Gluten Free Dairy Free Tomato

This gluten free and dairy free tomato soup brings together the perfect balance of rich and tangy flavors in a velvety texture that satisfies any comfort food craving. Made with pantry staples like canned tomatoes and coconut milk, this recipe delivers restaurant-quality taste without the common allergens that so many must avoid.

I first developed this recipe when my sister discovered she had both gluten and dairy sensitivities. Finding a tomato soup that delivered the creamy comfort she missed seemed impossible until I experimented with coconut milk. Now this has become our family's go-to remedy for cold evenings and sick days alike.

Ingredients

• Olive oil: forms the flavorful base for sautéing ensures vegetables develop deep flavor rather than just steaming

• Onion carrot and celery: create the classic mirepoix that forms the foundation of this soup providing natural sweetness and depth

• Garlic cloves: add essential aromatic notes that bloom when properly sautéed

• Canned chopped tomatoes: provide consistent flavor year-round look for varieties without added sugars or preservatives

• Vegetable broth: enhances the savory notes choose low sodium options to control saltiness

• Fresh basil: brightens the entire soup with its distinctive aroma select vibrant green leaves without any brown spots

• Coconut milk: creates the luxurious creamy texture full-fat varieties yield the best results for richness

• Salt and pepper: for seasoning always taste and adjust before serving

Step-by-Step Instructions

Sauté The Aromatics:

Heat olive oil in a Dutch oven over medium-low heat then add onions celery and carrots. Cook for 5-6 minutes stirring occasionally until vegetables soften and onions become translucent. This slow cooking process releases natural sugars that build the foundation of flavor.

Add The Garlic:

Incorporate minced garlic into the vegetable mixture and continue sautéing for one additional minute. Be careful not to burn the garlic as it can quickly become bitter. You should smell the fragrant aroma releasing as it cooks.

Simmer The Base:

Pour in the canned tomatoes vegetable broth and fresh basil. Bring everything to a rapid boil then immediately reduce to a simmer and cover. Allow to cook for a full 20 minutes which gives time for the flavors to meld together and the vegetables to completely soften for smoother blending.

Create The Creamy Texture:

Remove the lid and slowly incorporate the coconut milk while stirring. Using an immersion blender puree the soup directly in the pot until completely smooth. If using a standard blender work in batches filling only halfway to prevent hot liquid accidents and return soup to pot when finished.

Final Warming:

Heat the blended soup for an additional 5 minutes over medium-low heat allowing the flavors to fully integrate. This final warming step ensures the coconut milk is fully incorporated without separating.

Season To Perfection:

Taste the soup and adjust with salt and pepper until the flavors are bright and balanced. The amount needed will vary depending on the sodium content of your broth and tomatoes.

Save This

The fresh basil is truly the secret ingredient that transforms this soup from good to extraordinary. My grandmother always kept a pot of basil on her windowsill specifically for tomato recipes. She taught me that adding the basil early in the cooking process infuses the entire soup with its essence rather than just garnishing with it at the end.

Perfecting The Texture

Achieving the silky smooth texture that defines great tomato soup requires proper blending technique. When using an immersion blender keep it submerged at all times to prevent splattering and move it throughout the pot to catch all pieces. For standard blenders never fill more than halfway with hot liquid and always cover the lid with a kitchen towel while blending to prevent steam buildup. If you prefer a slightly rustic texture consider blending only three quarters of the soup then stirring the smooth portion back into the remaining chunky mixture.

Making It Your Own

This recipe serves as a wonderful base for customization. For a spicier version add a pinch of red pepper flakes when sautéing the vegetables. Roasted garlic can replace fresh for a mellower deeper flavor profile. During summer months substitute fresh ripe tomatoes for canned using about 2 pounds peeled and chopped. The soup also welcomes additions like roasted red peppers for sweetness or a tablespoon of tomato paste for intensified flavor. For herb variations try thyme or oregano alongside or in place of the basil.

Serving Suggestions

This soup truly shines when paired with complementary sides. Serve with gluten free crackers or crusty bread for dipping. For a complete meal top each bowl with crispy chickpeas seasoned with Italian herbs for protein and texture contrast. A simple side salad with arugula and a lemon olive oil dressing provides freshness against the rich soup. During cooler months pair with a dairy free grilled cheese sandwich made with plant based cheese and gluten free bread for the ultimate comfort food combination. For an elegant presentation drizzle each serving with a spiral of extra coconut cream and a few small basil leaves.

Common Queries

→ What gives this tomato soup its creamy texture?

Adding coconut milk creates a luscious, creamy texture without dairy, blending seamlessly with the tomato base.

→ Can I use fresh tomatoes instead of canned?

Yes, fresh tomatoes can be substituted. Roast or simmer them first for enhanced flavor before blending.

→ How do I store leftovers?

Store cooled soup in an airtight container in the fridge for up to 5 days. Reheat gently before serving.

→ Is it possible to freeze this soup?

Yes, freeze without the coconut milk. Add the coconut milk after reheating to avoid texture changes.

→ What herbs complement this soup?

Fresh basil is ideal, but parsley or chives can also add fresh, aromatic notes.