Gluten-Free Tomato Soup with Pasta
Warm, comforting, and perfectly tailored for gluten-free diets, this Gluten-Free Tomato Soup with Pasta is a delightful twist on a classic favorite. Bursting with robust flavor from diced yellow onions, fragrant garlic, and rich canned crushed tomatoes, this easy-to-make recipe is infused with aromatic dried basil and oregano for an irresistible depth of flavor. Gluten-free pasta adds heartiness, while optional coconut milk creates a creamy texture that’ll make every spoonful unforgettable. Ready in just 40 minutes, this soup is perfect for busy weeknights yet elegant enough for gatherings. Garnished with fresh parsley, it’s a wholesome, gluten-free comfort dish that will warm your soul! Keywords: gluten-free tomato soup, gluten-free pasta recipes, creamy tomato soup, easy weeknight dinner, comfort food.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 28 ounces Canned crushed tomatoes
- 4 cups Vegetable broth
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 cups Gluten-free pasta (e.g., penne or macaroni)
- 1 cup Coconut milk (optional, for creaminess)
- 2 tablespoons, chopped Fresh parsley (optional, for garnish)
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion and sauté for 3-4 minutes until softened.
Stir in minced garlic and cook for another 1-2 minutes until fragrant.
Pour in the canned crushed tomatoes and vegetable broth, stirring to combine.
Add dried basil, dried oregano, salt, and black pepper. Stir well.
Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes, stirring occasionally.
While the soup is simmering, cook the gluten-free pasta according to the package instructions. Drain and set aside.
After simmering, use an immersion blender to puree the soup until smooth. (Alternatively, carefully transfer the soup to a regular blender and blend in batches, then return it to the pot.)
If desired, stir in coconut milk to add creaminess to the soup.
Add the cooked gluten-free pasta to the pot and stir to combine.
Adjust seasoning to taste with additional salt and pepper if needed.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2094 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.4 g | 131% | |
| Saturated Fat | 57.4 g | 287% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4475 mg | 195% | |
| Total Carbohydrate | 276.5 g | 101% | |
| Dietary Fiber | 41.0 g | 146% | |
| Total Sugars | 63.4 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 475 mg | 37% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 5409 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
