Updated: Jan 17
A delicious tomato soup made from scratch with fresh ingredients and 100% gluten free, vegetarian, vegan, healthy, and delicious!
Prep time: about 10 minutes
Cooking time: 45 minutes
Serves up to 4 people
Roma tomatoes, red bell peppers, onions, garlic, herbs, and spices create a wonderful light soup with rich flavors and smooth consistency.
I love tomato soup. During the winter, when sick, or when needing a snack it is my to go soup. Love to have grilled cheese with a nice warm bowl of tomato soup. The problem has always been finding a store bought tomato soup that didn't have gluten in the ingredients or finding a gluten free tomato soup that actually tasted somewhat decent.
So... I made my own! 😊
For a no-cooking cold tomato soup recipe click here.
What is the flavor profile?
Tangy, sweet, herbaceous, with a hint of garlic and heat from the cayenne pepper that pleasantly lingers.
What are the ingredients?
Tomatoes, red bell peppers, yellow onions, garlic, fresh thyme, fresh parsley, fresh basil, salt and pepper, vegetable broth, garlic powder, tomato paste, cayenne pepper (optional), olive oil, and sugar.
What do I need for this soup?
A baking dish or tray, a large pot, and an immersion blender or a blender.
Let's make it!
10 Roma tomatoes
2 red bell peppers (seeded)
12 garlic cloves
2 large yellow onions
4 cups of Swanson Vegetable Stock
3 tablespoons of Cento Tomato Paste
1 teaspoon of garlic powder
salt and pepper to taste
.5 OZ (14 g ) of fresh basil
1/4 cup of fresh Italian parsley (chopped)
1 to 3 tablespoons of sugar
1 teaspoon of cayenne pepper (optional)
Set the oven on high broil.
Wash the tomatoes and peppers. Cut tomatoes in half. Seed the peppers and cut them into small pieces. Place them on a baking dish.
Peel and quarter the onions. Peel the garlic. Place them on baking dish with tomatoes and peppers. Drizzle with olive oil.
Sprinkle some thyme springs on top (figure 1). Place in the oven's middle rack and let it cook for 10 minutes. Once the time has elapsed, remove from oven (figure 2).
In a large pot over high heat, add 2 tablespoons of olive oil. Remove the garlic from the baking dish and transfer to the pot with oil. Cook until fragrant.
Add the tomatoes, onions, peppers, 1/2 tablespoon of fresh thyme, and the basil. Cook for about 5 minutes. Add the vegetable broth, 1 teaspoon of salt, 1 teaspoon of pepper, the garlic powder, and the tomato paste. Bring to a boil and reduce heat to low. Simmer for 25 minutes.
Add the cayenne pepper (optional), parsley, and one tablespoon of sugar. Taste for salt and pepper and adjust. If you require more sugar, add another tablespoon of it. You can control how sweet you wish the soup to be by adding the sugar in increments. Stir all together.
For the next step, you could use either an immersion blender or a regular blender. Be careful as the soup will be very hot. Liquify the soup and pass it through a mesh strainer to remove the solids. Make sure you extract as much liquid as possible from the pulp.
Return strained liquid to pot and add some fresh thyme and parsley. Cook for 5 minutes.
Serve and top with cream (optional), yogurt (optional), sour cream (optional), tabasco sauce (optional), or cheese (optional) and alongside with a grilled cheese sandwich (optional).
Printable PDF Recipe below: