Homemade Gluten Free Tomato Soup Recipe | Rich and Dairy Free Too
Make delicious gluten free tomato soup today in under 30 minutes. This gf tomato soup recipe is quick, easy, and incredibly healthy for lunch or dinner.
Servings: 8 cups soup
Equipment
- Large, heavy bottom saucepan
- Blender
Ingredients
- 1 medium yellow onion peeled
- 2 large carrots peeled
- 2 large roasting potatoes peeled
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic crushed whole and peeled (optional)
- 1 ½ teaspoons kosher salt
- ⅛ teaspoon freshly ground black pepper
- 2 tablespoons dried oregano
- 4 tablespoons tomato paste
- 2 cups vegetable or chicken stock
- 1 28- ounce can tomato puree (or whole peeled tomatoes)
- ¼ cup canned coconut cream at room temperature (optional)
Instructions
- On a standard-size box grater, grate the peeled onion, carrots, and potatoes. Set the vegetables aside.
- In a large, heavy-bottom saucepan, heat the olive oil over medium-low heat for about 1 minute or until it begins to ripple.
- Add the (optional) garlic cloves to the oil. Cook for about 1 minute, stirring frequently, until the garlic is browned and fragrant. Remove the garlic cloves and dispose of them.
- To the fragrant hot oil, add the grated onion, carrots, potatoes, salt, pepper, oregano, and tomato paste, and stir to combine.
- Cook the vegetables, stirring occasionally to prevent burning, until the vegetables are very soft, the onions are translucent, and everything is very fragrant (about 8 minutes).
- For the softest vegetables, reduce the heat to low, cover the pan and cook for another 2 minutes, undisturbed.
- Remove the saucepan from the heat, and transfer the cooked vegetables and oil to a blender (if it’s a small blender, transfer one half at a time) and allow to cool until no longer hot to the touch.
- Add as much of the stock as necessary to allow the vegetables to be blended fully. Puree the vegetables in the blender until very smooth.
- Return the pureed vegetables to the saucepan. If you are using whole, peeled canned tomatoes, blend them into a puree now.
- Add the tomato puree and the remaining stock to the saucepan, and stir to combine.
- Add the optional coconut cream and stir to combine fully.
- Heat the mixture, stirring frequently to prevent it from bubbling over, until warmed throughout. Serve immediately.
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