Canned tomato soup often contains gluten and common allergens like milk and soy. Making homemade gluten free tomato soup is easy and even more delicious than canned soup! This recipe includes instructions for using a pressure cooker or stovetop.
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Why you will love this tomato soup
Unfortunately, most canned tomato soups contain gluten and many have other common allergens like dairy and soy. But, fortunately, making gluten free homemade tomato soup is easy and and the result is delicious!
You'll love this tomato soup recipe because:
- It’s gluten free, dairy free, and free from the top 9 allergens.
- It’s easy to make. I especially love making it in my Instant Pot because it is done in no time. Also, an immersion blender makes it even easier. With that said, if you only have the stovetop and a traditional blender you can still make this soup!
- It’s smooth and creamy, even without heavy cream (or any dairy at all!)
- It’s nutritious! Tomatoes are a great source of vitamin C and vitamin A. Both of these vitamins play a role in tissue repair and help to keep your immune system healthy. Vitamin C also helps your body absorb iron so pairing this soup with an iron-enriched grain such as bread, crackers, or pasta gives your body an iron boost.
Ingredients
- Fresh tomatoes - larger ones are easier to scoop the seeds out of so I prefer those but any variety will work.
- Tomato paste - I use 3 tablespoons of tomato paste in this recipe which is about ½ of a 6-ounce can. I freeze the leftover tomato paste in a small container and use it for my next batch of soup or another recipe calling for tomato paste. You can also buy tubes of tomato paste and use what you need.
- Gluten free vegetable or chicken broth - To make this tomato soup gluten free, it's very important to make sure the soup base does not contain wheat. I keep homemade chicken stock in the freezer to have on hand for recipes like this one because you can’t beat the flavor. If I don’t have it on hand, I use Orrington Farms low sodium chicken base. For vegan tomato soup, choose vegetable broth.
- Onions
- Carrots
- Celery
- Garlic - I use minced garlic from a jar because it’s so convenient. If you like a stronger garlic flavor, you might prefer freshly minced garlic.
- Dried basil
- Balsamic vinegar
- Brown sugar
- Extra virgin olive oil
- Fresh basil (for a garnish, if desired)
- Salt
- Pepper
See the recipe card for quantities.
Equipment
Pressure cooker or stovetop
You can use either a pressure cooker or stovetop to make this soup. I like using my 6-quart Instant Pot Duo because it is faster and I can just throw everything in the pot and forget about it.
If you don't have an Instant Pot, you can make this soup on the stovetop in a large stock pot like this one. I have tested it both ways and, while I think the texture is better when making it with the Instant Pot, it still tastes great either way.
Immersion blender
After the soup cooks in the Instant Pot, it gets pureed to a smooth consistency. An immersion blender works best for this job!
Don't have an immersion blender? You can use a regular blender and puree the soup in small batches. See the recipe tips and FAQs section for tips on how to do this.
How to make gluten free tomato soup
Instant Pot method
- Step 1: Prepare the tomatoes by cutting around the core at the top of each tomato and removing it. Next, cut it in half crosswise and scoop out the seeds with a spoon (or your fingers work well, too). Set the prepared tomatoes aside in a bowl.
- Step 2: Using the saute function, heat the olive oil in the Instant Pot. Add the carrots, onions, celery, and a pinch of salt. Saute it until the onion is translucent and the carrots and celery are softened (5-10 minutes). Add the garlic and cook for another minute.
- Step 3: Stir in the tomato paste until the vegetables are coated and cook for one minute. Turn the Instant Pot off.
- Step 4: Add the broth, tomatoes, and basil to the pot and stir to combine.
- Step 5: Put the lid on and turn the pressure valve to "sealing". Cook using the manual setting for 10 minutes.
- Step 6: When the timer goes off, do a quick pressure release, remove the cover, and add the sugar and vinegar to the pot. Stir to combine.
- Step 7: Puree the soup with an immersion blender in the pot until smooth. If you don’t have an immersion blender, you can puree the soup in a blender. See tips on how to do this safely below.
- Step 8: Add salt and pepper to taste and serve. I like to garnish it with fresh basil if I have it on hand but it’s still delicious without it!
Stovetop Method
- Step 1: Prepare the tomatoes by cutting around the core at the top of each tomato and removing it. Next, cut it in half crosswise and scoop out the seeds with a spoon (or your fingers work well, too). Set the prepared tomatoes aside in a bowl.
- Step 2: Add the olive oil to the stock pot and heat over medium-high heat. Add the carrots, onions, celery, and a pinch of salt. Saute it until the onion is translucent and the carrots and celery are softened (5-10 minutes). Add the garlic and cook for another minute.
- Step 3: Stir in the tomato paste until the vegetables are coated and cook for one minute.
- Step 4: Add the broth, tomatoes, and basil to the pot and stir to combine.
- Step 5: Bring the mixture to a boil over medium heat and then reduce the heat to low. Simmer, covered, for 30-40 minutes or until the vegetables are soft.
- Step 6: Remove the pot from the heat and add the sugar and vinegar. Stir to combine.
- Step 7: Puree the soup with an immersion blender in the pot until smooth. If you don’t have an immersion blender, you can puree the soup in a blender. See tips on how to do this safely below.
- Step 8: Add salt and pepper to taste and serve. Garnish with fresh basil if desired.
Recipe tips and FAQs
Tips for using a blender to puree the soup
When I first started making this soup, I didn't have an immersion blender. To puree the soup, I transferred it in batches into my blender. Even though it works just fine, it is a bit more messy and time-consuming.
If you're going to use a blender (or food processor), here are some tips:
- Do not fill your blender more than ½ full.
- Remove the inner plastic cover from the blender lid and cover it with a towel. This allows the steam to escape from the blender while blending. I learned this tip the hard way. Trust me, you don't make that mistake again after hot liquid explodes from your blender!
- After blending each batch, put all of it into one big bowl or pot and mix it well before transferring it to containers. This helps to evenly distribute the ingredients.
Storage and freezing tips
This tomato soup can be stored in an airtight container in the refrigerator for 3-4 days.
Because it makes a large batch, I like to freeze it in pint-sized canning jars, filled ¾ full to prevent the glass from cracking. This way, it’s easy to pop the top off and put it right in the microwave. It’s just about as convenient as a can of soup!
Preparing the tomatoes
To prepare the tomatoes, start by cutting around the core at the top and removing it.
Next, cut it in half crosswise and scoop the seeds with a spoon (or your fingers work well, too).
That's all you do! No need to remove the skin or chop them up into small pieces. The cooking process will make them soft and easy to puree at the end.
What to serve with tomato soup
What goes best with creamy tomato soup? A grilled cheese sandwich, of course! Our gluten free, dairy free grilled cheese sandwiches consist of these ingredients:
- Food for Life Brown Rice Bread - This bread is gluten/wheat, egg, dairy, soy, peanut, and tree nut free. It also does not contain yeast which means it isn't a light, airy bread but it works well toasted and for grilled sandwiches.
- Food for Life's gluten free tortillas are another option to use instead of bread. Make a wrap or quesadilla.
- Dairy Free Margarine - I spread this generously on both pieces of bread. If you can't find dairy free margarine at the store, you can also brush the bread with another type of cooking oil such as extra virgin olive oil.
- Dairy free cheese - We use slices or shreds - whatever we have on hand.
- Ham or turkey - If you want a bit more protein.
More allergy friendly, gluten free recipes
I love soups and stews, especially in the fall and winter months. These are some of my favorite gluten free soup recipes that are also allergy friendly.
- Chicken tortilla soup
- Gluten free chicken noodle soup
- Chicken wild rice soup
- Cream of mushroom soup
- Chicken and dumpling stew
📖 Recipe
Gluten Free Tomato Soup {Allergy Friendly}
Equipment
Ingredients
- 2 tablespoons extra virgin olive oil or other oil such as canola or grapeseed
- 2 medium onions, chopped
- 4 medium carrots, peeled and chopped
- 3 ribs celery, chopped
- 1-2 cloves garlic, minced
- 3 tablespoons tomato paste
- 6 cups gluten free, low sodium vegetable or chicken broth
- 6 large tomatoes cut in half, seeds removed
- 1 tablespoon dried basil
- 2 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- Fresh basil, chopped (optional)
- Salt and pepper to taste
Instructions
For Instant Pot
- Add the oil to the Instant Pot/pressure cooker and press the "saute" button. Add the onion, carrots, celery, and a pinch of salt; saute until onion is translucent and vegetables are tender (5-10 minutes). Add the garlic and cook another 1 minute. Add the tomato paste, stir to coat the vegetables, and cook for 1 minute. Press the "cancel" button to turn off the saute function.
- Add the broth, tomatoes, and basil to the pot and stir to combine. Put the lid on and turn the pressure valve to "sealing". Cook using the manual setting set it to 10 minutes. When the timer goes off, do a quick pressure release, remove the cover, and add the sugar and vinegar to the pot. Stir to combine.
- Puree the soup with an immersion blender in the pot until smooth. Alternatively, you can puree in a blender but take care not to overfill and remove the jar lid center cap and cover with a kitchen towel to prevent the liquid from exploding. Add salt and pepper to taste.
- Serve immediately topped with chopped fresh basil (optional). Or transfer soup into freezer-safe containers (I use pint-sized jars and fill about ¾ full) and freeze for up to 2-3 months.
For Stovetop
- Add the oil to a stockpot and heat over medium-high heat. Add the onion, carrots, celery, and a pinch of salt; saute until onion is translucent and vegetables are tender (5-10 minutes). Add the garlic and cook another 1 minute. Add the tomato paste, stir to coat the vegetables, and cook for 1 minute.
- Add the broth, tomatoes, and basil to the pot and stir to combine. Cook over medium heat until the soup begins to boil, reduce heat to low. and simmer for 30-40 minutes or until the vegetables are softened. Add the sugar and vinegar to the pot. Stir to combine.
- Puree the soup with an immersion blender until smooth. Alternatively, you can puree in a blender but take care not to overfill and remove the jar lid center cap and cover with a kitchen towel to prevent the liquid from exploding. Add salt and pepper to taste.
- Serve immediately topped with fresh chopped basil (optional) or transfer soup into freezer-safe containers (I use pint-sized jars and fill about ¾ full) and freeze for up to 2-3 months.
Nutrition
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