Creamy Gluten Free Roasted Tomato Basil Soup Recipe (Easy & Homemade)

When the chilly winds and misty afternoons of December arrive, the heart craves only one thing: a warm, comforting bowl of soup. This Gluten Free Roasted Tomato Basil Soup is more than just a recipe; it is an experience. When fresh tomatoes, roasted garlic, and aromatic basil come together, they create a flavor profile that will make you forget canned soups forever. It is naturally gluten free and a guaranteed hit with the whole family.

❤️ Why You’ll Love This Winter Soup

The secret to this recipe lies in the deep, smoky flavor achieved by roasting the vegetables. While many recipes call for boiling tomatoes, roasting caramelizes their natural sugars, providing a rich, sweet undertone without any artificial additives. This soup is velvety smooth, incredibly comforting, and light on the stomach.

A Note From My Kitchen

In my kitchen, December is incomplete without a pot of soup simmering on the stove. I remember the first time I made this for my family; they couldn’t believe it was gluten-free and made entirely from scratch. The best part? This soup is incredibly “meal-prep friendly.” You can whip up a big batch on the weekend and enjoy a cozy lunch all week long.

Ingredient Notes:

For the best results, choosing the right ingredients is key:

Tomatoes: Roma or Vine-ripened tomatoes are best because of their high pulp content.
Fresh Basil: Do not substitute with dry basil; the fresh herb provides the essential aroma of this dish.
Garlic: Roasting an entire head of garlic adds a creamy, nutty depth to the soup.
Vegetable Broth: Always check the label to ensure your broth is certified Gluten-Free.
Heavy Cream or Coconut Milk: For a dairy-free version, use full-fat coconut milk; it maintains that signature velvety texture.

How to Make Gluten Free Tomato Soup (Step-By-Step)

Roasting Phase: Halve the tomatoes and place them on a baking tray with onion quarters and a whole garlic bulb (top sliced off). Drizzle with olive oil, salt, and pepper. Roast at 400F ,200C for 40-45 minutes.

The Squeeze: Once the veggies are roasted and slightly cooled, squeeze the garlic cloves out of their skins. They will slide out like soft butter!
Blending: Place the roasted vegetables and their juices into a blender. Add fresh basil and a splash of broth, then blend until silky smooth.

Simmering: Transfer the mixture to a large pot, add the remaining broth, and let the flavors meld over low heat for 10-15 minutes.

Finishing Touch: Stir in the cream and bring to a gentle simmer before serving.

Tips For Success

Don’t Peel the Tomatoes: The skins become completely pulverized in a high-speed blender and contain concentrated nutrients and flavor.
High-Speed Blender: While an immersion blender works well, a stand blender will give you that ultra-smooth, restaurant-style texture.
Balance the Acid: If your tomatoes are particularly acidic, adding a teaspoon of honey or sugar during the simmering stage will balance the flavors perfectly.

Frequently Asked Questions:

Q: Can I use canned tomatoes?

A: Yes, but “fire-roasted” canned tomatoes are the best substitute. However, nothing beats the flavor of fresh roasted tomatoes.

Q: How long does this soup stay fresh in the fridge?

A: It stays fresh and delicious for 4-5 days when stored in an airtight container.

Love This Recipe?

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Gluten Free Roasted Tomato Basil Soup (Recipe Card)

Equipment

Large Baking Sheet
High-speed Blender or Immersion Blender
Large Stock Pot

Ingredients

3 lbs Fresh Roma Tomatoes (halved)
1 Large White Onion (quartered)
1 Head of Garlic
3 tbsp Olive Oil
2 cups GF Vegetable Broth
1/2 cup Fresh Basil leaves
1/2 cup Heavy Cream (or Coconut Milk)
Salt and Black Pepper to taste

Instructions

Pre-heat oven to 400F. Arrange tomatoes, onions, and garlic on a tray, drizzle with oil, and roast for 45 minutes.
Squeeze the roasted garlic into a blender along with the other veggies and basil. Blend until smooth.
Pour into a pot, add broth, and simmer for 10 minutes.
Stir in cream and serve warm.

Notes

Storage & Freezing: This soup stores beautifully! Keep it in an airtight container in the refrigerator for up to 5 days. If you wish to freeze it, I recommend doing so before adding the cream. Freeze for up to 3 months, then thaw and stir in fresh cream while reheating on the stove.
Consistency: If you prefer a thinner soup, simply add an extra 1/2 cup of vegetable broth during the simmering stage. For a chunkier, rustic texture, use an immersion blender and pulse only a few times.
Make it Vegan: To keep this recipe 100% plant-based and dairy-free, replace the heavy cream with full-fat canned coconut milk or a splash of cashew cream. The flavor remains rich and decadent!

SPECIAL NOTE

The ultimate way to enjoy this Gluten Free Roasted Tomato Basil Soup is with a side of “dippers.” In our house, we love serving this with a crispy Gluten Free Grilled Cheese Sandwich made with sourdough bread. The combination of the hot, acidic tomato broth with the melted, salty cheese is the definition of winter comfort.

For a lighter option, try topping your bowl with homemade gluten-free garlic croutons or a swirl of high-quality extra virgin olive oil and a few extra cracks of black pepper. It’s the perfect starter for a December dinner party or a quiet, cozy night by the fire!

Nutrition

Per Serving (1 bowl / approx 1.5 cups – based on 6 servings)

Nutrient	Amount
Calories	195 kcal
Total Fat	14g
Saturated Fat	6g
Cholesterol	25mg
Sodium	480mg
Total Carbs	16g
Dietary Fiber	4g
Sugars	9g
Protein	3g
Vitamin C	45% DV

Nutrition Disclaimer

Nutritional information provided is an estimate and should be used as a general guide only. These figures can vary based on the specific brands of ingredients used (such as the sodium content in your vegetable broth or the fat percentage of your cream). For those with strict medical dietary requirements, we recommend calculating the macros using the exact brands and quantities from your own kitchen. This recipe is naturally gluten free, but always ensure your spices and broths are certified GF to avoid cross-contamination.