 minutes. Add chopped celery and carrots and sauté for and additional 5-6 minutes.
- Meanwhile, cut tomatoes into wedges, leaving core and skin intact. Once veggies have cooked in step 1, add tomato wedges to the pot along with garlic, sugar, salt, ground black pepper, onion powder, and bay leaf. Cook uncovered for 20-25 minutes, gently stirring every 5 minutes, until tomatoes have broken down some.
- Remove stock pot from heat and discard bay leaf. Place the fine grinding disc into the food mill and place over a large sturdy bowl. Place 3-4 ladlefuls of the cooked tomato mixture into the food mill and process to puree as much as possible. Scrape the underside of the food mill over the large bowl and discard contents from inside the food mill. Repeat with remaining tomato mixture until all is pureed.
- Carefully return the puree to the stock pot, whisk in stock, paprika and Aleppo pepper flakes, and simmer for 15 minutes.
- Ladle 2-3 cups of cooked puree into a quart-size measuring cup. Whisk rice flour into this cooked puree slowly and mix well; mixture will thicken. Carefully pour thickened puree back into the stock pot, whisking well to combine. Cook for an additional 10 minutes over very low heat. Season to taste with salt.
- To serve, ladle soup into bowls and garnish with grated Romano, fresh basil, and fresh cracked pepper.
Your Own Notes
I hope you just LOVE this tomato soup. When you try this soup recipe, please consider leaving a recipe rating and comment below!
Try my other soup recipes!
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Tell me: What other fall or winter soups sound good to you?