Gluten-Free Roasted Tomato Soup
By the Gluten Free Recipes team ·
This deeply flavorful roasted tomato soup boasts a rich, savory depth from caramelized tomatoes and aromatic vegetables. Its velvety smooth texture is perfectly balanced by a hint of garlic and herbs, creating a comforting and satisfying bowl.
At a glance: This easy soups and stews recipe yields 4 servings in about 30 minutes (10 min prep, 20 min cook). It uses 10 ingredients — including ripe tomatoes, yellow onion, garlic — and walks through 5 steps. Updated . Browse more soups and stews recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Roasted Tomato Soup: When preparing this soups and stews recipe, ensure all packaged ingredients, especially the vegetable stock and any optional cream or milk, are certified gluten-free to prevent cross-contamination with gluten. Always use clean utensils and preparation surfaces 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. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Roasted Tomato Soup: This recipe is naturally gluten-free, relying on roasted vegetables and certified gluten-free stock for its base. It avoids any thickeners derived from gluten-containing grains.
Ingredients
- 2 lbs ripe tomatoes, halved or quartered
- 1 medium yellow onion, quartered
- 4 cloves garlic, unpeeled
- 2 tbsp olive oil
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 4 cups certified gluten-free vegetable stock
- 1/4 cup certified gluten-free heavy cream or full-fat coconut milk (optional, for richness)
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
Instructions
- 1
Preheat your oven to 400°F (200°C). On a large baking sheet, toss the halved or quartered ripe tomatoes, quartered yellow onion, and unpeeled garlic cloves with 2 tablespoons of olive oil, dried basil, and dried oregano. Ensure everything is lightly coated and spread in a single layer. Roast for 20-25 minutes, or until the tomatoes are softened and slightly caramelized, and the onion is tender and beginning to brown.
- 2
Once roasted, carefully remove the baking sheet from the oven. Squeeze the softened garlic cloves out of their skins and discard the skins. Transfer the roasted tomatoes, onion, and garlic to a large pot or Dutch oven.
- 3
Pour in 4 cups of certified gluten-free vegetable stock. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and let it simmer gently for about 10 minutes to allow the flavors to meld together.
- 4
Using an immersion blender, carefully purée the soup directly in the pot until it reaches your desired smooth consistency. Alternatively, transfer the soup in batches to a regular blender, being cautious as hot liquids expand, and blend until smooth, then return to the pot.
- 5
If using, stir in 1/4 cup of certified gluten-free heavy cream or full-fat coconut milk for added richness. Season the soup with 1 teaspoon of salt and 1/2 teaspoon of black pepper, or adjust to your personal taste. Heat through for another 2-3 minutes, ensuring it doesn't boil after adding cream.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Warm milk (not hot) is key for yeast-based recipes — aim for 105–115°F to activate yeast without killing it.
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
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