This lazy gluten-free tomato soup is creamy like bisque, dairy-free, and is a no-chop no-peel no-blend recipe!
This is possibly the easiest tomato soup you’ll make — perfect for a quick lunch or an evenings when you don’t want to fuss. Everything used is a pantry staple: dump the ingredients into a pot, bring to the boil, simmer for 20 minutes, and it’s ready. No chopping, no peeling, no blending required.
Serve with a gluten-free grilled cheese for dipping, or top with freshly chopped basil if you have it. The result is rich and creamy — think bisque — yet completely dairy-free and vegan.
If you love tomato soups, try other variations later like a quick spicy Indian-style tomato soup, a roasted red pepper and cherry tomato bisque, or a light lemon lentil soup with Indian flavors. All of those are simple, one-pot options that pair well with this easy pantry recipe.
Why you’ll love it
- Ridiculously simple — so easy even a child can make it.
- One-pot, no chopping, minimal washing up.
- Creamy texture that tastes like a bisque without dairy.
- Vegan and gluten-free by default.
- No added thickeners required — the coconut milk gives body naturally.
Ingredients and substitutions
Onion powder: Don’t skip or substitute this — it adds a lot of background flavor.
Smoked paprika: Use smoked paprika rather than regular or sweet if you can. For a more intense smoky heat, a picante smoked paprika (such as Pimentón de la Vera picante) is ideal.
Garlic powder: If you don’t have garlic powder, you can crush and add one fresh garlic clove instead.
Sugar: A small amount balances the acidity of the tomatoes — any sugar on hand will work.
Coconut milk: Full-fat gives the creamiest result. Light coconut milk works for fewer calories but won’t be quite as rich; the finished soup won’t taste strongly of coconut.
Vinegar: Red or white wine vinegar is preferred; apple cider vinegar can be used in a pinch.
Crushed tomatoes: Use crushed tomatoes rather than chopped or fresh tomatoes for the best texture; San Marzano-style crushed tomatoes are ideal if available.
Vegetable stock: Use ready-made stock or reconstitute a high-quality stock cube or bouillon to taste.
How to make it
This is about as short and simple as instructions get.
Gather the ingredients: crushed tomatoes, coconut milk, vegetable stock, smoked paprika, onion powder, garlic powder, a little sugar, and a splash of vinegar.
Pour everything into a medium-sized non-stick saucepan. You don’t need to stir them together, though a stir at the start is fine.
Heat on high until the mixture reaches a boil, then reduce to medium-high so it simmers lively. Leave to cook for 20 minutes.
During cooking you may notice some foam around the edges — that’s normal and will subside. After cooking, give the pot a quick whisk to break up any spice clumps. Taste and adjust seasoning: I often don’t add salt because many stock cubes contain plenty, but add salt if your stock is low-sodium.
Finish each bowl with freshly ground black pepper and, if you like, chopped basil. For an even richer finish, stir in a spoonful of cream, Greek yogurt, or a vegan alternative just before serving.
Enjoy warm with toast, a sandwich, or crackers for dipping.
Store it
Refrigerate leftover soup in a sealed container for up to five days. This soup freezes very well, so consider making a double batch and freezing portions for quick meals later.
If the coconut milk separates slightly after thawing, a quick whisk or brisk stir will bring the texture back together. Reheat gently on the stovetop or in the microwave until warmed through.
Did you make this gluten-free tomato soup? Leave a review or comment below and share your tweaks. Tag any photos you take with your social handle so others can find inspiration from your version.
📖 Recipe
Easy Gluten-Free Tomato Soup
Easy, creamy, gluten-free and vegan tomato soup made from pantry staples. No chopping or blending required — ready in about 25 minutes.
Times
Prep: 5 minutes Cook: 20 minutes Total: 25 minutes
Ingredients
- 28 oz (850 ml) can crushed tomatoes
- 13.5 oz (400 ml) can full-fat unsweetened coconut milk
- 2 cups (480 ml) vegetable stock
- ½ teaspoon smoked paprika
- ½ tablespoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon sugar
- ½ tablespoon red wine vinegar (or white wine vinegar or apple cider vinegar)
- Freshly ground black pepper, to serve (optional)
Instructions
- Add all ingredients to a medium-sized pot.
- Heat until the mixture boils, then reduce to a lively simmer on medium-high heat.
- Simmer for 20 minutes.
- Whisk briefly, taste and adjust seasoning, then serve warm.
Notes
If you don’t have vegetable stock, substitute two cups of water plus one stock cube or two teaspoons of vegetable bouillon base, prepared according to the package directions.
Nutrition Information (per serving)
Calories: 99 • Total Fat: 3g • Saturated Fat: 2g • Sodium: 708mg • Carbohydrates: 18g • Fiber: 4g • Sugar: 11g • Protein: 4g