This lazy gluten-free tomato soup is creamy like bisque, dairy-free, and is a no-chop no-peel no-blend recipe!
It’s possibly the easiest recipe ever and is perfect for lunch on days I don’t feel like cooking. Just chuck all the ingredients (and they are all store-cupboard staples) in a pot, walk away and let them cook for twenty minutes. Done!
Pair with a gluten-free grilled cheese for dipping and a meal fit for a king. If you have some fresh basil, it’s also amazing sprinkled over.
Are you a tomato soup fiend like I am? Then you might also like to try my quick spicy Indian tomato soup or this roasted red pepper and cherry tomato bisque (loaded with vegetables). No tomatoes, but easy one-pot and low-calorie, this lemon lentil soup with Indian flavors is also the bee’s knees.
Why you’ll love it:
- It’s so easy even my eight-year-old can make it.
- With no chopping and one-pot, washing up is a breeze.
- It’s super creamy, like a bisque, or cream of tomato soup.
- It’s vegan!
- No thickeners are needed.
Ingredients and substitutions
Onion powder: Don’t skip this or substitute it, it adds lots of flavor.
Smoked paprika: Don’t use regular or sweet paprika. If you can get it, preferably use Pimentón de la Vera picante.
Garlic powder: If you don’t have any you can crush and add one clove of garlic.
Sugar: Don’t skip this. Any sugar will do.
Coconut milk: If you’re watching your calories you can use light coconut milk, just know it won’t be as creamy and don’t worry it won’t taste like coconut milk when finished!.
Vinegar: Red or white vinegar preferably, apple cider vinegar could also work in a pinch.
Crushed tomatoes: Don’t substitute with canned chopped tomatoes or fresh tomatoes. If you can get them, San Marzano crushed tomatoes are the best.
Vegetable stock: If you don’t have any stock just make some up with a high-quality stock cube or bouillon, following the package directions.
How to make it
Probably the shortest instructions ever, given how easy it is to make.
Gather all your ingredients (onion powder, smoked paprika, garlic powder, sugar, coconut milk, vinegar, crushed tomatoes, vegetable stock).
Toss them into a medium-sized non-stick saucepan (image one below, you don’t even need to stir them together, but you can if you want!).
Heat on high until the soup comes to a boil, then reduce heat to medium-high, and leave to cook for twenty minutes.
Some foam may appear at the sides but don’t worry about it, it will subside after cooking when you stir the soup a few times and it cools a little.
Done! Give it a quick whisk in case any of the spices have clumped, and it should look like image number two above. Taste and test for seasoning. I usually don’t add any salt as there is plenty of salt in the stock cube, but it does depend on the brand you use.
Serve with freshly ground black pepper, and optionally, some chopped basil. Feel free to stir in some fresh cream or Greek yogurt, or vegan gluten-free alternatives.
This soup will keep for up to five days in the fridge and freezes beautifully. It’s so easy to make and can be easily doubled or tripled up so I heartily recommend making it in advance and freezing it.
If the coconut milk seems to separate a bit when the soup has defrosted (which rarely happens) simply whisk your tomato soup a bit to restore it.
This soup can be easily reheated on the stovetop or microwave.
Did you make this gluten-free tomato soup? Let me know how much you loved it with a star rating in the recipe box, review, or comment below.
Or take a picture and tag me on Instagram (@the_fiery_vegetarian), I love seeing all your creations!
- 28oz can crushed tomatoes (850ml)
- 13.5oz can full-fat unsweetened coconut milk (400ml)
- 2 cups vegetable stock (480ml)
- 1/2 teaspoon smoked paprika
- 1/2 Tablespoon onion powder
- 1/2 teaspoon garlic powder
- 1 tsp sugar
- 1/2 Tablespoon red wine vinegar (or white, or ACV)
- Freshly ground black pepper to serve (optional)
- Add everything to a medium-sized pot.
- Heat until boiling and reduce to a lively simmer on medium-high heat.
- Cook for 20 minutes.
You can replace the vegetable stock with two cups of water and half a stock cube or two tsp better than vegetable bouillon base.
Amount Per Serving Calories 99Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 708mgCarbohydrates 18gFiber 4gSugar 11gProtein 4g