A quick and easy vegan tomato soup that uses simple pantry staples to make a flavorful and warming bowl of soup for the coldest winter day.

Easy Vegan Tomato Soup

This gluten and dairy free tomato soup is so easy to make, my 11-year-old can make it! There are no complicated ingredients and it is cheap to make. The best part is that you know exactly what is in it, which is important if you have dietary restrictions or are wanting to eat a plant-based diet.

This recipe is adapted from a recipe I found on Gluten-Free Living. As someone who is celiac and has a casein intolerance, I often experiment with simple ingredients to create wholesome, comforting meals that can be enjoyed by almost anyone. You can read more about my philosophy on food here.

Tomato soup and grilled cheese are an American classic duo. It was something I grew up on and it was something I fed my kids for lunch on occasion prior to my diagnosis in 2008. Everyone I knew grew up on tomato soup and grilled cheese sandwiches. It was something we would eat on snow days or Saturdays during our long Canadian winters.

However, back in the day, our first instinct was to grab a can of Campbell’s Condensed Tomato Soup and pop it in a pot to warm up. It, unfortunately, contains wheat flour and is off the table for me and some of my children.

We recently discovered a gluten-free bread that doesn’t taste like cardboard and a rather nice smokey flavored plant-based cheese to make grilled cheese. All it needed was a quick and easy-to-make tomato soup.

You will love how simple and flavorful this soup is. If you prefer a creamier soup, you can add some plant-based sour cream or coconut milk to it, but it really doesn’t need it.

Getting Started You Will Need…

• an onion
• garlic cloves
• olive oil
• canned crushed tomatoes
• vegetable broth
• cane sugar
• salt
• pepper

Equipment

How to Make Vegan Tomato Soup

Peel and finely dice the onion. Mince or press the garlic in a garlic press.

In a large pot over medium-high heat, heat olive oil until warm, but not smoking. Add onion and cook until the onions are soft and transparent about 3 minutes.

Add minced or pressed garlic and cook, stirring frequently for another minute.

Add canned tomatoes and vegetable broth. Stir gently to combine. Bring to a rolling boil and then reduce heat.

Simmer over low heat for 30 minutes, stirring occasionally to keep the soup from sticking to the bottom of the pot or burning. Season by adding sugar, salt, and pepper. You may omit the sugar, but it helps to cut the acidity of the tomatoes.

For a smooth soup, puree with a handheld immersion blender. Serve warm and enjoy.

Download your guide and start saving money on groceries today!

This eBook is full of tips, a grocery list, and simple recipes to help you save money buying gluten-free groceries so that you can enjoy great food with your friends and family.

GO

Loading…

GO

Loading…

Welcome to the Under Three Acres Family! 🌻🥗🎂

You have successfully joined our subscriber list and your Free Guide will be in your inbox any minute now. 

Variations to try

Although the soup tastes fantastic just the way it is, you may want to add a little more love to your bowl by adding some toppings. Add-ons are fun and versatile. Each person can make their bowl special by adding a little something on top.

You can make the soup a little creamer by adding in some plant-based cream cheese, sour cream, or coconut milk.

In addition, feel free to sprinkle some freshly chopped herbs on top. Some herbs that pair well with tomato soup are basil, oregano, thyme, or chives.

A sprinkle of plant-based cheese is also a great option if cheese is your thing.

A favorite of mine is to drizzle a bit of Braggs All Purpose Liquid Soy Seasoning on my tomato soup. It reminds me a bit of the wheat-containing Maggi Seasoning that my husband introduced me to while living in Germany.

The Germans often add a little bit of Maggi to their soup. It can really boost the flavor of a bland dish and give it a bit of oomph. I grew fond of the flavoring and I urge you to give it a try if you can or try the Braggs if you can’t, and let me know what you think in the comments below.

FAQ’s About This Vegan Tomato Soup Recipe

Q: I don’t have any vegetable broth can I just use water.

A: I wouldn’t recommend it because the broth is what adds flavor to the soup. You can substitute the vegetable broth with the broth of your choice or you can use 4 cups of water mixed with a store-bought or homemade bouillon powder or cubes in the appropriate amount.

Q: I don’t own a handheld immersion blender. What should I do?

A: You don’t need to blend the soup at all if you don’t want to. If you want a smoother soup, you can use a blender and blend it in batches. Let the soup cool slightly then fill the blender no more than half full with soup and remove the center cap to blend. Lay a tea towel over top to avoid splatters. Hot soup can cause a blender to explode if it is overfilled, so proceed with caution.

When you try this recipe, leave a comment below and let me know what you think of our roasted chicken chili and if you happen to make some, tag me @underthreeacres on Instagram.

Other gluten-free soup recipes you might enjoy!

Print

Easy Vegan Tomato Soup

A quick and easy vegan tomato soup that uses simple pantry staples to make a flavorful and warming bowl of soup for the coldest winter day.

Course Soup

Cuisine American

Keyword dairy-free, gluten-free, vegan

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Servings 6 servings

Author Under Three Acres

Equipment

• 1 Immersion Blender

Ingredients

• 1 medium onion, finely diced
• 2-3 cloves garlic, minced
• 6 tablespoons olive oil
• 2 28 ounce can crushed tomatoes
• 4 cups vegetable broth
• 1 teaspoon cane sugar
• 1 teaspoon salt, more to taste
• pepper, to taste

Instructions

• In a large pot over medium-high heat, heat olive oil until warm, but not smoking. Add onion and cook until the onions are soft and transparent about 3 minutes. Add minced or pressed garlic and cook, stirring frequently for another minute.
• Add canned tomatoes and vegetable broth. Stir gently to combine. Bring to a rolling boil and then reduce heat. Simmer over low heat for 30 minutes, stirring occasionally to keep the soup from sticking to the bottom of the pot or burning.
• Season by adding sugar, salt, and pepper. You may omit the sugar, but it helps to cut the acidity of the tomatoes.
• For a smooth soup, puree with a handheld immersion blender.
• Serve warm and enjoy.

Notes

For a creamier soup, stir in plant-based sour cream, cream cheese, or coconut milk to taste.

Garnish with your choice of herbs (basil, chives, oregano, or thyme) and drizzle with olive oil or top with your favorite grated plant-based cheese.

This easy chicken chili recipe is a gluten free chicken chili that is simple to make using leftover or rotisserie chicken and some simple and flavorful ingredients.

Chicken Chili Recipe with Simple Ingredients

When cooking for our large family, I like to use leftovers and simple ingredients to make budget-friendly meals that taste great, are wholesome, and filling. This leftover chicken chili is a great meal to serve a crowd or to bring to a potluck.

We often enjoy roast chicken on Sundays. Since one chicken isn’t quite enough for our large family, I often roast two or three chickens at a time. This is one way I like to economize my time in the kitchen.

Leftover roast chicken can be used in many different ways. Leftover chicken chili is just one of them. And if you don’t have any leftovers, you could easily make this easy chicken chili with rotisserie chicken from the grocery store.

To Make Gluten Free Chicken Chili You Will Need…

Before I tell you how to prepare this gluten free chicken chili, I want to share with you one way to make this meal even more cost-effective. Use dried beans. It is an extra step, but it doesn’t take that much extra time if you plan ahead.

This recipe uses cooked white beans. You can either use your favorite canned brand of navy or cannellini beans or if you plan ahead you can use dried beans.

How to Cook Dried Beans Quickly & Easily

To be honest, I buy a lot of beans to store in our pantry. With the recent supply chain issues in addition to the fact that we live half hour from the closest grocery store, we like to stay well-stocked. If you are interested in starting your own gluten-free prepper pantry, be sure to check out this video.

Dried beans take up a lot less space than canned beans, space that can be used to store other food. They are a lot cheaper, but they have one caveat, you need to remember to soak and cook them before using them.

I have eight children and I am a very busy mom. Needless to say, I often forget to soak my beans ahead of time. Actually, the day I went to make this chicken chili to photograph for this blog post, I forgot to soak the beans.

It wouldn’t have been a big deal, but it was also meant to be eaten for supper. Knowing how popular the Instant Pot is, I figured someone had come up with a way to cook beans without soaking them. I got lucky and found a quick and easy method to cook beans for this recipe.

Check out the recipe >>> Instant Pot Beans from Tiffiany at Don't Waste the Crumbs

Tiffany’s recipe makes roughly six cups of cooked beans which is enough to make a double batch of gluten free chicken chili. I used half a batch for the chili and froze the rest to use next time.

Download your guide and start saving money on groceries today!

This eBook is full of tips, a grocery list, and simple recipes to help you save money buying gluten-free groceries so that you can enjoy great food with your friends and family.

GO

Loading…

GO

Loading…

Welcome to the Under Three Acres Family! 🌻🥗🎂

You have successfully joined our subscriber list and your Free Guide will be in your inbox any minute now. 

Chicken Chili Recipe – Step-by-Step

For this recipe, you are going to need 4 cups of shredded or diced chicken. If you plan on using a rotisserie chicken, look for one that is between 2.5 and 3 lbs.

4 cups diced roast chicken = 2.5 – 3lb rotisserie chicken = 21 oz. raw chicken

In a pinch, you can use approximately 1 1/3 lbs (21 oz.) of raw chicken and brown it lightly in oil before adding the rest of the ingredients.

Heat a medium saucepan over medium-high heat and add oil. Add onions and bell peppers and cook uncovered for 5 minutes, stirring often until slightly translucent.

Add the crushed garlic, salt, cumin, paprika, cinnamon, red pepper flakes, and cayenne pepper stirring to combine. If your family likes the heat, feel free to add more cayenne and/or red pepper flakes. Mommy bloggers’ recipes are notorious for being mild.

Add the cooked beans, diced tomatoes, crushed tomatoes, and broth. Stir until well-combined. Bring the chili to a boil and then turn it down to low, cover and simmer for 45 minutes. Stir occasionally to ensure that the chili doesn’t burn or stick to the bottom of the pot.

Remove the lid and simmer uncovered for another 15 minutes. Serve hot, with your favorite sides and garnishes of choice.

Optional Garnishes & Sides

We like to serve chili with a variety of garnishes and paleo cornbread. Some of our favorite garnishes include:

• sour cream (regular and dairy-free)
• grated cheese (regular and dairy-free)
• tortilla chips
• avocado
• freshly squeezed lime

There are a variety of dairy-free options of sour cream and grated cheese available these days for folks like me that can’t tolerate lactose or casein.

If you have corn allergies, try these grain-free tortilla chips.

Leave a comment below and let me know what you think of our roasted chicken chili and if you happen to make some, tag me @underthreeacres on Instagram.

Other gluten-free soup recipes you might enjoy!

Print

Easy Chicken Chili Recipe with Roast Chicken

A simple recipe made using wholesome ingredients and leftover chicken.

Course Main Course, Soup

Cuisine American

Keyword dairy-free, gluten-free

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Servings 12 servings

Author Under Three Acres

Ingredients

• 4 cups leftover roast chicken, cut in bite-sized pieces
• 4 medium onions, finely diced
• 3 bell peppers, chopped
• 2 tablespoons olive oil
• 2 teaspoons salt
• 2 teaspoons cumin
• 1 teaspoon paprika
• ½ teaspoon ground cinnamon
• ½ teaspoon red pepper flakes
• ¼ teaspoon cayenne pepper
• 4 cloves garlic, pressed
• 3 cups white beans, fully cooked (equal to 2 – 14 oz cans, drained)
• 1 28oz can diced tomatoes
• 1 28oz can crushed tomatoes
• 2.5 cups chicken broth

Optional Sides

• sour cream, grated cheese, avocado, diced tomatoes, sliced green onions, or chives, cornbread, nacho chips

Instructions

• Heat a medium saucepan over medium-high heat and add oil. Add onions and bell peppers and cook uncovered for 5 minutes, stirring often until slightly translucent.
• Add the crushed garlic, salt, cumin, paprika, cinnamon, red pepper flakes, and cayenne pepper stirring to combine.
• Add the beans, diced tomatoes, crushed tomatoes, and broth. Stir until well-combined. Bring the chili to a boil and then turn down to low, cover and simmer for 45 minutes. Stir occasionally to ensure that the chili doesn't burn or stick to the bottom of the pot.
• Remove lid and simmer uncovered for another 15 minutes. Serve hot, with your favorite sides and garnishes of choice.

Notes

You can use leftover chicken or turkey, or use the meat off of a 2.5 to 3lb rotisserie chicken.

German lentil soup made with carrots, potatoes, leek, bacon, and frankfurters is a farmhouse classic.

German lentil soup with frankfurters is one of those recipes that remind my husband of his childhood. The last time I made this soup, my oldest son kept remarking that he had forgotten how much he loved this soup because I hadn’t made it in years.

When I was growing up, we never ate lentils that I can remember. Sometime early on in my marriage, my husband told me that he loved lentil soup. So what is a newlywed to do, but to find an easy lentil soup recipe to make for her husband?

If you are interested in reading more about our time living in Germany, check out our story.

To Make German Lentil Soup With Frankfurters You Will Need

To Soak or Not to Soak Lentils is a Good Question

There is some debate as to whether or not one should pre-soak lentils before cooking. This website is 100% gluten-free and is written for people who have a history of digestive issues. Soaking lentils makes them easier to digest, which seems like a good reason to do it.

And while it won’t ultimately make or break the quality of your dish, soaking lentils before cooking will help neutralize some of the lectins and phytic acid and potentially reduce your digestive upset.

Soaking and or boiling foods that contain lectins and phytates can neutralize these compounds and potentially reduce your digestive upset.

How to Soak Lentils

Step 1:

Wash and rinse lentils. Pick out any debris or stones.

Step 2:

Put the lentil in a ceramic or glass bowl and cover it with at least one inch of tap water and let them soak for 2-4 hours.

Step 3:

Drain the lentils, then rinse them once more with fresh, cold water before using them in your recipe.

Download your guide and start saving money on groceries today!

This eBook is full of tips, a grocery list, and simple recipes to help you save money buying gluten-free groceries so that you can enjoy great food with your friends and family.

GO

Loading…

GO

Loading…

Welcome to the Under Three Acres Family! 🌻🥗🎂

You have successfully joined our subscriber list and your Free Guide will be in your inbox any minute now. 

German Lentil and Potato Soup – Step by Step

Prepare the lentils by rinsing and soaking them as instructed above.

Wash and finely cut the carrots, celery, and leek into small pieces. Dice the onions and peel and cube the potatoes into bite-sized morsels.

For this recipe, I used pork bacon from the pigs we had butchered in the fall. We asked our butcher to cut half of the bacon into slices and the rest into larger chunks.

This recipe uses 3.5 oz (100g) of bacon which is equivalent to 4-5 slices of extra thick-cut bacon available in the grocery store. Dice the bacon slices into smaller bite-sized pieces.

Heat olive oil in a large saucepan over medium heat and fry the bacon until it is crisp, but not burnt. Add onion, celery, and carrots and stir fry them together for about 5 minutes until the onions are translucent.

Drain the lentils, rinse, and add them to the pot with the marjoram and bay leaf. Add your favorite gluten-free broth or stock to the pot and stir everything together. Bring to a boil and simmer with the lid on for 20-30 minutes.

Taste the soup and flavor it with salt, pepper, sugar, and additional marjoram to taste. Add the diced potatoes and continue cooking the soup for approximately 20 minutes, until the potatoes are cooked.

Just before the potatoes are tender and almost finished cooking, cut the frankfurters into bite-sized pieces and add them to the lentil soup to warm them up. Serve the soup and garnish with chopped parsley. Enjoy with your favorite gluten-free crackers or biscuits!

Leave a comment below and let me know what you think of our easy lentil soup recipe and if you happen to make some, tag me @underthreeacres on Instagram.

Optional Substitutes

In Germany, you would use celeriac instead of celery stalks. It is a root vegetable and has a stronger flavor than stalks of celery. They actually sell a little bundle of “Suppengemüse” at the grocery store in Germany and most soup recipes over there calls for a bundle of it to be added to the soup.

If you can’t find gluten-free frankfurters, you can use your favorite gluten-free hotdogs, morsels of ham, or simply add more bacon.

Other gluten-free soup recipes you might enjoy!

Print

German Lentil Soup

Classic German lentil soup made with carrots, potatoes, leek, bacon, and frankfurters.

Course Soup

Cuisine German

Keyword dairy-free, gluten-free

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Soaking Time 4 hours hours

Servings 4 servings

Author Under Three Acres

Ingredients

• 1 cup brown lentils
• 3.5 ounces extra thick cut bacon (4-5 slices)
• 1 large carrots
• 3 stalks of celery
• 1 onion
• 1 leek
• 2 medium potatoes
• 2 quarts broth or veggie stock of choice
• 1 tablespoon olive oil
• 1-2 teaspoons marjoram
• 1 teaspoon sugar
• salt and pepper, to taste
• 1 bay leaf

Extras

• 4-6 European Wiener sausages (frankfurters)
• parsley to garnish

Instructions

• Wash and rinse lentils. Soak in a large ceramic or glass bowl covered with at least one inch of water for 2-4 hours.
• Finely cut the carrots, celery, onion, and leek into small pieces. Dice the 2 potatoes into bite-sized pieces and set them aside.
• Heat olive oil in a large saucepan over medium heat and fry the bacon. When the bacon is fried, add onion, celery, and carrots and stir fry for about 5 minutes, until the onions are translucent.
• Drain the lentils, rinse and add to the pot with the marjoram, and bay leaf. Add the broth and stir everything together. Bring to a boil and simmer with the lid on for 20-30 minutes.
• Flavor the soup with salt, pepper, sugar, and additional marjoram to taste. Add the diced potatoes and continue cooking the soup for approximately 20 minutes, until the potatoes are cooked.
• Cut the frankfurters into bite-sized pieces and add them to the lentil soup to warm them up. Serve the soup and garnish with chopped parsley. Enjoy!

Notes

Gluten Alert! Be sure to check that the labels on the broth and European Wiener sausages you are using are gluten-free if you are following a gluten-free diet.

Feel free to substitute the European Wiener sausages (frankfurters) with gluten-free hotdogs.

Favourite Fall Recipes for Families

The flavors of fall are some of my favorites. Over the years, I have collected recipes that our family loves and has enjoyed many times. In addition to my handwritten collection of recipes, I also hoard recipes on Pinterest. Isn’t that the greatest place to find recipes? 

For our family, fall is the best time to slow down and spend time cooking and baking. Most of the recipes that I am about to share are special and take a little effort to put together. However, the extra effort is worth it. The flavors and textures are sublime.

Here are some of our current favourite fall recipes…

Grain Free Apple Pie

Allergy Friendly Apple Pie Filling

Paleo Apple Bacon Muffins

Pumpkin Spice Bread

Cauliflower Leek Soup

Perfect Whole 30 Instant Pot Tomato Soup (Paleo, Vegan)

No Bean Whole 30 Butternut Squash Chili

Roasted Butternut Squash and Bacon Soup

As you may have noticed, most of the fall recipes are paleo or allergy-friendly. I have celiac disease and have to be adventurous in the kitchen at times. Over the years, I have learned to live with my restrictions. Now there are so many recipes for celiacs. 

The paleo and keto recipes are more common now and it really helps to feel less deprived and a little more normal. They are also pretty healthy and the ones above are kid-friendly. 

Despite having celiac disease, I could never part with my great aunt’s best recipes. I absolutely love her pumpkin pie and still make it in a paleo crust. It was a family favorite growing up and has graced many a Thanksgiving and Christmas table.

It can be made with roasted pumpkin or canned pumpkin and put in the unbaked pie shell of your choice. This recipe makes enough for one large pie plate or 2 smaller ones.  If you can eat dairy, butterscotch ripple, or maple walnut ice cream pair nicely with it.

Quick Pumpkin Pie Filling

This pie filling whisks up in a jiffy and is mild-flavored. Aunt Bernadette wasn’t fond of strong flavors and preferred the subtle taste of pumpkin with a little cinnamon and nutmeg. 

I like to use roasted sugar pumpkins for the filling. They are a small variety of pumpkins with a lot of flavors. They tend to have less moisture than store-bought canned pumpkins. You will need to adjust the amount of milk accordingly.

Auntie’s Pumpkin Pie Recipe

• 2 large eggs
• 1 cup sugar
• 1/4 tsp salt
• 1/4 tsp nutmeg
• 3/4 tsp ground cinnamon
• 1 1/2 cups pumpkin puree
• evaporated milk (optional)

1. Preheat the oven to 450F.
2. Combine the first 5 ingredients in a large bowl. Whisk or beat together until thoroughly mixed. 
3. Add the pumpkin puree and mix again until well blended.
4. Pour into an unbaked pie shell. Drizzle a little evaporated milk on top of the pie. If your pumpkin is dry you can add a little more, if it is quite moist omit it or use less. If you are dairy-free, use vanilla almond milk in its place.
5. Bake your pie at 450F for 10 minutes. After 10 minutes, turn your oven down to 350F and continue baking for 30 minutes. Your pie is done when the pumpkin is set and the crust is nicely browned.  

Note: Use your favorite pie crust and top with whip cream or ice cream, if desired.

Does your family have favorite fall recipes? What do you look more forward to eating during the fall season? Are you on the lookout for delicious and wholesome gluten-free recipes? You’ve come to the right place. As a gluten-free homesteader, I am always creating new recipes to make from my farm-fresh produce. You won’t want to miss my new recipes.

To get new recipes delivered straight to your inbox, subscribe below and be sure to check out our YouTube channel where I share extra tips on making gluten-free food affordable and tasty.

Like what you see and want more?

Join the Under Three Acres community and sweeten up your inbox with new recipes, helpful gardening, and homesteading tips, and lots of gluten-free goodness.

Your information will not be shared with or sold to a third party. This subscription is free of charge and can be canceled at any time.

Subscribe

Loading…

Thank you!

You have successfully joined our subscriber list.

Shop Related Products