Gluten-free tomato and bread soup recipe

  • Serves 8
  • 10mins to prepare, and 45mins to cook
  • 198 calories / serving
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Pre-heat the oven to 200°C/400°F/ Gas mark 6. Drizzle 2-3 tablespoons olive oil over the cubed bread. Season with salt and pepper and bake for 10 minutes. Remove and set aside. Heat the remaining oil in a large saucepan and add the onion, garlic, chilli – if using and cook until they soften. Stir in the tomatoes, bread (leave some for garnish), sugar and basil. Season with salt and freshly ground black pepper.

Cook over a moderate heat for 15 minutes, stirring occasionally. Add the stock to the tomato mixture, bring to the boil, cover and reduce the heat to simmer for 15 minutes. Liquidise or purée 3 ladles of the soup and return to the saucepan. Taste and adjust seasoning accordingly. To serve: Swirl a little extra virgin olive oil onto the soup and garnish with some sprigs of fresh basil and reserved croutons.

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Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.


  • Ingredients

  • 6tbsp olive oil
  • 175g gluten free bread, cut into cubes
  • 2 onions, peeled and finely chopped
  • 4 garlic cloves, peeled and finely chopped
  • ½ red chilli, de seeded and finely chopped, optional
  • 1kg ripe plum tomatoes, peeled and chopped or 1.2kg peeled plum tomatoes, chopped
  • 1tsp sugar
  • 4tbsp fresh basil, roughly chopped
  • 2lt vegetable stock, bouillon gluten free stock
  • salt, to taste
  • freshly ground black pepper, to taste
  • extra virgin olive oil
  • sprigs of fresh basil
  • croutons for garnish (from bread above)
  • Energy 825kj 198kcal 10%
  • Fat 13g 18%
  • Saturates 2g 10%
  • Sugars 8g 9%
  • Salt 0.4g 7%

of the reference intake
Carbohydrate 18.7g Protein 2.4g Fibre 3.4g


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