Homemade Tomato Soup with Gluten-Free Croutons

Allison Day

by | Updated: December 4th, 2016

Even better than a cozy blanket, a roaring fire or a mug of creamy hot chocolate, a bowl of piping hot soup can warm you all the way through on the coldest of winter days. As convenient as it is to pop open a can to quickly chase away the chills, you’ll likely be spooning down scores of sodium and other undesirable ingredients when you opt for ready-made instead of homemade. With a recipe as easy as this, you’ll have heat and a healthy meal you’ll want to make again and again—even after the snow melts.

Homemade Tomato Soup Recipe With Gluten-Free Croutons

Homemade Tomato Soup With Gluten-Free Croutons

Serves 4-6


Homemade Tomato Soup

1 (28-oz.) can whole tomatoes
1 cup vegetable broth
½ cup coconut milk
1 Tbsp. balsamic vinegar
2 Tbsp. coconut oil
2-3 cloves garlic, minced
1 small onion, diced
Salt and ground black pepper, to taste

Gluten-Free Cheddar-Dill Croutons

2 cups chickpea flour
1/3 cup chopped dill
¾ cup grated sharp cheddar cheese
2 cups water
¼ tsp. salt


  1. To make croutons, preheat oven to 400 degrees F. Line 8” square pan with parchment paper. In a large bowl, mix together all crouton ingredients (except water) and mix well; stir in water until incorporated. Pour batter into pan and bake for 20 minutes until top is dry. Remove pan from oven and let cool 10 minutes; slice croutons into 16 squares, then cut in half diagonally for 32 triangles.
  2. Preheat broiler to high with rack moved to top third of oven. Line large baking sheet with high-temperature parchment paper and arrange croutons on sheet. Broil for 3-4 minutes until tops being to brown. Remove sheet from oven and let croutons cool.
  3. To make soup, in large pot, heat coconut oil over medium heat. Sauté onion and garlic for  5-8 minutes until softened. Pour in broth and tomatoes and season with pepper and salt. Bring soup to a boil; reduce heat and simmer for 15 minutes.
  4. In blender or food processor, puree soup in batches, or use immersion blender to process smooth. If using blender or food processor, return soup to pot; stir in coconut milk and balsamic vinegar. Warm soup over low heat until heated through.
  5. Serve soup garnished with croutons.