Gluten Free, Dairy Free Creamy Tomato Soup

No one will be able to tell that this soup is free of gluten and dairy!
Dish Type: soups & stews Lifestyle: dairy free, gluten free, nut free, paleo, vegan, vegetarian

Cook Time
30 minutes


1 tablespoons canola oil (or oil of choice)

1/2 cup diced onion

1 stick celery, chopped

1 medium carrot, chopped

1 clove garlic, chopped

1 - 796 ml can diced tomatoes

1 medium potato, peeled and diced

1 1/2 cups gluten-free vegetable stock (chicken stock can be substituted)

1 1/2 - 2 teaspoons salt

1 teaspoon dry parsley (or 1 tablespoon fresh)

1 teaspoon of sweetener of your choice (optional)

1/2 teaspoon ground black pepper


In a large pot over medium heat, saute the onion, celery, carrot, and garlic in the oil until tender, about 10 minutes.

Add the remaining ingredients and bring to a boil. Reduce heat and simmer until vegetables are tender, about 20 minutes.

 Use an immersion blender to puree the mixture until smooth, or ladle a small amount into a blender and blend until smooth. If you are using a blender or food processor, only work with small amounts of soup at a time. Garnish with basil and gluten-free croutons, or gluten-free grilled cheese. Enjoy!