• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Plant Based Folk
  • Recipes
  • Lebanese
  • About
  • Contact
  • Subscribe
menu icon
go to homepage
  • Recipes
  • Lebanese
  • About
  • Contact
  • Subscribe
subscribe
search icon
Homepage link
  • Recipes
  • Lebanese
  • About
  • Contact
  • Subscribe
×

Home » Vegan Soups

Easy Vegan Gluten Free Tomato Soup

Published: May 26, 2021 · Modified: Oct 5, 2022 by Janelle Hama

Jump to Recipe

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.

vegan tomato soup in a bowl with bread on the side

This website receives a commission/fee for each purchase bought through the affiliate links on this website

Jump to:
  • 🥣What is Vegan Gluten Free Tomato Soup?
  • 😋Why You’ll Love This Recipe
  • 🍅Ingredients
  • 🍅How to Make Gluten Free Tomato Soup
  • 🍅Variations
  • 🧑‍🍳Pro Tips
  • 🥄Serving Suggestions
  • ❓FAQ
  • 🥣Related recipes
  • Easy Vegan Gluten Free Tomato Soup

🥣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. 

🍅Ingredients

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)

🍅Variations

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.

🧑‍🍳Pro Tips

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. 

Adding something salty as a garnish really complements flavours. I love adding either pickled green peppercorns or capers (affiliate links). Let me know what you’d add in the comments.

🥄Serving Suggestions

Enjoy with some freshly made bread such as an easy Aussie classic of damper, or some homemade vegan dinner rolls.

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.

dunking bread into tomato soup

❓FAQ

How to store vegan tomato soup?

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.

🥣Related recipes

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.

  • carrot and celery soup in a bowl
    Carrot and Celery Soup
  • a white bowl of asparagus soup
    Creamy Vegan Asparagus Soup With Potato (Gluten Free) 
  • a brown bowl filled with yellow soup topped with green herbs and white drops
    4 Ingredients Pumpkin Soup Without Cream
  • white bowl of yellow soup toped with chop parsley and slices of lemon
    Lebanese Lentil Soup (Shorbet Adas)
dunking bread into tomato soup

Easy Vegan Gluten Free Tomato Soup

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.
Print Pin Rate Save Recipe Saved Recipe
Course: Appetizer, main, Side Dish
Cuisine: Australian
Diet: Gluten Free, Vegan
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 servings
Author: Janelle Hama

Ingredients

  • 1½ kg Tomatoes roughly chopped
  • ½ med Fennel chopped small
  • 2 med Onion roughly chopped
  • 4-5 cloves Garlic crushed
  • 4 cups Vegetable stock
  • ½ teaspoon Black pepper cracked
  • 1 teaspoon Coconut sugar
  • 1 small Lemon juiced
  • 1 teaspoon Pickled green peppercorns optional for garnish
Metric - US Customary
Prevent your screen from going dark

Instructions

  • 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

Video


Notes

Canned whole tomatoes can be used in place of fresh tomatoes.
Ensure all store bought ingredients are gluten free.
You might like this recipe with an easy classic Aussie bread called damper, or some homemade vegan dinner rolls.
 
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use and how much sugar syrup is actually used.

Equipment

pot
immersion blender

Nutrition

Serving: 1g | Calories: 118kcal | Carbohydrates: 27g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 989mg | Potassium: 1022mg | Fiber: 6g | Sugar: 16g | Vitamin A: 3633IU | Vitamin C: 71mg | Calcium: 64mg | Iron: 1mg

N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.


Tried this recipe?Mention @Plantbasedfolk or tag #plantbasedfolk

More Vegan Soups

  • a white bowl of vegetable, chickpeas and vermicelli noodles soup
    Easy Lebanese Vermicelli Soup with Vegetables
  • a bowl filled with thick yellow soup, topped with diced red onions and green herbs
    Vegan Freekeh Soup Without Oil
  • a white bowl of cooked tagliatelle, brown lentils and broth
    Easy Lentils and Pasta Soup (Rishta)
  • a white bowl with orange soup topped with croutons and two green leaves
    Vegan Pumpkin and Carrot Soup With Ginger
64 shares

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Jim

    June 07, 2021 at 2:22 pm

    5 stars
    100% now my favourite tomato soup without cream. Thank you!

    Reply
    • Janelle

      June 07, 2021 at 8:06 pm

      Thank you for the lovely compliment - this makes me so happy!

      Reply

Primary Sidebar

A female brunette dressed in black and an apron juggling lemons

Hello, I'm Janelle, a culinary enthusiast with over two decades of cooking experience and a keen interest in creating delicious vegan Lebanese recipes.

Let's cook together!

More about me →

Recipes Not to Miss

  • a red casserole pot with okra stew
    Bamia (Okra Stew)
  • a close up of fattoush in a brown plate
    Fattoush Salad (My Family's Recipe - الفتوش)
  • Warak Enab (Lebanese Grape Leaves)
  • a stack of three rice cakes topped with chocolate, peanut butter and nuts
    Rice Cake with Peanut Butter and Chocolate
a yellow cup of coffee with text reading buy me a coffee

Find me on social media.


PBF COOKBOOK MOCKUP

As Featured On

various logos where Plant Based Folk has been featured

Footer

^ back to top

About

Accessibility Policy
Blog
Contact
Cookies Policy
Disclosure
Privacy Policy
Privacy Policy (GDPR)
Storefront
Terms of Use

Newsletter

Sign Up! for emails and updates

Contact

Work with me
Social media
Advertise

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2023 Plant Based Folk