Monthly Archives: April, 2016

Gluten Free Tomato Soup

Gluten-free Tomato Soup

Tomato soups are known all over the world. Most soups take a really long time to make from scratch. This is a very simple recipe that will not take long at all, plus it is gluten-free. It is a very creamy, tasty, and rich soup that will serve great with salads. This soup has a very high nutritional value as it contains lycopene. It is a very comforting soup that may be served any time of the year. This soup is made from fresh ripe tomatoes. 3 cans of diced tomatoes, drained may be substituted for the fresh ripe tomatoes if they are not available. That is what makes this soup naturally delicious. This soup has a very deep red color and is very inviting.

Leftovers from this soup make a great meal also, because the seasonings really sink in overnight. It may be frozen and used for serving another time. This soup is excellent for serving as a main dish or a side dish. It is something that the whole family will love. This recipe calls for almond milk and it makes the soup really flavorful. Adds a bit of nutty flavor. The sugar gives a little sweetness to the soup. For a more bitter tasting soup just hold the sugar. This tomato soup is a really good choice for those who are on gluten-free diets.


3 tablespoons of olive oil

1 large onion, chopped

2 carrots, chopped

3 garlic cloves, minced

6 large tomatoes, diced

1 tablespoon of tomato paste

2 teaspoons of sugar

1 tablespoon of dried parsley

2 cups of gluten-free chicken broth

1 tablespoon of salt

1 tablespoon of black pepper

1/2 cup of almond milk


1. In a large pot, saute the onions and carrots in the olive oil over medium heat. Cook for 5 minutes.

2. Add the garlic, tomatoes, sugar, tomato paste, parsley, chicken broth, salt, and pepper and stir to mix the ingredients until well combined.

3. Bring to a boil and simmer uncovered for 40 minutes.

4. For a chunky soup do not blend. For a smooth soup, place the soup in a blender and blend for 2 minutes.

5. Pour the soup back into the pot and add the almond milk. Stir and heat until the soup is heated well. For a creamier soup add 1/2 cup of heavy cream/

6. Serve hot or warm and enjoy!

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