Gluten-Free Sun-Dried Tomato Soup
By the Gluten Free Recipes team ·
This vibrant gluten-free sun-dried tomato soup bursts with rich, savory flavors and a wonderfully smooth texture. Tender vegetables and your choice of protein create a hearty and satisfying meal, perfect for a comforting lunch or light dinner.
At a glance: This easy soups and stews recipe yields 4 servings in about 45 minutes (15 min prep, 30 min cook). It uses 9 ingredients — including certified gluten-free chicken or vegetable stock, cooked protein, diced vegetables — 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 Sun-Dried Tomato Soup: When preparing this soups and stews recipe, commercial broths and stocks are high risk — many contain yeast extract (often barley-derived), wheat starch, or caramel colour from wheat. Use certified GF stock (Pacific Foods Organic GF, Swanson Natural Goodness) or make your own. 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 Sun-Dried Tomato Soup: This recipe is naturally gluten-free by utilizing certified gluten-free stock and a cornstarch-based thickener. It avoids all gluten-containing grains.
Ingredients
- 6 cups certified gluten-free chicken or vegetable stock
- 1 cup cooked protein (shredded chicken, cooked beef, lentils, or beans)
- 2 cups diced vegetables (e.g., onion, carrots, celery, potatoes)
- 2 cloves garlic, minced
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
- 2 tbsp olive oil
- 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening)
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it. Then, add the diced onion and cook until softened and translucent, approximately 5-7 minutes.
- 2
Stir in the chopped sun-dried tomatoes and cook for another 2-3 minutes, allowing their rich flavor to release into the oil. If you are using cooked protein like shredded chicken or beef, add it now and stir to combine with the aromatics.
- 3
Add the diced vegetables (carrots, celery, potatoes) to the pot and sauté for about 5 minutes, stirring occasionally, until they begin to soften slightly. This step helps to build a deeper flavor base for the soup.
- 4
Pour in the certified gluten-free chicken or vegetable stock and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for at least 20-25 minutes, or until the vegetables are tender and the flavors have melded beautifully.
- 5
If you prefer a thicker soup, slowly whisk the cornstarch slurry into the simmering soup. Continue to cook for an additional 5 minutes, stirring constantly, until the soup has thickened to your desired consistency. Season generously with salt and black pepper to taste before serving.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Grate carrots fresh on the large holes of a box grater for the best moisture and texture in baked goods.
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
Learn More
Celiac-safe recipe development and testing since 2026
Our team develops and tests every recipe to be 100% gluten-free, verifying ingredients, techniques, and cross-contamination risks. We focus on making gluten-free cooking as delicious and accessible as possible. Learn more about us.
