Gluten-Free Tomato Soup (Dairy-Free Option)

Ingredients

• 56 g (4 Tbsp)butter
• 1 mediumyellow onion, finely chopped
• 2 clovesgarlic, minced
• 900 g (32 oz; two 450 g/16 oz cans)plum or crushed canned tomatoes
• 480 ml (2 cups)vegetable broth
• 120 ml (½ cup)cooking cream
• 12 g (1 Tbsp), or to tastesugar
• 2.5 ml (½ tsp), or to tasteblack pepper
• 15 g (¼ cup)fresh basil, chopped

Instructions

1. 1

   Soften the onion

   Heat a Dutch oven or soup pot over medium heat. Add the butter and chopped onion, then sauté for 8–10 minutes, until the onion is soft and translucent. Add the minced garlic and cook for 1 minute, until fragrant.

2. 2

   Simmer the soup

   Add the plum tomatoes, or the crushed tomatoes with their juice, along with the vegetable broth, chopped basil, sugar and black pepper. Stir and bring to the boil, then lower the heat, partially cover the pot and simmer for 10 minutes.

3. 3

   Blend until smooth

   Purée the soup with an immersion blender. Alternatively, use a food processor or standard blender, working in small batches or letting the soup cool first. Avoid putting too much hot liquid in a blender, as pressure can force the lid off.

4. 4

   Stir in cream

   Once the soup is blended, add the cooking cream and stir to combine. Serve with fresh basil and Parmesan cheese.

What is tomato soup?

Tomato soup is a simple, familiar dish made by simmering tomatoes with aromatics and broth, then blending them into a smooth soup. This version pairs canned tomatoes with onion, garlic and basil, finishing with cream for a rich texture.

Canned tomatoes make the soup practical in any season, while a short simmer lets their flavour mingle with the softened onion and herbs. The recipe is gluten-free as written when the broth and other packaged ingredients are labelled gluten-free.

Nutrition and macros by portion

The nutrition label shows one serving as written: 273 calories, 4g protein, 18g carbs, 22g fat.

The tomatoes and sugar provide most of the carbohydrates, while butter and cooking cream contribute much of the fat. The broth, vegetables and cream provide some protein, but this is not a particularly protein-rich bowl; serve it with beans or another protein-rich side to make the meal more substantial.

The tomato choice

Canned tomatoes: Use plum tomatoes or crushed tomatoes, including their juice. Crushed tomatoes blend readily, while whole plum tomatoes break down during simmering and blending.

Vegetable broth: The broth loosens the tomatoes into a spoonable soup. Check its label if you need to avoid gluten.

Build flavour gently

Onion: Give the chopped onion the full 8–10 minutes to soften until translucent. This forms a mellow base without rushing straight to the tomatoes.

Garlic: Add it after the onion and cook for just 1 minute, until fragrant. Adding it later helps prevent it from scorching during the longer onion-cooking stage.

Simmer before blending

Simmer: Bring the tomato, broth, basil, sugar and pepper mixture to the boil, then reduce the heat and partially cover the pot. The stated simmer is 10 minutes.

Texture: Blend until the soup looks smooth, then stir in the cream. An immersion blender lets you purée it directly in the pot; a countertop blender works too, but hot soup needs to be handled in small batches.

Adjust the seasoning

Sugar: The tablespoon is a starting amount, and the recipe allows for adding it to taste. Stir it in with the tomatoes and broth, then taste the blended soup before serving.

Pepper: Add the stated half teaspoon with the other soup ingredients, or adjust to taste. Fresh basil at serving time gives the finished bowl a fragrant lift.

Make it dairy-free

Butter and cream: For the dairy-free option, use plant-based butter and a dairy-free cooking cream suitable for savoury dishes. Stir the cream alternative in after blending, as the method directs.

Serving: The recipe suggests fresh basil and Parmesan. Omit the Parmesan or choose a dairy-free alternative if keeping the whole bowl dairy-free.

What to serve with it

A slice of gluten-free bread or a toasted sandwich makes a simple accompaniment. For a lighter side, serve the soup with a crisp green salad.

Add the suggested fresh basil just before serving. Parmesan is optional and adds a savoury finishing touch.

Recipe notes & tips

• Finely chop the onion so it softens evenly during its 8–10 minutes in the pot.
• Use the juice from the canned tomatoes when adding them to the soup.
• Adjust the sugar and black pepper to taste rather than adding more automatically.
• Blend in small batches if using a standard blender, and take care with hot liquid.
• Stir the cream in after blending for a smooth, evenly combined soup.

Variations

• Dairy-free: Use plant-based butter and a dairy-free cooking cream.
• Herb finish: Add extra fresh basil at the table for a brighter herbal flavour.
• More pepper: Increase the black pepper to taste for a more pronounced peppery note.
• Chunkier texture: Blend briefly and stop while a little texture remains.
• Heartier meal: Serve with a toasted gluten-free sandwich or bread.

Common mistakes to avoid

• Rushing the onion: Cook it for 8–10 minutes until soft and translucent before adding the garlic.
• Scorching the garlic: Add it after the onion and sauté for only 1 minute, until fragrant.
• Leaving out tomato juice: Add crushed tomatoes with their juice so the soup keeps its intended base.
• Blending a full pot in one batch: Use an immersion blender or process small amounts at a time.
• Adding cream before blending: Blend the tomato mixture first, then stir in the cream.

How to store

Cool the soup and refrigerate it in a covered container for up to 3 days. Reheat gently in a saucepan, stirring occasionally, until hot throughout; avoid boiling it after adding the cream.

Frequently asked questions