This recipe for gluten free dairy free tomato soup in the blender is the perfect quick and easy addition to any meal, ready in just 15 minutes!
Made with only a few simple ingredients you probably already have on hand, you’ll have a veggie packed soup that makes a perfect side dish.
Keep reading for how to make this yummy blender tomato soup, ingredient recommendations, and modifications, and step by step directions with pictures.
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Why you’ll love this tomato soup recipe:
You’ll love this tomato soup recipe:
- This recipe is totally affordable, simple, and made with ingredients you probably already have on hand!
- Made with whole foods and without gluten, dairy, or oil, it’s nutrient dense with potassium, vitamins B and E, and lycopene.
- This soup pairs perfectly with a gluten-free grilled cheese, a salad, or even gluten free mozzarella sticks to round out a meal.
Is tomato soup healthy?
While the health needs of each person vary, this clean eating tomato soup is filled with whole food nutrition without unnecessary added fillers. The result is a fresh taste with lots of vitamins and minerals from the tomatoes, carrot, and potato.
Can you use a blender for soup?
This easy tomato basil soup uses a blender to get the super smooth and creamy texture we all know and love from tomato soup!
For this recipe, I use the NutriBullet RX.
It has a “souper mode” that will actually heat your soup while blending it!
This blender definitely makes it really simple to make soup since it cuts down on cooking time. This results in fully prepared tomato soup in only 10 minutes!
If you use a traditional pitcher blender or immersion blender, you can still have this recipe ready in about 15 minutes.
Ingredients for gluten free dairy free tomato soup
Most of these ingredients can be found at your local grocery store, but you’ll find great deals on canned tomatoes, vegetable broth, spices, and more at my favorite online retailer–Thrive Market.
To make this vegan tomato soup you’ll need:
- 1 small white potato. I did not peel my potato before making this soup. The peel of the potato contains so many nutrients! And it still blends well.
- Canned tomatoes. Pretty much any canned tomatoes for this recipe will work, as long as they are not seasoned. You can use diced, whole, crushed–I’ve used all 3 with pretty much the same results! They will all get blended at the end, so it doesn’t really matter.
- Vegetable broth. To keep this recipe vegan, use vegetable broth. If you aren’t a vegetarian, you can sub chicken broth here. You can also use water and bouillon cubes instead if that’s what you have available (I personally use BOU bouillon cubes or Edward & Sons. both are gluten free + vegan and you can find them on Amazon here).
- 2 large carrots. If you wanted to make this recipe quicker, you could use 1 1/2-2 cups canned or frozen carrots in its place.
- Italian seasoning.
- Sweetener. I find a bit of your favorite sweetener really improves the flavor. I just used a bit of regular white sugar. If you’re doing Whole 30, you can omit this, but the result will taste a bit more acidic.
- Onion powder.
- Garlic powder.
- Fresh basil. This is great for garnish!
Are you looking for spices that you know are gluten-free? My favorite band is Badia. I love that they are labeled gluten-free for extra peace of mind, but aren’t more expensive than other brands.
You might find Badia spices at your local grocery store, but they are also on Amazon here.
Is Broth Gluten-Free?
Yes, traditionally, broth is gluten free. However, some brands do add fillers or seasonings that are not gluten free.
Be sure to check the labels to ensure that the broth you are using is labeled gluten free or is gluten free based on the ingredients label.
If you are looking to use bouillon instead, check out this post for the best gluten-free bouillon options!
How To Make Gluten-Free Tomato Soup
To make this gluten free blender tomato soup, you’ll begin by dicing the carrots and potatoes.
Then, boil them in a saucepan on the stovetop for about 5-10 minutes until they are tender.
Once soft, drain your veggies.
Preparing the vegan soup with a pitcher blender
If using a pitcher blender, add the tomatoes with the juice, cooked veggies, broth (or water and bouillon cubes if using that instead), seasonings, and sweetener all into the blender pitcher.
Since the vegetables are hot, be sure to vent the lid for steam to escape, and use a kitchen towel on top to protect against hot splatters.
Blend until smooth.
Once smooth, put back into the saucepan and reheat for 2 minutes or so until hot enough to serve.
Note: if using the Nutribullet RX like I did, you can put it on the Souper Mode to let it blend and it will heat as you blend–no need to put it back on the stove.
Add salt & pepper to taste and top with some basil ribbons for a bit of extra flavor.
How do you make soup with a hand blender?
If using an immersion blender, add the tomatoes with juice, broth (or water and bouillon cubes), seasonings, and sweetener into the pot with the cooked and drained veggies.
Pulse this with the immersion blender until the contents are all smooth.
Continue to heat the soup on the stove until hot enough to serve.
Add salt & pepper to taste and top with some basil ribbons for a bit of extra flavor before serving.
Frequently Asked Questions about this Vegan Tomato Soup
What To Serve With Tomato Soup
This gluten free dairy free tomato soup pairs well with so many things!
- a gluten free grilled cheese
- a green salad
- a gluten-free grain salad
- Gluten free mozzarella sticks
- Crispy potatoes
- And so much more!
Can You Freeze Tomato Soup?
Yes! You can!
Tomato soup actually freezes really well.
And since this gluten free dairy free soup is made without dairy or cream, it will probably freeze and reheat better than other tomato soup recipes.
Just be sure to bring to room temperature before freezing, and freeze in an airtight container for up to 3 or 4 months.
Can I double the recipe?
Yes, you definitely can double this recipe! If you are using a blender pitcher, just be aware of how much can fit in the blender pitcher at a time.
You may need to blend in half batches.
Keep scrolling for the printable recipe!
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Gluten Free Dairy Free Tomato Soup
- 1 saucepan
- 1 blender
- 1 small white potato diced
- 2 large carrots diced
- 43 oz canned tomatoes 28oz + 15 oz
- 2 cups vegetable broth (or water + bouillon cubes)
- 1 1/2 tsp Italian seasoning
- 1 tbsp sweetener
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- fresh basil optional
- Dice the carrots and potato and boil on the stovetop until softened (5-10 minutes). note: the smaller it's chopped, the faster it will cook!
- Once soft, drain your veggies.
- Add the tomatoes with juice, cooked veggies, broth (or water + bouillon), seasonings, and sweetener into the blender pitcher.
- If using a blender with heat mode, blend on heat mode (be sure to vent your blender and cover with a towel to allow steam to escape). Otherwise, blend until smooth and add back into the saucepan to reheat.
- Add salt & pepper to taste, and top with some fresh basil for a extra bit of flavor.
- Into the pot with the cooked veggies, add the tomatoes with juice, broth (or water + bouillon), seasonings, and sweetener. Pulse with the immersion blender until smooth.
- Continue to heat on the stove until desired temperature.
- Add salt & pepper to taste, and top with some fresh basil for a extra bit of flavor.
- ingredient and equipment suggestions & substitutions,
- troubleshooting tips, and
- frequently asked questions
Did you love this easy gluten free tomato soup recipe?
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Other gluten free soup recipes you will love:
- gluten free cabbage soup
- gluten free vegetable stew
- gluten free creamy baked potato soup
- slow cooker chili with green chilies