Gluten Free Creamy Tomato Basil Soup

There’s nothing quite like a warm bowl of tomato soup on a chilly day. This gluten free creamy tomato basil soup is rich, smooth, and full of flavor.

It’s made with San Marzano tomatoes, fresh basil, and a touch of cream. Simple ingredients that come together into something really comforting.

If you eat gluten free, you know how frustrating it can be when soups are thickened with flour or have hidden gluten in the broth. This recipe doesn’t have any of that. It’s naturally gluten free without any weird substitutions.

The whole thing comes together in about 30 minutes, and most of that time is just letting it simmer on the stove.

Grab some gluten free bread for dipping and you’ve got yourself a perfect meal.

Why You’ll Love This Recipe

Unbelievably Velvety Texture – This soup blends up silky smooth and the heavy cream gives it a rich luxurious body that feels like a warm hug in a bowl.

Naturally Gluten Free Without Compromise – You are not swapping anything out or missing anything here because this soup is naturally gluten free and tastes just as good as any classic version.

Fresh Basil Takes It to the Next Level – The fresh basil stirred in right before blending gives this soup a fragrant herby flavor that dried basil could never match.

Ingredients

• 2 tbsp Olive Oil
• 2 tbsp Butter
• 1 medium Yellow Onion, diced
• 4 cloves Garlic, minced
• 2 cans (28 oz each) San Marzano Whole Peeled Tomatoes
• 2 cups Chicken Broth (gluten free)
• 1/2 cup Fresh Basil Leaves, packed
• 1/2 cup Heavy Cream
• 1 tsp Sugar
• 1/2 tsp Red Pepper Flakes
• Salt and Pepper, to taste
• Extra Basil, for garnish

How to Make

Step 1

Heat the olive oil and butter together in a large pot or Dutch oven over medium heat until the butter is melted and foamy. Add the diced onion and cook for 5 to 6 minutes, stirring occasionally, until soft and translucent.

Step 2

Add the garlic and red pepper flakes and stir for about 30 seconds until fragrant. Pour in both cans of San Marzano tomatoes with their juices, using a wooden spoon to gently crush the tomatoes as they go in.

Step 3

Add the chicken broth and sugar. Stir everything together and bring the soup to a boil. Reduce the heat to low, cover, and simmer for 20 minutes to let the flavors meld together.

Step 4

Remove the pot from the heat and stir in the fresh basil leaves. Using an immersion blender, blend the soup directly in the pot until completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth.

Step 5

Return the pot to low heat and stir in the heavy cream. Let the soup warm through for 2 to 3 minutes without boiling. Taste and adjust salt and pepper as needed.

Step 6

Ladle into bowls and garnish with extra fresh basil leaves and a drizzle of olive oil. Serve with gluten free bread for dipping.

My Tips

Use San Marzano Tomatoes

This recipe really depends on the tomatoes, so don’t swap San Marzano for regular canned tomatoes. San Marzano tomatoes are sweeter, less acidic, and have a richer flavor that makes the soup taste restaurant-level.

Look for “DOP” on the label if you can find it. That means they’re certified authentic from the San Marzano region in Italy. If you can’t find DOP, any brand labeled San Marzano-style will still work way better than regular canned tomatoes.

Crush the Tomatoes as You Add Them

When you pour the canned tomatoes into the pot, take a second to crush each one with your wooden spoon or just squeeze them with your hand before dropping them in. This helps them break down faster and cook more evenly during the simmer.

If you skip this step, you might end up with big chunks that don’t blend as smoothly later. It also helps them release their juices right away so the flavors start building from the beginning.

Don’t Skip the Sugar

One teaspoon of sugar might seem random, but it makes a big difference. It balances out the natural acidity of the tomatoes and rounds out the flavor of the whole soup.

Without it, the soup can taste a little sharp or overly tangy, especially after simmering. You won’t taste sweetness in the final soup – it just makes everything taste more balanced and smooth.

More Tasty Recipes

• Gluten Free Broccoli Cheddar Soup
• Gluten Free Cheesy Garlic Bread
• Gluten Free French Onion Soup
• Gluten Free Rosemary & Sea Salt Focaccia
• Gluten Free Sun-Dried Tomato Basil Bread

FAQ

What if I don’t have an immersion blender?

No worries! You can use a regular countertop blender instead. Just let the soup cool down for a few minutes first, then transfer it in small batches – never fill the blender more than halfway with hot liquid, because steam can build up and pop the lid off.

Blend each batch until smooth, pour it back into the pot, and continue with the rest. It takes a little more time, but the result is just as creamy and velvety.