I swear, the smell of roasted tomatoes and garlic in the oven is enough to make me stop whatever I’m doing and just stand in the kitchen, breathing it all in. It’s like a warm hug—comforting, familiar, and impossible to ignore.
Growing up, my grandma always had a pot of tomato soup simmering on the stove, but back then, I didn’t appreciate it the way I do now.
She made it from scratch, no cans, no shortcuts—just simple, fresh ingredients that somehow turned into magic.
Now, I do the same, but with a little twist to make it extra creamy and, of course, gluten-free. This soup is packed with roasted tomatoes, fresh basil, and just the right amount of garlic.
And because no bowl of tomato soup should be lonely, I’m serving it with crispy, cheesy garlic bread that just happens to be gluten-free (but you’d never know).
Trust me, this combo is chef’s kiss perfection.
Tips & Variations
- Dairy-Free? Use dairy-free cheese or skip it altogether.
- Extra Protein? Stir in shredded chicken or add a handful of white beans.
- No Fresh Tomatoes? Canned fire-roasted tomatoes work great (use two 14-oz cans).
- Make-Ahead Friendly: Store the soup in the fridge for 3-4 days or freeze for up to 2 months.
Serving Suggestions
Serve the soup hot, topped with fresh basil and a drizzle of olive oil. Dip that crispy, cheesy garlic bread right in—it’s the best part!
Creamy Gluten-Free Tomato Basil Soup with Cheesy Garlic Bread
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A velvety, roasted tomato basil soup paired with crispy, buttery, gluten-free cheesy garlic bread—comfort food at its finest!
Ingredients
For the Soup:
- 2 lbs fresh Roma tomatoes, halved
- 1 small onion, diced
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 2 cups vegetable broth (or chicken broth)
- ½ cup full-fat coconut milk (or heavy cream)
- 1 tbsp tomato paste
- ½ tsp smoked paprika (optional)
- ½ tsp red pepper flakes (optional)
- Salt & black pepper, to taste
- 1 tsp honey (balances acidity)
- ½ cup fresh basil leaves, roughly chopped
For the Cheesy Garlic Bread:
- 1 gluten-free baguette or sandwich bread
- 2 tbsp butter, softened
- 1 tbsp olive oil
- 2 cloves garlic, minced
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 tbsp fresh parsley, chopped
- Pinch of salt
Instructions
Step 1: Roast the Tomatoes
- Preheat your oven to 400°F.
- Place halved tomatoes on a baking sheet, cut side up. Drizzle with 1 tbsp olive oil, sprinkle with salt, and roast for 30-35 minutes until caramelized.
- Let them cool slightly before blending.
Step 2: Make the Soup
- In a large pot, heat 1 tbsp olive oil over medium heat. Sauté onions for 3-4 minutes until soft.
- Add garlic and tomato paste, cook for another minute.
- Pour in the roasted tomatoes and vegetable broth. Add smoked paprika and red pepper flakes if using.
- Simmer for 10 minutes, then blend the soup using an immersion blender (or carefully transfer to a blender).
- Stir in coconut milk, honey, and fresh basil. Let it simmer for 5 more minutes, then season to taste.
Step 3: Make the Cheesy Garlic Bread
- Preheat the broiler.
- Mix butter, olive oil, garlic, and salt in a small bowl.
- Spread the mixture over the gluten-free bread slices. Sprinkle with mozzarella, Parmesan, and parsley.
- Broil for 2-3 minutes until bubbly and golden brown.
Notes
Can be made dairy-free. Freezes well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup, Dinner
- Method: Stovetop, Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl of soup + 1 slice of bread
- Calories: ~320 per serving
- Sugar: ~8g
- Sodium: ~580mg
- Fat: ~18g
- Saturated Fat: ~7g
- Unsaturated Fat: ~9g
- Trans Fat: 0g
- Carbohydrates: ~32g
- Fiber: ~5g
- Protein: ~9g
- Cholesterol: ~18mg
