This dairy free and gluten free tomato soup is super flavorful – and is still thick and creamy thanks to the secret ingredient (potato)!
The nights and mornings have been crisp here in Massachusetts lately, and as much as I want to savor summer – I’m also getting super excited about fall. I love hoodie weather, changing leaves, and warm, comforting dishes in the kitchen. This dairy free gluten free tomato soup is kind of like the best of both seasonal worlds – savoring those end of summer tomatoes, while enjoying that coziness of a warm bowl of soup.
Ingredients for this gluten free dairy free tomato soup
The great thing about this gluten free tomato soup is that you only need a few ingredients, most of which are probably already in your kitchen:
- Bacon
- Onion
- Garlic
- Tomatoes
- Potato
- Chicken stock
- Salt
- Italian seasoning
While the recipe will taste great no matter what type of tomatoes you use, I highly recommend trying to scout out some local heirloom tomatoes if possible.
One of the farms near me does this incredible deal on heirloom tomatoes each summer – 10 pounds for $15. You end up with these gorgeous tomatoes in varying hues (yellow, orange, plum, red) and sizes. Here’s the last box I picked up:
When I make this soup, I love to mix and match the different varieties of heirloom tomatoes because you end up with a dish that’s just packed with flavor. It’s such a step up from making it with your run-of-the-mill grocery store tomatoes.
Allergens in this tomato soup recipe
As long as you double check to make sure your stock is free of common allergens, you’ll be happy to know that this tomato soup is a top 8 allergen free recipe! That’s right, there’s no dairy, soy, wheat, eggs, etc.
It’s also gluten free. Instead of thickening with flour and butter like many normal soups, this gluten free tomato soup uses a potato to thicken it! You just cook the potato with all the other ingredients and then puree it up with an immersion blender. You’ll end up with a thick, hearty soup!
Suggested pairings:
If you want to make this soup more of a complete meal, you can add another dish or a side to go along with it.
I’m not gluten free, so I’m partial to a simple meal of soup and fresh baked bread. Of course if you’re gluten free, you can do some fresh baked gluten free bread. Here are some bread recipes you might enjoy alongside of this dairy free tomato soup:
Contain gluten:
- Quick French bread (I loooove this recipe! Quick, easy, and delicious.)
- Crusty French bread dinner rolls
- Lebanese zaatar bread
- Easy pita bread
Gluten free:
- Gluten free French bread (use a dairy free butter spread like Earth Balance to make this)
- Fresh corn tortillas
- Gluten free sourdough boule
- Gluten free corn muffins
If you want to create a heartier meal, combine the soup with a main dish.
Here are some ideas that pair well together:
- Tomato basil chickpea sandwich – Great for really using up a good garden haul of tomatoes between the soup and sandwich. You can make it on regular or gluten free bread.
- Instant pot chicken wings – Perfect combo along with the soup for some cozy game-day eats (gluten free and dairy free).
- Classic BLT – since this recipe already uses a little bacon, why not break out the rest of the pack for some classic BLT sandwiches (on regular or gluten free bread)
Enjoy your soup, and be sure to come back and let me know what you think!
Dairy Free Gluten Free Tomato Soup
This dairy free and gluten free tomato soup is super flavorful – and is still thick and creamy thanks to the secret ingredient (potato)!
Ingredients
- 4 slices Bacon
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 6 cups fresh heirloom tomatoes, chopped
- 1 large potato, peeled and chopped
- 2 cups chicken broth
- ¼ tsp salt
- 1 tsp Italian seasoning
Instructions
-
Fry bacon in pot. Remove when crisp and set aside. When cool, crumble or chop into small pieces.
-
Add onion to bacon grease over medium heat. Cook for 3-4 minutes until onion starts to become tender. Add garlic and cook for another minute.
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Add tomatoes, potato, broth, salt, and Italian seasoning. Simmer on low for 20-30 minutes, or until potatoes are tender.
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Puree with an immersion blender. Ladle into bowls and add chopped bacon on top. Enjoy!
Recipe Notes
Notes:
Double check chicken stock label to ensure it is free of any allergens of concern.
Nutrition facts per serving (assumes 4 servings):
235 calories, 11 g fat, 800 mg sodium, 29 g carbohydrate, 5 g fiber, 9 g sugar, 7 g protein, Vitamin A: 45%, Vitamin C: 70%, Calcium: 5%, Iron: 8%
I saw this on Pinterest and just had to click on it! This would go well with some of the Bob’s Red Mill Wonderful Bread (gluten-free) that I recently baked. Would love to try your tomato soup recipe.
Ooooh, that bread sounds delicious! I love Bob’s Red Mill products. I hope you get to pair your bread with this soup! 🙂
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