Tasty Tomato Soup

This is the perfect side to a gluten-free grilled cheese sandwich, and also great to pack for a hot lunch.

Serves: 4Hands-on: 20 minutesTotal: 35 minutesDifficulty: Easy

Serves: 4


  • 10 medium ripe tomatoes
  • 2 Tbsp. olive oil, divided
  • 1⁄2 cup chopped onion
  • 3 cloves garlic, peeled and minced
  • 1 3⁄4 cups gluten-free vegetable broth
  • 1 can (6 oz.) tomato paste
  • 1 Tbsp. fresh chopped basil


  • Peel and chop the tomatoes, then place them in a large bowl and set them aside.
  • In a large saucepan, heat 1 tablespoon oil over medium heat. Add the onion and garlic and cook for about 3 minutes or until the onion is tender.
  • Add the tomatoes, cover the pan, and cook for about 5 minutes to soften the tomatoes.
  • Add the vegetable broth and tomato paste. Bring the mixture to a boil over high heat, and then reduce it to a simmer. Cover the pan and cook for another 10 to 15 minutes.
  • Pour the soup into a blender or food processor, 1 cup at a time. Do not overfill the blender. Blend the mixture until it is smooth.
  • Pour blended soup into serving bowls to serve and sprinkle with basil and remaining olive oil.