Gluten-free Tomato Soup
Nothing reminds me more of the comforts of my childhood than a warm bowl of homemade creamy tomato basil soup.
Ingredients
- 2 Tablespoons Avocado Oil or Olive Oil
- 2 Pounds Fresh Ripe Tomatoes
- 28 Ounces Whole Peeled Tomatoes canned
- 1 Small Onion chopped
- 4 Cloves Garlic
- 4 Cups Chicken Stock or vegetable broth
- 1 Cup Milk or Heavy Cream
- 4 Ounces Cream Cheese softened
- ¼ Cup Fresh Basil or 2 ½ teaspoon dried
- 2 Teaspoons Salt + Additional to taste depending on tomatoes as they can be bland.
- 1 Teaspoon Pepper
Instructions
- Preheat the oven to 400 degrees.
- Toss the fresh tomatoes, onions, and garlic with the avocado oil and place it on a baking sheet.2 Pounds Fresh Ripe Tomatoes, 1 Small Onion, 4 Cloves Garlic, 2 Tablespoons Avocado Oil
- Roast the vegetables for about 30 to 40 minutes until they have softened, and the garlic is fragrant.
- Place the roasted vegetables, some of the stock, the canned tomatoes, and fresh basil into a blender.28 Ounces Whole Peeled Tomatoes, 4 Cups Chicken Stock, ¼ Cup Fresh Basil
- Puree the ingredients until they are smooth.
- Add the puree, remaining stock, and spices to a pot and bring it to a simmer.
- Once the tomato soup is simmering, add the cream and cream cheese and let it simmer until the cream cheese has softened and melted into the soup.1 Cup Milk or Heavy Cream, 4 Ounces Cream Cheese
- Adjust salt and pepper to taste.2 Teaspoons Salt, 1 Teaspoon Pepper
- Serve warm alongside your favorite dipping food and enjoy!
Notes
Dairy-free and vegan soup
- If you want to make this a dairy-free tomato soup, you have a few options. You can either leave them out or substitute the cream and cream cheese for dairy-free alternatives. I find that coconut cream works great in this soup. I've also tried Kite Hill's cream cheese in this tomato soup, and it was delicious.
- For a vegan tomato basil soup, substitute the dairy for dairy-free alternatives and switch the chicken stock for vegetable stock.
- Prep your tomatoes. - I like to core the fresh tomatoes before roasting them. I find when the cores are left, they can leave hard pieces in the final soup that I don't like.
- Peeling fresh tomatoes. - This is a personal preference. If you want a smoother soup, I would suggest peeling them after they are roasted. If you like a little more texture, feel free to leave them on when you add them to the rest of the soup.
- Roasted garlic. - I like to roast fresh garlic with tomatoes and onions. Roasting garlic can cause the outer part of the clove to become hard. I find this is reduced when you roast a whole head of garlic instead of individual cloves. To use the roasted garlic, just squeeze the soft centers out of the cloves into the soup. You can save any leftover roasted garlic for later
Nutrition
Calories: 186kcalCarbohydrates: 16gProtein: 7gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 22mgSodium: 957mgPotassium: 670mgFiber: 3gSugar: 10gVitamin A: 1345IUVitamin C: 26mgCalcium: 104mgIron: 2mg
Tried this recipe?Let us know how it was!