This gluten-free tomato soup is the ultimate cozy comfort dish. Easily made dairy-free with a simple cashew cream, it's thick, creamy, and full of flavour.
This Creamy Homemade Gluten-Free Tomato Soup is perfect for a cozy day. Made from real tomatoes, fresh basil, and an optional dairy-free cashew cream, this soup is going to be your new winter comfort meal.
Remember as a kid when you would make the classic red-can tomato soup from Campbell's? Those were the days. Since Campbell's tomato soup is not actually gluten-free, we have to take tomato soup into our own hands now! It's okay—it tastes better now too. 😉
Enjoy a thick and creamy bowl of tomato soup with some gluten-free focaccia bread or a gluten-free cheese scone. Topped with parsley, cashew cream, gluten-free bread—you name it! The options for customizations are limitless with this classic tomato soup recipe.
With just 15 minutes of hands-on time and the occasional stir, you can have delicious gluten-free tomato soup, perfect for a cool day. Want to learn how you can make it? Keep on reading!
Looking for more gluten-free meals? Check these out:
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Why You'll Love This Recipe
- Healthy and homemade. When you make soup yourself, you know exactly what is in it and can be confident that it's good for you.
- Allergy-friendly. This tomato soup is gluten-free and easily dairy-free with a nut-free option. It can also be vegan!
- Set it and (almost) forget it. This soup simmers for about 2 hours, so besides the occasional stir, you don't have to be hands-on for too long.
Ingredients Needed
Here is everything you'll need to make this healthy homemade tomato soup:
- Raw, unsalted cashews: If you can tolerate dairy, substitute with heavy cream! The cashews act as a dairy-free "cream" in the soup. They help to thicken and add richness to the tomatoes. Note that while you can substitute a can of coconut milk for a nut-free "cream", it will lend a very sweet and coconut-y taste to the soup and I don't necessarily recommend it. Use soy milk for a dairy-free, nut-free alternative.
- Olive oil
- White onion: Or a yellow/cooking onion.
- Garlic: Fresh is best but pre-minced is fine.
- Tomato paste: Adds depth to the tomato flavour.
- Salt: Tomatoes need a good amount of salt, so don't shy away!
- Dried basil
- Chili flakes: Optional but recommended for some heat.
- Dried oregano
- Black pepper
- Vegetable broth: Gives flavour and thins the soup. Ensure it is gluten-free.
- Passata or puréed tomatoes: I prefer the tomatoes in a glass jar. I find they have less of a "tin" taste than canned tomatoes, but that taste will cook out so use what you have!
- Fresh basil: Gives beautiful flavour when blended in at the end.
- To garnish: Parsley, pesto, parmesan cheese, oil, chili flakes, cashew cream, or bread.
Step-by-Step Instructions
Be sure to read the recipe card below for the full ingredient list and instructions.
(1) Begin by boiling about 1½ cups of water. Place cashews in a heat-proof bowl and cover with boiling water. Set aside and allow to soak while the soup is prepared. If using heavy cream, move to step 2.
(2) Place a heavy-bottom sauce pot on the stove with medium heat. Warm the olive oil for a few minutes then add the diced onion. Sauté the onion for about 5 minutes, stirring occasionally.
(3) Then add the garlic, tomato paste, and spices to the pot. Cook for an additional 2-3 minutes.
(4) Deglaze the pot with the vegetable broth and add the tomatoes. Fill the tomato jar or can halfway with water (about 300ml), swirl around to catch any remaining tomato, and pour the water into the pot. Stir to scrape the bits off the bottom of the pot. Bring to a boil.
(5) & (6) Once the soup is boiling, turn the heat to low and cover with a lid. Simmer for 90 minutes with the lid on, then 30 minutes with the lid off, stirring every 10 minutes to prevent burning.
(7) Once done simmering, transfer the soup to a high-power blender. Drain and rinse the cashews and place them in the blender with ½ cup of fresh water. If not using cashews, pour in the heavy cream here. Add the fresh basil to the blender as well. Blend for 2-3 minutes until smooth and creamy, then return to the pot.
CAUTION: Blending hot soup can be dangerous. Be sure to remove the centre cap of the blender lid to allow steam to escape, then cover it with a tea towel. Only fill the blender halfway to allow steam to escape. You may have to do the blending in batches. Alternatively, you can use an immersion blender right in the pot if you have one.
(8) Place the blended soup back on low heat and let simmer for a few more minutes. The soup should be slightly thick, but if you prefer a thinner soup, feel free to add a bit more vegetable broth.
Serve warm and garnish with parsley, pesto or parmesan cheese, chili oil, cashew cream, or a nice slice of gluten-free bread. Enjoy!
What to Serve With Tomato Soup
There are many ways to enjoy this homemade tomato soup recipe. Here are some suggestions:
- Eat alongside a grilled cheese sandwich (dairy-free if preferred)!
- Dip some gluten-free focaccia bread in the soup.
- Eat with a savoury gluten-free cheese scone.
- Enjoy as is!
Storage & Freezing Instructions
Storage Instructions: Gluten-free tomato soup will keep in the fridge for about 5 days. Reheat on the stove over medium-low heat, stirring often, or in the microwave covered with a paper towel.
Freezing Instructions: If you will not be consuming all of the soup, place portions of cold soup in airtight containers and freeze for up to 3 months. Be sure to leave room in the container for the soup to expand. To thaw the soup, place the container in the fridge overnight, or let it sit in a warm water bath until thawed. Heat in the microwave or on the stove and serve.
Substitutions & Customizations
While this gluten-free and easily dairy-free tomato soup recipe is crafted with optimal flavour pairings, there are a few areas in which you have the ability to make it your own! Here are some suggestions:
- Nut-free. If you cannot use cashews to make the soup nice and creamy, I recommend using ¾ cup soy milk instead. You could use a can of coconut milk, but it will lend a very sweet and coconut-y taste to the soup that I don't necessarily recommend.
- Dairy. If you can tolerate it, use heavy cream in place of the blended cashews. Use about ¾ cup and add more if desired.
- Spice it up. Add some cayenne and a pinch of red pepper flakes for some heat.
- Add flavour. Increase the amount of fresh basil to make this a tomato-basil soup! Add other fresh herbs such as thyme and rosemary to change the flavour up.
Expert Tips
- Don't forget to let the cashews soak. This will make them super soft and easy to blend, resulting in the creamiest soup possible.
- Be patient while the soup simmers. Tomatoes take a lot of time to develop flavour and sweetness, and I've found this soup to taste the best with 2 hours of simmering. It'll be worth the wait, I promise!
- BE CAREFUL BLENDING! Blending hot liquids can be dangerous. Be sure to remove the centre cap of the blender lid to allow steam to escape, then cover it with a tea towel. Only fill the blender halfway to allow steam to escape. You may have to do the blending in batches. Alternatively, you can use an immersion blender right in the pot if you have one.
- Top it up! I love to eat soup with other flavours. Jazz it up with toppings like parsley, pesto or parmesan cheese, chili oil, cashew cream, or a nice slice of gluten-free bread.
Frequently Asked Questions
No, based on their ingredients online, Campbell's condensed tomato soup contains wheat flour.
While you could substitute a can of coconut milk for the cashew cream in this recipe, it will lend a sweetness and strong coconut taste to the soup that may not be pleasant. When I tried it, I much preferred the taste of the cashew version. For a nut-free version, I would recommend adding about ¾ cup of soy milk or heavy cream if you can tolerate dairy.
Many brands at the store are not gluten-free, due to questionable sources of ingredients like yeast extract. Ensure that the package is certified gluten-free. I like Imagine Soup low sodium vegetable broth.
You can! You'll just have to change a few things: Make sure you use puréed tomatoes that are smooth. Instead of using cashews as a "cream", try using ¾ cup of heavy cream, cashew milk, or soy milk. Rip the basil leaves small and there you go!
You've made a delicious gluten-free appetizer, meal, side dish—you name it! This homemade tomato soup recipe is perfect for the cooler months when you're looking for a cozy meal at home. Great to share with family and friends and easily made dairy-free.
Have you made this homemade gluten-free tomato soup? I'd very much appreciate it if you leave a 5-star rating below and tag me on instagram @livglutenfree!
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Recipe
Creamy Homemade Gluten-Free Tomato Soup (Dairy-Free Option)
Equipment
- Large sauce pot
- High powered or immersion blender
Ingredients
- ¾ cup raw, unsalted cashews Use ¾ cup heavy cream if you are not dairy-free. See note below for a nut-free option.
- 2 tablespoon olive oil
- ½ white onion, diced
- 2 cloves garlic, minced
- 2 tablespoon tomato paste
- 1 teaspoon salt
- ½ teaspoon dried basil
- ½ teaspoon chili flakes optional
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- 1½ cups vegetable broth ensure it is gluten-free
- 1 jar passata or puréed tomatoes (650ml)
- 5-10 fresh basil leaves
- parsley, pesto, parmesan cheese, oil, chili flakes, cashew cream, or bread to garnish
Instructions
- Begin by boiling about 1½ cups of water. Place cashews in a heat-proof bowl and cover with boiling water. Set aside and allow to soak while the soup is prepared. Move on to step 2 if not using cashew cream.
- Place a heavy-bottom sauce pot on the stove with medium heat. Warm the olive oil for a few minutes then add the diced onion. Sauté the onion for about 5 minutes, stirring occasionally. Then add the garlic, tomato paste, and spices to the pot. Cook for an additional 2-3 minutes.
- Deglaze the pot with the vegetable broth and add the tomatoes. Fill the tomato jar or can halfway with water (about 300ml), swirl around to catch any remaining tomato, and pour the water into the pot. Stir to scrape the bits off the bottom of the pot. Bring to a boil.
- Once the soup is boiling, turn the heat to low and cover with a lid. Simmer for 90 minutes with the lid on, then 30 minutes with the lid off, stirring every 10 minutes to prevent burning.
- Once done simmering, transfer the soup to a high-power blender. Drain and rinse the cashews and place them in the blender with ½ cup of fresh water. Pour in the heavy cream here if using dairy instead. Add the fresh basil to the blender as well. Blend for 2-3 minutes until smooth and creamy, then return to the pot. CAUTION: Blending hot soup can be dangerous. Be sure to remove the centre cap of the blender lid to allow steam to escape, then cover it with a tea towel. Only fill the blender halfway to allow steam to escape. You may have to do the blending in batches. Alternatively, you can use an immersion blender right in the pot if you have one.
- Place the blended soup back on low heat and let simmer for a few more minutes. The soup should be slightly thick, but if you prefer a thinner soup, feel free to add a bit more vegetable broth. Serve warm and garnish with parsley, pesto, parmesan cheese, chili oil, cashew cream, or a nice slice of gluten-free bread. Enjoy!
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