Imagine a velvety, rich tomato soup that not only satisfies your hunger but also caters to your gluten-free lifestyle. This isn't just another soup recipe – it's a culinary journey that transforms simple ingredients into a restaurant-worthy dish right in your own kitchen. Perfect for chilly evenings, health-conscious foodies, and anyone looking to elevate their comfort food game, this homemade gluten-free tomato soup will become your new go-to recipe that proves healthy eating can be absolutely delicious!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- Canned tomatoes
- Onion, chopped
- Garlic, minced
- Vegetable broth
- Olive oil
- Salt
- Pepper
- Fresh basil
- Gluten free pasta (optional)
Instructions
- Begin by gathering all your ingredients: canned tomatoes, chopped onion, minced garlic, vegetable broth, olive oil, salt, pepper, fresh basil, and gluten-free pasta if desired.
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the chopped onion and sauté for about 5 minutes, or until the onion is translucent and fragrant.
- Add the minced garlic to the pot and continue to sauté for an additional 1-2 minutes, being careful not to let it burn.
- Pour in the canned tomatoes along with their juice. Stir the mixture to combine the tomatoes with the sautéed onion and garlic.
- Add 2 cups of vegetable broth to the pot, stirring well. If you prefer a thinner soup, you can add more broth to reach your desired consistency.
- Season the soup with salt and pepper to taste. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for about 15 minutes, allowing the flavors to meld together.
- While the soup is simmering, if you are adding gluten-free pasta, cook it separately according to the package instructions until al dente. Drain and set aside.
- Once the soup has finished simmering, remove it from the heat. Use an immersion blender to puree the soup until smooth, or carefully transfer it to a blender in batches to blend. Be cautious with hot liquids.
- After blending, return the soup to the pot and reheat gently if needed. Adjust seasoning with additional salt and pepper if necessary.
- Just before serving, stir in a handful of fresh basil leaves, tearing them for added flavor. If using gluten-free pasta, add it to the soup now and stir to combine.
- Serve the homemade gluten-free tomato soup hot, garnished with additional fresh basil if desired. Enjoy your comforting bowl of Italian-inspired soup!
Tips
- Choose high-quality canned tomatoes for the best flavor – San Marzano tomatoes work wonderfully for an authentic taste.
- Take your time caramelizing the onions and garlic. This slow cooking process builds a deeper, more complex flavor base for your soup.
- If you don't have an immersion blender, carefully transfer the soup to a standard blender in small batches to avoid hot liquid splashing.
- For extra creaminess without dairy, consider adding a splash of coconut milk or blending in some cashews before serving.
- Fresh basil is key – add it at the very end to preserve its bright, aromatic flavor and vibrant green color.
- Make this soup ahead of time! It actually tastes even better the next day as the flavors continue to meld together.
- For added nutrition, consider roasting your tomatoes and vegetables before blending for a more intense, caramelized flavor profile.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
