Tomato Soup

Tomato Soup | The Gluten-Free Homemaker

It’s October. I know, I should be posting a pumpkin recipe. But this blog reflects my life, and I happen to have a bumper crop of tomatoes ripening this month. And maybe a few of you have a source of juicy fresh tomatoes too. Besides, the weather is perfect for a bowl of tomato soup.

See these beauties? I’ve been picking dozens. I’ve made tomato soup, spaghetti sauce, sautéed tomatoes with zucchini and onions, and anything else I can think to do with them. I’ve also given some to friends, family, and neighbors. And, as you see in the photos, I’ve also had a big crop of sweet grape tomatoes. Needless to say, we’ve been eating a lot of tomatoes.

Tomatoes | The Gluten-Free Homemaker

I also had enough leaves on my basil plant  for this recipe. I figured I might as well strip it clean because despite the warm weather, it could frost any time. I recommend using fresh, but you could try a smaller amount of dried basil (1 Tablespoon maybe).

The nice thing about this tomato soup is that it’s easy to make. So many recipes that use fresh tomatoes require you to peel and seed the tomatoes, but not this one. The whole tomato is used (except for any stem and core). It all gets blended up after it’s cooked.

Tomato Soup 2 | The Gluten-Free Homemaker

5.0 from 2 reviews
Tomato Soup
Author: 
Recipe type: Soup
 
Ingredients
  • 1 large yellow onion
  • 2 Tablespoons coconut oil (or oil of choice)
  • 3 large cloves garlic
  • ½ cup packed fresh basil leaves
  • 3 pounds tomatoes
  • 4 cups chicken broth (be sure it’s gluten free)
  • salt and pepper to taste
Instructions
  1. Chop the onion. Heat the coconut oil in a large pot and sauté the onion until soft.
  2. Chop the garlic and add it along with the basil to the pot. Cook 1 to 2 minutes until fragrant.
  3. Add the chicken broth.
  4. While the broth heats, chop the tomatoes. Add the tomatoes to the pot (with juice, seeds, and skin).
  5. Bring to a boil, reduce heat and simmer for 10 minutes.
  6. Add salt and pepper to taste.
  7. Puree the soup using a blender, food processor, or preferably an immersion blender.

 

Ingredients

  • 1 large yellow onion
  • 2 Tablespoons coconut oil (or oil of choice)
  • 3 large cloves garlic
  • 1/2 cup packed fresh basil leaves
  • 3 pounds tomatoes
  • 4 cups chicken broth (be sure it’s gluten free)
  • salt and pepper to taste

Instructions

Chop the onion. Heat the coconut oil in a large pot and sauté the onion until soft.

Chop the garlic and add it along with the basil to the pot. Cook 1 to 2 minutes until fragrant.

Add the chicken broth.

While the broth heats, chop the tomatoes. Add the tomatoes to the pot (with juice, seeds, and skin).

Bring to a boil, reduce heat and simmer for 10 minutes.

Add salt and pepper to taste.

Puree the soup using a blender, food processor, or preferably an immersion blender.



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Comments

  1. Shelley says

    I will be making this soon. It looks absolutely awesome and it’s something I’m craving. Thanks so very much for posting!!

  2. says

    This tomatoe soup recipe really looks good and I will definitely be making it !!!! It’s so hard to find a really good tomatoe soup recipe that’s gluten free too .

  3. HEATHER says

    This soup recipe is exactly what I have been looking for. How could I substitute canned/jarred diced tomatoes or whole tomatoes in the recipe and how many ounces would I need?

    • says

      I haven’t tried it with canned tomatoes. Since I only discard the stem and little bit of core, I would guess that 3 pounds of canned tomatoes would work.

    • says

      No, you’re not overlooking it. I’m never good at coming up with the number of servings because I feed three young men as well as my husband. Especially with soup, it depends on how much you are serving and whether it’s the main course or not. I didn’t measure the final quantity but with a quart of broth plus the tomatoes, it would feed at least 4.

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