Gluten free tomato soup recipe

This gluten free tomato soup recipe is like a hug in a mug, with fresh basil, a hint of balsamic and a dollop of crème fraîche.

Course Soup
Keyword Gluten free, soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people


  • 1 tbsp virgin olive oil
  • 800 g tomatoes (quartered)
  • 1 red onion (peeled and chopped)
  • 1 carrot (peeled and chopped)
  • 2 cloves garlic (crushed)
  • 500 ml vegetable stock (I used Knorr cubes)
  • 2 tbsp tomato puree
  • 1 tbsp balsamic vinegar
  • Salt and pepper

To finish:

  • 1 tbsp crème fraîche
  • fresh basil leaves


  1. Add the olive oil to a large pan and heat. Add the onions, carrot and garlic and cook on a medium heat for 8-10 minutes, stirring occasionally, until they start to soften.

  2. Add the tomatoes, stock, balsamic vinegar and tomato puree and stir well. Put the lid on, bring to the boil, and then turn down to a simmer. Leave to simmer for 30 minutes, stirring occasionally. The tomatoes should fall apart completely.

  3. Turn off the heat and leave the soup to cool for 5 minutes. Add to a blender and blend until smooth (you may need to do this in batches if you have a small blender!) Pour into bowls and swirl crème fraîche into each bowl. Sprinkle with ripped fresh basil leaves and serve.