Gluten-Free Tomato Basil Soup
By the Gluten Free Recipes team ·
This vibrant gluten-free tomato basil soup bursts with the fresh, sweet flavor of ripe tomatoes and aromatic basil. Its smooth, comforting texture and bright, herbaceous notes make it a perfect light meal or starter.
At a glance: This easy lunch recipe yields 4 servings in about 15 minutes (5 min prep, 10 min cook). It uses 9 ingredients — including olive oil, onion, garlic — and walks through 5 steps. Updated . Browse more lunch recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Tomato Basil Soup: When preparing this lunch recipe, always ensure your vegetable broth and canned tomatoes are certified gluten-free. Be mindful of cross-contamination in your kitchen, especially if using shared utensils or cutting boards, to avoid contact with gluten In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Broth often contains yeast extract or barley derivatives; use only certified gluten-free broth.
Gluten-Free Notes for Gluten-Free Tomato Basil Soup: This recipe is naturally gluten-free, relying on whole ingredients and certified gluten-free broth to ensure it's safe for those avoiding gluten-containing grains.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 28 oz canned crushed tomatoes
- 4 cups vegetable broth
- 1/2 cup fresh basil leaves, chopped
- 1/4 cup heavy cream or coconut milk (for dairy-free)
- 1 tsp sugar (optional, to balance acidity)
- Salt and freshly ground black pepper, to taste
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the finely chopped onion and sauté for about 5-7 minutes, stirring occasionally, until softened and translucent. You should notice a sweet aroma developing.
- 2
Add the minced garlic to the pot and cook for another minute until fragrant, being careful not to burn it. Stir in the canned crushed tomatoes and the certified gluten-free vegetable broth. Bring the mixture to a gentle simmer.
- 3
Reduce the heat to low, cover the pot, and let the soup simmer for about 10 minutes to allow the flavors to meld. Stir occasionally to prevent sticking. The soup should be hot and fragrant.
- 4
Stir in the chopped fresh basil leaves and the heavy cream or coconut milk. If using, add the sugar to balance the acidity of the tomatoes. Season generously with salt and freshly ground black pepper to your liking.
- 5
Continue to heat the soup gently for another 2-3 minutes until warmed through, but do not boil after adding the cream. Taste and adjust seasonings as needed before serving this comforting gluten-free tomato basil soup hot.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Warm milk (not hot) is key for yeast-based recipes — aim for 105–115°F to activate yeast without killing it.
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
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