There’s something about a bowl of tomato soup that feels like a warm hug on a chilly day.
And when you add roasted garlic to the mix? Oh man, it just hits different.
Today, I’m sharing my favorite homemade Gluten Free Roasted Garlic Tomato Soup. It’s easy, it’s fresh, and it tastes like you actually know what you’re doing in the kitchen (even if you just threw it together while the dog barked and the kids fought over who touched the remote last).
This soup isn’t just “good for gluten-free” — it’s GOOD, period. Thick, cozy, garlicky, and tomato-packed… without any weird ingredients or shortcuts.
We’re talking fresh tomatoes, real roasted garlic, and simple pantry basics you already have on hand. No gluten, no junk. Just real food done right.
Why You’ll Love It
Rich roasted flavor: Slow-roasting the tomatoes and garlic brings out crazy good sweetness.
Naturally gluten-free: No sneaky thickeners or wheat-based nonsense hiding in the pot.
Budget-friendly: Fresh ingredients you can grab at any grocery store, no fancy shopping trip required.
Make-ahead magic: Tastes even better the next day. (Pro tip: double the batch.)
Fresh Ingredient Notes
Tomatoes:
The fresher, the better. If you’re hitting up the farmers market, snag the tomatoes that feel heavy for their size and smell like sunshine.
Garlic:
Go big. You’re roasting a whole head, and you’re going to want every golden, melty clove.
Broth:
Make sure it’s labeled gluten-free. Some broths sneak in hidden wheat ingredients. Better safe than sad.
How to Serve
Ladle the soup into bowls, drizzle with a tiny bit of olive oil, and sprinkle some fresh basil over the top.
Maybe grab a crusty gluten-free bread on the side to swipe through the bowl. (Highly recommend.)
Cold night? Blanket, movie, this soup. You’re welcome.
Hosting friends? Add a side salad and some cheesy gluten-free garlic bread and pretend you’re a fancy chef.
Storage + Freezing Tips
Fridge: Store cooled soup in an airtight container for up to 5 days.
Freezer: Freeze in batches for up to 3 months. Reheat gently on the stove while you daydream about tomato season.
Tip: The flavors get even better overnight.
It’s like magic, but without the unicorns and sparkles.
Real Life Notes
I made this soup for the first time on a gray Sunday when I needed something comforting but didn’t want to eat junk.
I didn’t have fancy equipment, didn’t even peel the tomatoes. Just roasted everything, tossed it in a pot, and hoped for the best.
Turns out the best was exactly what I got.
Now it’s one of my go-to recipes anytime I see good tomatoes.
Especially in late summer when they’re practically begging to be turned into something beautiful.
Bonus Variations
Want to mix it up? Try one of these:
Spicy Roasted Tomato Soup: Add a pinch of crushed red pepper while sautéing the onions.
Creamy Tomato Basil: Stir in a generous splash of full-fat coconut milk and extra fresh basil.
Protein Boost: Toss in some cooked gluten-free pasta, chickpeas, or shredded chicken.
Roasted Red Pepper Twist: Add one or two roasted red peppers to the blender with the tomatoes.
Final Thoughts
This Gluten Free Roasted Garlic Tomato Soup proves you don’t need a million ingredients, a chef’s degree, or a second mortgage to make real homemade soup.
It’s simple, real, honest food — the kind you’ll make once and then crave forever.
Grab some tomatoes, roast up that garlic, and get ready to be real proud of yourself.
This soup? It’s your new rainy day hero.
Gluten Free Roasted Garlic Tomato Soup
- Total Time: 1 hour
- Yield: 4 servings
- Diet: Gluten Free
Description
A rich, comforting tomato soup made with fresh roasted tomatoes and sweet caramelized garlic. Naturally gluten-free and packed with cozy homemade flavor, it’s perfect for chilly nights or easy meal prep.
Ingredients
3 pounds ripe tomatoes (Roma, vine, or heirloom… whatever’s fresh and smells like a tomato)
1 whole head of garlic
3 tablespoons olive oil
1 medium yellow onion, chopped
2 cups gluten-free vegetable broth (homemade or store-bought)
1 tablespoon tomato paste
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
½ teaspoon smoked paprika (optional, but highly recommended)
1 teaspoon dried basil (or a handful of fresh if you have it)
1 teaspoon sugar (helps balance the acidity of the tomatoes)
Fresh basil leaves for topping (optional but chef’s kiss)
Splash of dairy-free milk or heavy cream (optional for a creamy version)
Instructions
First things first:
Preheat your oven to 400°F. Line a baking sheet with parchment paper (less mess, more chill).
Cut the tomatoes in half and lay them cut-side up on the sheet.
Chop the top off the garlic head to expose the cloves, drizzle a little olive oil on top, and wrap it up in foil like a little present. Tuck it onto the sheet next to the tomatoes.
Drizzle everything (except the wrapped garlic) with 2 tablespoons of olive oil, sprinkle with a pinch of salt and pepper, and roast for 35–40 minutes.
The tomatoes should be soft and a little caramelized. The garlic should smell like heaven.
While the roasting magic happens, heat 1 tablespoon olive oil in a big soup pot over medium heat. Toss in the chopped onion and sauté until soft and golden, about 8 minutes.
When the onion starts smelling sweet and buttery, stir in the tomato paste and smoked paprika (if using). Cook it for 1–2 minutes until it deepens in color. It’s these little steps that make the soup taste like it cooked for hours.
Once the tomatoes and garlic are ready, let them cool just enough so you don’t burn your fingerprints off.
Squeeze the roasted garlic cloves out of their skins straight into the pot. Dump the roasted tomatoes in too, juices and all.
Give everything a good stir.
Add the vegetable broth, salt, pepper, dried basil, and sugar.
Stir it all together, bring it to a gentle boil, then lower the heat and let it simmer uncovered for 15 minutes. Your kitchen will smell like you should open a restaurant.
Use an immersion blender right in the pot and blend until smooth.
No immersion blender? No problem. Ladle it carefully into a regular blender, just don’t fill it to the top (hot soup can expand and make a big ol’ mess).
Blend it up, then pour it back into the pot.
Taste. Adjust the salt, pepper, or sugar if needed.
Want it creamy? Stir in a splash of dairy-free milk or cream until it looks just right.
Notes
Use the freshest tomatoes you can find for the best flavor.
If you want a creamier texture, add a splash of dairy-free milk or heavy cream after blending.
Make a double batch and freeze some for busy nights.
Always double-check your broth to make sure it’s certified gluten-free.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting, Blending, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 generous bowl (about 1½ cups)
- Calories: 180 kcal (approximate)
- Sugar: 8g (from natural sugars in tomatoes)
- Sodium: 620mg (depends on broth and added salt)
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
