Go Back Email Link
+ servings
Bowls of gluten free tomato soup garnished with grated Romano cheese, fresh basil leaves and cracked black pepper on sheet pan laying on blue and white towel

Gluten Free Tomato Soup

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!
Print Pin
Course: Appetizer, Main Course, Soup
Cuisine: American
Diet: Gluten Free
Keyword: gluten free tomato soup, soup, tomato
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8
Calories: 216kcal

Equipment

  • Heavy Stock Pot
  • Santoku or Chef's Knife
  • Food Mill
  • Large Bowl
  • Whisk

Ingredients

  • 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

Instructions

  • 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.

Notes

*Check labels to ensure they are gluten free. I used spices and seasoning from The Spice House: Granulated White Onion, Hungarian Sweet Paprika, and Aleppo Peppers in this recipe.
*Gluten Free Chicken Stock - use my made-from-scratch recipe!
Cooking, Storage, Substitution and Serving Tips: Please see FAQ in blog post above for tips.

Your Own Notes

Video

Nutrition

Serving: 1.25cup | Calories: 216kcal | Carbohydrates: 27g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 9mg | Sodium: 480mg | Potassium: 916mg | Fiber: 4g | Sugar: 13g | Vitamin A: 3681IU | Vitamin C: 36mg | Calcium: 92mg | Iron: 2mg