Creamy Gluten Free and Dairy Free Tomato Soup

Creamy Gluten Free and Dairy Free Tomato Soup from Faithfully Gluten Free


As a child, my favourite soup was not one that my Mom had spent hours making, using herbs and vegetables that she had grown and harvested in her garden. Recipes passed down from her mother, who learned it from her mother. My favourite soup was the one that came from the red and white tin. Creamy tomato soup that perfectly paired with crisp salty crackers or a grilled cheese sandwich. Today, however, that red and white tin soup no longer loves me since wheat flour is the thickener used in that ready-in-5-minute soup. That doesn’t mean that I can’t enjoy a quick, delicious bowl of soup. Today’s version is a little more sophisticated, and a whole lot more healthy, than the soup that I had as a child. This Creamy Gluten Free and Dairy Free Tomato Soup is loaded with only the good things – like tomatoes, carrots, celery, onions – and none of the bad things – like wheat. This soup is also dairy free, getting it’s creaminess from the potato that is added to the mixture while it is cooking. If you do not require a dairy-free diet, feel free to add 1/3 cup heavy whipping cream (35% cream) after blending the soup, just don’t bring it back up to a boil once the cream has been added or it will curdle.

During the cool autumn months, and the cold winter months, warm soup is a welcome addition to any lunch kit. With the help of a stainless steel food jar, you can pack hot soup in the morning, and still have a nice hot meal at lunch time. These containers also work well for keeping reheated leftovers, like mashed potatoes with chicken, veggies and gravy (my favourite,) warm until lunch.

Creamy Gluten Free and Dairy Free Tomato Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
A really quick and creamy tomato soup that is free of both gluten and dairy. The potato helps to give it a creamy texture without the use of dairy. If dairy is not an issue with you, feel free to add 1/3 cup heavy whipping cream after blending for an even creamier soup.
  • 1 tablespoons canola oil (or oil of choice)
  • 1/2 cup diced onion
  • 1 stick celery, chopped
  • 1 medium carrot, chopped
  • 1 clove garlic, chopped
  • 1 28 fl. oz (796 ml) tin diced tomatoes, no salt added
  • 1 medium potato, peeled and diced
  • 1 1/2 cups gluten-free vegetable stock (chicken stock can be substituted)
  • 1 1/2 - 2 teaspoons salt (less if your diced tomatoes contain salt)
  • 1 teaspoon dry parsley (or 1 tablespoon fresh)
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon ground black pepper
  1. In a large pot over medium heat, saute the onion, celery, carrot, and garlic in the oil until tender, about 10 minutes.
  2. Add the remaining ingredients and bring to a boil. Reduce heat and simmer until vegetables are tender, about 20 minutes.
  3. Use an immersion blender to puree the mixture until smooth, or ladle a small amount into a blender and blend until smooth. If you are using a blender or food processor, only work with small amounts of soup at a time. Too much hot liquid in your blender may cause the top to blow off while blending. That's a horrible mess to clean up.
  4. Serve with gluten-free croutons, or gluten-free grilled cheese sticks. Enjoy!


Other gluten-free soups that would pack perfectly for lunch:

Baked Potato Soup

Russian Mushroom and Potato Soup

Slowcooker Chicken Taco Soup

Mexican Chicken Corn Chowder


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  1. GwenH says

    I’m going to try making this, I have lots of tomatoes in my cold room that I canned last year and I have lots in my garden that will be getting canned this fall when they’re ripe.
    Cream of mushroom was my favorite soup, and like you I can no longer eat it, and the new GF soups that that company with the red and white label puts out are not very good at all, at least the ones I have tried anyway.

    Thank-you for all your recipes Jeanine, they are very much appreciated.

    • says

      Out with the old, in the with the new when it comes to canning. :) I’ve heard a lot of comments about the cream of mushroom soup – I’ll have to see what I can do. Enjoy the soup, Gwen!

  2. Elsie Hodges says

    Jeanine, this is amazing! When I saw the recipe I knew I had to make it for lunch today. I didn’t have unseasoned tomatoes so I used a can with Italian spices. It gives it a spicier punch than regular tomato soup but the consistency, the appearance and the taste are so much like the stuff out of the red and white can.(except for the spices of course). This definitely rates a 5..I wonder if it will work for recipes that call for the soup out of the can. We devoured half of it for lunch so we have another round left which I am going to freeze and see how it holds up to that.

    Now can you make a gluten free, dairy free copy of the cream of mushroom soup in the red and white can? With your genius it should be a piece of cake.


    • says

      Thank you so much for the fantastic comment, Elsie! Glad to hear it was enjoyed by you two. The italian spiced tomatoes would be great with this too, I agree. I just used what I had on hand.
      Lots of hits by everyone for the cream of mushroom soup – I guess I’d better do some playing with that yet too. 😉

  3. Kristin says

    I found this recipe on Pinterest and just made it for dinner tonight and have to say, THIS IS THE BEST TOMATO SOUP EVER! Thank you so much for sharing it on your blog. I’m thrilled to have found not only this recipe but your entire site!


  4. Jill Brock says

    This sounds wonderful. I have missed tomato soup. I’m going to make this on Sunday. I have a bag full of gluten-free croutons I made a few days ago. I’m getting hungry just thinking about it!

  5. Tina says

    I was really craving tomato soup so I splurged and paid $6.99 for a carton of gluten free soup at the grocery store. I was so bummed after tasting it. It was not good and so expensive. I tried your recipe tonight and it was AWESOME! Totally filling too. Thanks so much! I did add a little soy milk to give it a hint of nutty flavor and creaminess. The soy milk also seemed to cut out the tin flavor from the canned tomatoes as well. Dying to try this recipe out using the tomatoes from my garden when they are ripe. Thanks for not letting Celiac disease prevent my from a cherishing some good ole comfort food.

  6. Martha says

    Hi! The flavor of this soup I LOVE. It was really yummy. I think I might have done something wrong with the texture though. Mine did not come out smooth. I ended up letting it cook about 10 more minutes than the recipe said because my potatoes did not seem really soft so I added more broth when I saw it was pureeing very lumpy. It was still very good but just more lumpy than smooth. Any ideas what I did?

  7. Ginger says

    I made this soup tonight and it was amazing! It took longer to prep and cook but every time I cook it takes me longer, so it may have been me. :-) The really special thing about this soup is that it’s basically a vegetable soup with more tomatoes – super healthy and just in time for fall weather here in Portland, Oregon! YUM!

  8. Carrie says

    I made this soup tonight for dinner and was not disappointed. Very easy to prepare and quick. Perfect for a fall/winter evening. I really loved that I could make a creamy soup without dairy and the fat that comes with it. Plus I got to use my new immersion blender for the first time! I’ll definitely be making this again. Love the website and can’t wait to try a few more recipes.

  9. Lesley says

    Yay for dairy free AND gluten free recipes!! The soup was excellent and easy to prepare. Looking forward to trying more of your recipes.


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