This easy homemade Gluten Free Tomato Soup is loaded with flavor and easy to make. Perfect for dinner or lunch or anything in between! Perfect meal for a chilly day.
I love tomato soup. It is my favorite comfort food in the chilly months. It’s perfect with a good grilled cheese, or just by itself.
So of course, I had to make it at home and work to make it my son’s favorite also. Because a good soup is always a good idea.
What you need for this Gluten Free Tomato Soup
- Fresh Roma tomatoes: This is our main ingredient that we will roast to add to the flavor of this soup.
- Yellow onion and garlic cloves: More flavor!
- Olive oil
- Tomato paste
- Basil leaves:a must have for this soup
- Salt and Black pepper, to taste
Step by Step:How to Make This Soup
This soup is so easy to make!
1.Preheat the oven to 400 degrees Fahrenheit.
Cut the tomatoes in half lengthwise and remove the stems.
Next, peel the onion and cut it into quarters.
Peel the garlic cloves then take a baking sheet and arrange the tomatoes, onions, and garlic on it.
Drizzle olive oil over the vegetables, then season with salt and pepper. Mix everything together until well combined.
Place the baking sheet in the preheated oven and bake for 40 minutes. Afterward, remove it from the oven and let it cool for 10 minutes.
Transfer everything from the baking sheet, including the accumulated juices, to a blender.
Add the tomato paste to the blender and blend until the mixture becomes smooth.
Stack the basil leaves on top of each other and slice them into thin strips.
Divide the soup evenly into four bowls and garnish each portion with the basil strips and ENJOY!
More Gluten Free Soups to Try
Homemade Gluten Free Tomato Soup
Ingredients
- 3 lbs. Roma tomatoes
- 1 yellow onion
- 4-5 garlic cloves
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 8-10 basil leaves
- Salt to taste
- Black pepper to taste
Instructions
- – Preheat the oven to 400 degrees Fahrenheit.
- – Cut the tomatoes in half lengthwise and remove the stems.
- – Peel the onion and cut it into quarters.
- Peel the garlic cloves.
- Take a baking sheet and arrange the tomatoes, onions, and garlic on it.
- Drizzle olive oil over the vegetables.
- Season with salt and pepper, then mix everything together until well combined.
- Place the baking sheet in the preheated oven and bake for 40 minutes. Afterward, remove it from the oven and let it cool for 10 minutes.
- Transfer everything from the baking sheet, including the accumulated juices, to a blender.
- Add the tomato paste to the blender and blend until the mixture becomes smooth.
- Stack the basil leaves on top of each other and slice them into thin strips.
- Divide the soup evenly into four bowls and garnish each portion with the basil strips.