Creamy Homemade Gluten-Free Tomato Soup (Dairy-Free Option)
This homemade 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.
- 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
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!
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. I would recommend ¾ cup soy milk for a nut-free option.
Storage & Freezing Instructions
Gluten-free tomato soup will keep in the fridge for about 5 days. If you will not be consuming all 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.
Nutrition Facts are an approximation.
Calories: 266.8kcal | Carbohydrates: 18.2g | Protein: 6.9g | Fat: 19.5g | Saturated Fat: 3.5g | Polyunsaturated Fat: 2.8g | Monounsaturated Fat: 12.2g | Sodium: 926mg | Potassium: 283mg | Fiber: 3.5g | Sugar: 8.5g | Vitamin A: 127IU | Vitamin C: 3.8mg | Calcium: 32.7mg | Iron: 2.2mg