This Creamy Gluten Free and Dairy Free Tomato Soup is the perfect comfort food for those nights you need a quick meal. Some gluten free crackers or grilled cheese, and you’re set!
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.
By omitting the sugar, and using a Whole 30 compliant vegetable stock, this soup can be enjoyed by those doing the Whole 30.
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. To keep things dairy free, we really like using cashew or coconut milk to add extra creaminess.
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.
- 1 tablespoon (15 ml) oil
- 1/2 cup (125 ml) 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 (375 ml) gluten-free vegetable stock (chicken stock can be substituted)
- 1 1/2 - 2 teaspoons (7.5-10 ml) salt (less if your diced tomatoes contain salt)
- 1 teaspoon (5 ml) dried parsley, or 1 tablespoon (15 ml) fresh
- 1 teaspoon (5 ml) granulated sugar (omit for Whole 30)
- 1/2 teaspoon (2.5 ml) ground black pepper
- In a large pot over medium heat, saute the onion, celery, carrot, and garlic in the oil until tender, about 10 minutes.
- Add the remaining ingredients and bring to a boil. Reduce heat and simmer until vegetables are tender, about 20 minutes.
- 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.
- Serve with gluten-free croutons, or gluten-free grilled cheese sticks. Enjoy!
If you like this Creamy Gluten Free and Dairy Free Tomato Soup, you may also like:
- Baked Potato Soup
- Russian Mushroom and Potato Soup
- Slowcooker Chicken Taco Soup
- Mexican Chicken Corn Chowder
Images were updated February 2018.
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Cindy @Hun... What's for Dinner? says
I am going to try this one next week! Great recipe Jeanine and sorry the red & white tins are now evil, LOL.
Jeanine Friesen says
Ha, not evil – well, yeah, they are. 😉 Hope your family enjoys it, Cindy!
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.
Jeanine Friesen 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!
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.
Elsie
Jeanine Friesen 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. 😉
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!
🙂
Jeanine Friesen says
Yeah!! Welcome here, Kristin! That just makes me smile, so glad that you liked the soup!
Rita says
Just made this! It hits the spot on cooler days. Hearty but not heavy. Very delicious.
Jeanine Friesen says
Thanks, Rita! We love tomato soup on those chilly days too. I really need to expand my soup repertoire though, we’re in for a lot of chilly days yet! 🙂
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!
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.
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?
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!
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.
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.
Eryan says
Made this for friends but substitued cauliflower for the potato and left out the sugar, everyone enjoyed it….
Getty says
Hi Jeanine,
Great recipe, thanks! I hope you don’t mind but I added a link to my collection of tomato recipes from fellow Canadian food bloggers. A photo and link with full credit are here http://www.gettystewart.com/tomato-recipe-collection/. If you have any questions or concerns, please let me know.
All the best!
Getty
Ms. O says
I made this on Friday for a dinner party with tomatoes from our garden. It was amazing. I made a double batch so I’d have leftovers. We at the leftovers last night with baked grilled cheese. This is now my go-to tomato soup.
Christina Fecht says
I landed on this recipe,I am allergic to cows milk and do have some gluten issues. Love it because everyone in our family can eat this!
Tiffany says
What does the potato do in this recipe and if it has a purpose, is there possibly a substitute, as I’ve recently learned I cannot have “regular” potatoes 🥔
~thank you in advance (:
Terra says
Hey there,
I am absolutely thrilled to find a tomato soup recipe that comes so highly rated! I only have one problem, my son can’t eat potato… If I omit, will this make a big difference? Is there a replacement that you suggest?
Sincerely appreciate any responses and will be visiting here again! <3
Terra
Lesley says
Terra, I have the same issue. Did you try this without the potato? Can he have sweet potato? Wondering how that would affect the texture.
Katrina Gaunt says
I really enjoyed making this, I suffer with a Lactose Intolerance and used Lactose Free cream by Arla and it made it 100 times better with the 75ml cream as I love creamy products. HOWEVER even without the cream it was still super creamy, my partner was shocked that cream wasn’t originally used the first time it was made. In Love with the recipe, thank you for sharing this.
Kristy says
I make this soup ALOT!!! It is delicious and you don’t miss the cream of typical cream soups. The only thing I add is cajun seasoning…we like it spicy! I have also used beef broth if it’s all I have.