Gluten-Free Tomato Soup {Dairy-Free, Vegan Options}
An easy recipe for gluten-free tomato soup. This soup is made with only a few simple ingredients. The recipe also has a dairy-free and vegan option.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 28-ounce can tomato puree
- 1 28-unce can tomato sauce
- 1 6-ounce can tomato paste
- 2 cups gluten-free broth (chicken or vegetable) ()
- 1 cup milk (Dairy-free use unsweetened almond milk.)
- 1/3 cup all-purpose gluten-free flour (I like Pillsbury gluten-free.)
- 2 teaspoons salt
- 1/2 teaspoon garlic powder
- 3 tablespoons onion powder
- 2 tablespoons brown sugar
Instructions
- 1
Pour the tomato puree, sauce, tomato paste, and chicken broth into a large pot. Stir together until fully combined and cook over medium heat.
- 2
In a measuring cup or small bowl whisk together the milk and gluten-free flour until fully combined. Pour the milk mixture into the tomato mixture and stir together until fully combined.
- 3
Add the salt, garlic powder, onion powder, and brown sugar to the soup and stir until combined. Cook over medium heat for 10-15 minutes, or until the soup thickens.
- 4
Serve warm and enjoy!
- 5
Store leftovers in an airtight container in the refrigerator.
- 6
Reheat the soup in the microwave or on the stovetop.