Gluten-Free Creamy Tomato Basil Soup with Garlic Croutons

Warm, comforting, and bursting with flavor, this Gluten-Free Creamy Tomato Basil Soup with Garlic Croutons is a hearty twist on a classic favorite. Made with rich canned tomatoes, fragrant fresh basil, and a velvety coconut milk base, this recipe offers a dairy-free and gluten-free option without compromising on indulgence. Each spoonful is perfectly balanced with aromatic sautéed garlic and onions melded into the creamy soup, while the oven-crisped, seasoned gluten-free garlic croutons add the perfect crunch. Ready in just 45 minutes, this dish is as easy to prepare as it is satisfying, making it a go-to choice for cozy weeknight dinners or an impressive starter for entertaining. Pair it with a crisp side salad or enjoy it on its own for a soul-soothing meal that’s both wholesome and decadent.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 3 tablespoons Olive oil
• 1 large Onion, chopped
• 3 Garlic cloves, minced
• 56 ounces Canned whole tomatoes with juice
• 2 cups Vegetable broth
• 0.5 cup Fresh basil leaves, chopped
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Coconut milk
• 1 medium Gluten-free baguette, cubed
• 2 tablespoons Olive oil
• 1 teaspoon Garlic powder
• 0.5 teaspoon Dried oregano
• 0.25 teaspoon Salt

Directions

Step 1

Heat 3 tablespoons of olive oil in a large pot over medium heat.

Step 2

Add the chopped onion and sauté until soft and translucent, about 5 minutes.

Step 3

Add minced garlic and cook for another 1 minute, until fragrant.

Step 4

Pour in the canned whole tomatoes with their juice and the vegetable broth.

Step 5

Add chopped fresh basil, salt, and black pepper to the pot.

Step 6

Bring the mixture to a simmer and cook for 15 minutes, allowing flavors to meld.

Step 7

Remove the pot from the heat. Use an immersion blender to puree the soup until smooth. Alternatively, transfer in batches to a blender, being careful of the hot liquid.

Step 8

Return the soup to the pot and stir in the coconut milk to give it a creamy consistency.

Step 9

Adjust seasoning with more salt and pepper if necessary, and keep warm on low heat while making croutons.

Step 10

Preheat your oven to 375°F (190°C) for the croutons.

Step 11

In a bowl, toss the cubed gluten-free baguette with 2 tablespoons of olive oil, garlic powder, dried oregano, and 0.25 teaspoon of salt.

Step 12

Spread the seasoned bread cubes on a baking sheet in a single layer.

Step 13

Bake in the oven for 8-10 minutes or until golden brown and crispy, shaking once halfway through for even browning.

Step 14

Serve the soup hot, garnished with garlic croutons, and enjoy.

Nutrition Facts

Serving size	(2685.2g)

Amount per serving	% Daily Value*
Calories	1482.5

Total Fat 79.1g	0%
Saturated Fat 12.2g	0%
Polyunsaturated Fat 8.1g
Cholesterol 0mg	0%
Sodium 6257.5mg	0%
Total Carbohydrate 174.7g	0%
Dietary Fiber 32.4g	0%
Total Sugars 90.7g
Protein 27.8g	0%

Vitamin D 0IU	0%
Calcium 538.9mg	0%
Iron 18.9mg	0%
Potassium 4261.6mg	0%

*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.

Source of Calories

Fat: 46.8%

Protein: 7.3%

Carbs: 45.9%