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Easy Gluten-Free Tomato Soup

This lazy gluten-free tomato soup is creamy like bisque, dairy-free, and is a no-chop no-peel no-blend recipe!

Bowl of soup with herbs and toast.

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.

Tomato soup with toast in the background.

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.

Collage of making tomato soup.

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.


Store it

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!

Yield: 4 servings

Easy Gluten-Free Tomato Soup

Bowl of soup with herbs and toast.

Easy creamy decadent gluten-free and vegan tomato soup, just throw eight ingredients in the pot (no chopping, no blending) and 20 minutes later you'll be enjoying a light dinner or easy lazy lunch!

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes


  • 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)


  1. Add everything to a medium-sized pot.
  2. Heat until boiling and reduce to a lively simmer on medium-high heat.
  3. Cook for 20 minutes.
  4. Done!


You can replace the vegetable stock with two cups of water and half a stock cube or two tsp better than vegetable bouillon base.

Nutrition Information



Serving Size


Amount Per Serving Calories 99Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 708mgCarbohydrates 18gFiber 4gSugar 11gProtein 4g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest


Monday 26th of April 2021

This was sensational. I had nothing going for lunch and in less than 30-minutes I was able to tuck into this beautiful soup! It tastes as good as it looks!


Monday 26th of April 2021

Tomato soup is my ultimate comfort food, so I am so happy to see a vegan version! Making this soon, thanks so much for the recipe :)

Beth Sachs

Monday 26th of April 2021

I love how easy this tomato soup recipe is. No chopping or peeling is definitely a plus! Delicious.


Saturday 13th of February 2021

I could still taste the coconut milk in my version but I loved it. I’m lactose challenged so I always have it on hand to use in everything that calls for cream. I followed you’re recipe except all I had were fire roasted tomatoes so I used those. I also added a few dashes of Italian seasoning and topped it with fresh cracked pepper and a little sea salt. It was so good! Will make again! Thank you!

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