Enjoy an irresistible bowl of vegan gluten free tomato soup. Made with ripe fresh tomatoes that have been simmered with fennel, onion and garlic and lifted with pepper.
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🥣What is Vegan Gluten Free Tomato Soup?
This type of homemade tomato soup is free from any animal products and gluten containing products.
It is all natural using easy fresh and pantry ingredients with the main ingredient being fresh tomatoes.
😋Why You’ll Love This Recipe
- Chop and drop - simply roughly chop everything and drop it into a pot
- 15 minutes - cooks quick and easy to blend
- Tastes luscious, with no added creams.
- Great for big batch cooking
- Special diet-friendly - suitable for a gluten-free diet and is a nut & soy-free too.
Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the recipe card below.
Tomatoes - use fresh ripe tomatoes that are in season. Great options are Roma or vine-ripened tomatoes. No need to peel or deseed tomato, use whole. If you prefer, you can use organic whole canned tomatoes instead.
Fennel - use fresh fennel which gives this soup a unique sweet flavour
Coconut sugar (affiliate link) - this helps to bring out the sweetness in the tomatoes. Only a small spoonful is needed.
Black pepper - choose a really good quality black pepper which you can grind yourself, this will give this soup a really nice kick.
Gluten free vegetable stock - it’s important to use really good vegetable stock as this is the supporting flavor to the tomatoes. I love using the Massel brand (affiliate link), not only does it taste fab, it’s vegan too! No salt is needed when using stock.
🍅How to Make Gluten Free Tomato Soup
Step 1 - In a tall pot, heat up a couple of tablespoons of veggie stock on medium-high heat, sweat until translucent.
Step 2 - Stir through tomato and garlic, pepper, coconut sugar. Cover pot and cook for approx. 5 minutes until everything has softened.
Step 3 - Stir through vegetable stock, cover pot and cook for approx. 10-15 minutes.
Step 4 - Turn off heat and stir through lemon juice. Use an immersion blender to blend contents and create a smooth soup. Serve warm topped with optional green peppercorns (the pepperiness of these help to lift flavors further)
For a creamier version - stir through some coconut cream at the end or add cauliflower florets when adding tomato. N.B., adding cauliflower will thicken the soup, you may need to adjust the amount of vegetable stock to bring it to a consistency that you like.
Don’t like fennel - replace it with celery instead.
Add your favourite fresh herbs e.g., basil. N.B., this will change the flavor of the soup.
Cooking time - as long as all the ingredients have completely softened and are starting to fall apart, this soup can be blended.
The longer this soup is blended the smoother it will be, if you’d like it chunkier, blend in small bursts, stir and see if you’d like to blend further.
If you don’t have an immersion blender (affiliate link), a regular blender or food processor can be used.
Drizzling EVOO (extra virgin olive oil) on top of this tomato soup adds a luxurious velvety texture.
You can also dunk a vegan cheese toastie into this tomato soup.
Or try topping with with roasted chickpeas or stirring through some baby spinach leaves for extra fibre.
Allow soup to cool to room temperature before storing. seal in an air-tight container and refrigerate for up to 5 days, or freeze for up to three months in a snap-lock bag (lay flat). Reheat over the stovetop. Tip - freeze in portion sizes.
For something super easy and adaptable try this vegan white bean soup.
Try this cozy vegan potato and leek soup - I can't get enough of it.
This is very popular Lebanese lentil soup called shorbat adas.
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Easy Vegan Gluten Free Tomato Soup
- In a tall pot, heat up a couple of tablespoons of veggie stock on medium-high heat. Add onion and fennel, sweat until translucent.½ med Fennel, 2 med Onion
- Stir through tomato and garlic, pepper, coconut sugar. Cover pot and cook for approx. 5 minutes until everything has softened.1½ kg Tomatoes, 4-5 cloves Garlic, ½ teaspoon Black pepper, 1 teaspoon Coconut sugar
- Stir through vegetable stock, cover pot and cook for approx. 10-15 minutes.4 cups Vegetable stock
- Turn off heat and stir through lemon juice. Use an immersion blender to blend contents and create a smooth soup. Serve warm with optional green peppercorns.1 small Lemon, 1 teaspoon Pickled green peppercorns
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.