Gluten-Free Tomato Soup
Published
An easy recipe for gluten-free tomato soup. This gluten-free soup is made with only a few simple ingredients. The recipe also has a dairy-free and vegan option.
Gluten-Free Tomato Soup
My gluten-free tomato soup recipe is so easy to make and tastes just like Campbell’s Tomato Soup. It takes only a few simple ingredients and in 20 minutes you can be enjoying homemade gluten-free tomato soup!
One of my favorite soups from childhood is Campbell’s Tomato Soup. Unfortunately, Campbell’s Tomato Soup is not gluten-free. So I make my own super-easy tomato soup. No crazy ingredients and you don’t need a blender either.
You can see just how easy it is to make homemade gluten-free tomato soup in the recipe video.
How To Make Gluten-Free Tomato Soup
- Pour the tomato puree, sauce, tomato paste, and chicken broth into a large pot. Stir together until fully combined and cook over medium heat. (photo 1 & 2)
- 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. (photo 3)
- 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. (photo 4)
- Serve warm and enjoy! (photo 5)
- Store leftovers in an airtight container in the refrigerator.
- Reheat the soup in the microwave or on the stovetop.
Can You Freeze Tomato Soup?
Tomato soup can be easily frozen. Allow the soup to completely cool at room temperature or in the refrigerator. Place in a freezer-safe container, and store it in the freezer for up to six months.
Thaw the soup overnight in the refrigerator and then reheat. When reheating, make sure to stir the soup to combine any milk that may have separated in the freezing.
If you are batch cooking, you can make the soup and skip the milk mixture. You can add the milk mixture when you are reheating the soup.
Is Broth Gluten-Free?
Most store-bought brands of broth, stock, bone broth, bouillon cubes, or powdered broth base are not gluten-free. Make sure to check the label!
What To Serve With Tomato Soup
The most popular thing to eat with tomato soup is grilled cheese! But my family loves it when I make my Gluten-Free Buttermilk Biscuits or Gluten-Free Sweet Cornbred with the soup. It’s so quick and easy to bake biscuits or cornbread to go with the soup.
You can also sprinkle gluten-free croutons on top of the soup to add texture to it.
Dairy-Free And Vegan Cooking
This gluten-free tomato soup recipe was made with unsweetened almond milk. Most of my family are also dairy-free (including me), so I always try and have my recipe be dairy-free or have a dairy-free option also.
For the vegan option, I used unsweetened almond milk and gluten-free vegetable broth.
Some of my favorite dairy-free alternatives that I like to bake and cook with are unsweetened almond or coconut milk. I also like baking and cooking with Smart Balance butter, olive oil, or coconut oil.
Easy Gluten-Free Tomato Soup
Making homemade gluten-free tomato soup is super easy! If you enjoyed Campbell’s Tomato Soup, you are going to love my gluten-free copycat recipe.
More Gluten-Free Soup Recipes To Try!
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Gluten-Free Tomato Soup {Dairy-Free, Vegan Options}
Ingredients
- 1 28-ounce can tomato puree
- 1 28-unce can tomato sauce
- 1 6-ounce can tomato paste
- 2 cups gluten-free broth (chicken or vegetable),
- 1 cup milk, Dairy-free use unsweetened almond milk.
- 1/3 cup all-purpose gluten-free flour, I like Pillsbury gluten-free.
- 2 teaspoons salt
- 1/2 teaspoon garlic powder
- 3 tablespoons onion powder
- 2 tablespoons 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!
- Store leftovers in an airtight container in the refrigerator.
- Reheat the soup in the microwave or on the stovetop.
Notes
- The soup can be frozen. Allow the soup to completely cool at room temperature or in the refrigerator. Place in a freezer-safe container, and store it in the freezer for up to six months.
- Thaw the soup overnight in the refrigerator and then reheat. When reheating, make sure to stir the soup to combine any milk that may have separated in the freezing.
- If you are batch cooking, you can make the soup and skip the milk mixture. You can add the milk mixture when you are reheating the soup.
- Mama says, "check all of your labels!"
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!!