Gluten-Free Tomato Soup
Published
This gluten-free tomato soup is an easy, homemade comfort food made with just a handful of simple pantry ingredients. It cooks up smooth, rich, and flavorful in about 20 minutes, without any complicated steps, making it perfect for busy weeknights or quick lunches. The recipe naturally works with dairy-free and vegan options, so it’s a flexible soup you can make to fit your needs while still getting that classic, cozy tomato soup flavor.
“Thank you for this…My mom is now gluten intolerant and the gluten free boxed soups are not even close. This is perfect and easy!!”
– Jennifer
A Classic Tomato Soup Made With Pantry Staples
One of my favorite soups from childhood is classic tomato soup, and Campbell’s Tomato Soup was always the go-to. Since it isn’t gluten-free, I started making my own version at home using simple pantry ingredients I always have on hand. This super-easy gluten-free tomato soup is made with canned tomatoes, basic aromatics, and broth for a rich, comforting flavor without anything complicated. You don’t need any specialty products or a blender, and it comes together quickly on the stovetop. If tomato soup was a comfort food for you growing up, too, I’d love to hear how you like to serve it.
What I Learned While Testing
- Heat gently after adding milk. Whether you’re using dairy or dairy-free milk, keep the heat low once it’s added. Avoid boiling, as high heat can cause the soup to separate, scorch, or lose its smooth, creamy texture.
- Taste and season to your liking. Tomatoes can vary a lot in acidity depending on the brand and variety. Start with less salt and seasoning, then adjust at the end so the soup tastes balanced, not sharp.
- Double-check your broth is gluten-free. Some store-bought broths use wheat-based ingredients or flavorings, so always read the label to make sure it’s certified gluten-free.
- Brown sugar helps balance acidity and deepen flavor. I use a small amount to soften the sharp edge of the tomatoes and round out the overall taste. If your tomatoes are especially acidic, you can add an extra pinch, but start small and adjust after simmering.
Gluten-Free Tomato Soup
Ingredients
- 28 oz. tomato puree
- 28 oz. tomato sauce
- 6 oz. tomato paste
- 2 cups gluten-free broth (chicken or vegetable),
- 1 cup milk, dairy-free use unsweetened almond milk
- ⅓ cup all-purpose gluten-free flour, I like Pillsbury gluten-free
- 2 tsp salt
- ½ tsp garlic powder
- 3 tbsp onion powder
- 2 tbsp brown sugar
Instructions
- Pour the tomato puree, sauce, tomato paste, and chicken broth into a large pot. Stir together until fully combined and cook over medium heat.
- In a measuring cup or small bowl whisk together the milk and gluten-free flour until fully combined. Pour the milk mixture into the tomato mixture and stir together until fully combined.
- Add the salt, garlic powder, onion powder, and brown sugar to the soup and stir until combined. Cook over medium heat for 10-15 minutes, or until the soup thickens.
- Serve warm and enjoy!
Notes
- Can use fire-roasted tomatoes for smoky flavor.
- Add red pepper flakes for mild heat.
- Coconut milk or unsweetened almond milk works for dairy-free.
- Fresh basil can be added at the end.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Tomato Soup Step by Step
Gather all the ingredients together.
Combine the soup base: Pour one 28-oz can tomato purée (828 ml), one 28-oz can tomato sauce (828 ml), one 6-oz can tomato paste (177 ml), and 2 cups gluten-free chicken or vegetable broth (470 ml) into a large pot. Stir until fully combined, then place over medium heat.
Mix the milk and flour: In a measuring cup or small bowl, whisk together 1 cup milk (236 ml) and ⅓ cup all-purpose gluten-free flour (40g) until completely smooth with no lumps.
Thicken the soup: Slowly pour the milk and flour mixture into the tomato mixture, stirring constantly until fully incorporated and smooth.
Season the soup: Add 2 tsp salt, ½ tsp garlic powder, 3 tbsp onion powder (25g), and 2 tbsp brown sugar (26g) to the pot. Stir well to combine.
Simmer and reduce: Continue cooking the soup over medium heat for 10–15 minutes, stirring frequently, until the soup thickens and becomes smooth and creamy. Avoid boiling, especially after the milk is added. Serve warm and enjoy.
Serving Suggestions
I almost always serve this gluten-free tomato soup with a grilled cheese sandwich made on gluten-free bread for that classic, cozy pairing. It’s also great topped with crunchy gluten-free croutons and a sprinkle of fresh basil or parsley for a little texture and freshness. When I’m leaning fully into comfort food, I’ll pair it with gluten-free buttermilk biscuits or keto cornbread for an extra hearty, nostalgic meal that feels especially comforting.
Storage Instructions
Store leftover gluten-free tomato soup in an airtight container in the refrigerator for up to 5 days. For longer storage, let the soup cool completely, then transfer it to freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Warm gently on the stovetop or in the microwave, stirring occasionally, and avoid boiling to keep the soup smooth and creamy.
More Gluten-Free Soup Recipes
- Gluten-Free Cream of Mushroom Soup: This gluten-free cream of mushroom soup is rich, creamy, and full of savory mushroom flavor. It’s an easy homemade substitute for canned soup and works beautifully in casseroles or served on its own as a cozy bowl of comfort.
- Gluten-Free Cream of Chicken Soup: This homemade gluten-free cream of chicken soup is a creamy, flavorful substitute for canned versions. It’s easy to make in about 20 minutes and works perfectly as a comforting soup or a base for casseroles.
- Gluten-Free Potato Soup: A cozy, creamy soup made without flour, thickened naturally with starchy potatoes and topped with crispy bacon and cheddar for extra comfort on cold nights.
Our Gluten-Free Tomato Soup recipe was originally published 1/8/21. It was retested, reworked, and republished to be better than ever 8/12/26.
Trying gluten-free tomato soup. Diagnosed with lipedema recently and need to eat Keto or Mediterranean. Thank you!!! 😊
Onion powder was way too intense for us and I added more milk to thin the soup a bit. I went back twice to see if measurement was correct for onion powder.
Could I make this with oat milk instead of almond milk?
Yes the soup can be made with oat milk as well. Thanks for asking!
Very delicious recipe! Freezes well and works great for dipping sandwiches and using in a tortilla soup recipe. Thank you for your great GF recipes!
Thank you for this! My family has one of those weird old recipes that we love and everyone else thinks we are crazy. A pie made with a filling of ground beef and tomato soup. My mom is now gluten intolerant and the gf boxed soups are not even close. This is perfect and easy!!