Growing up, almost every Sunday afternoon meant grilled cheese sandwiches and tomato soup for lunch after church. It’s a classic for a reason! There’s nothing better than warm, savory tomato soup with a toasty something for dipping. These days my 4-year-old agrees. Whenever I make something he likes he tells me, “Mommy make this dinner all the time!” I have such a love for trying new recipes that we don’t often make the same thing twice. But I’ve realized kids love meal repetition and I want my boys to grow up with family food memories and traditions. It also makes meal planning so much easier to have meals like Sunday afternoon grilled cheese or Friday night pizza night. When I was a kid we always ate grilled cheese and tomato soup with sweet pickles and apple slices. I almost can’t have this meal without a sweet pickle or I feel like something is missing!

This soup is the most delicious tomato soup I’ve ever made. It is heads and shoulders above the canned condensed soup I grew up on. (Sorry Mom!) It is velvety smooth with a rich tomato flavor. It pairs perfectly with gluten-free grilled cheese. If you can eat cheese, try grilled cheese with bacon, thinly sliced green apple, and sharp white cheddar. All smothered in butter, then toasted to perfection of course. That combination is the grilled cheese of my dreams. And this soup is the tomato soup of my dreams. It uses cashew cream instead of regular cream. Aside from making it dairy-free, the cashew cream also lends a sweet note to the soup which is heavenly against the acidity of the tomatoes. If you have a nut allergy a little coconut cream works great instead. If you’re a fan of the Nordstrom tomato soup, give this one a try. It tastes so much like it! Enjoy!

Want more soup recipes? Try this comforting Butternut Squash Soup Recipe!

5 from 2 votes

Creamy No-Cream Tomato Soup {Gluten-Free, Dairy-Free}

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 servings
This soup is so flavorful and comforting you'd never guess it doesn't include any cream! For the gluten-free all-purpose flour I use Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (not affiliated). You can use any gluten-free all-purpose flour you have on hand. If you have a nut allergy this soup is delicious with a little coconut cream added in place of the cashew cream. This soup also freezes very well!


  • 2 tablespoons olive oil
  • 1 large sweet onion chopped
  • 1/4 cup gluten-free all-purpose flour
  • 2 tablespoons tomato paste
  • 2 28 oz cans whole San Marzano Tomatoes
  • 2-3 cups chicken stock or vegetable stock
  • 1 bay leaf
  • 1-2 teaspoons brown sugar
  • 1/2 teaspoon baking soda cuts the acidity of the tomatoes
  • salt and pepper to taste

For the Cashew Cream

  • 1/2 cup raw unsalted cashews
  • 1/2 cup chicken stock or vegetable stock
  • (or you can use 1 cup of full-fat coconut milk)


  • Heat a large dutch oven over medium heat. Add the olive oil and onion, and cook until softened, 5-7 minutes.
  • Add the gluten-free flour and tomato paste, cook for 2 minutes while stirring.
  • Pour in the tomatoes and stock. Scrape any flour/onion bits from the bottom of the pan and stir to combine.
  • Add the bay leaf along with 1/2 teaspoon each of salt and pepper and bring to a simmer. Reduce the heat to low and simmer for 10-20 minutes.
  • MAKE THE CASHEW CREAM: Meanwhile, combine the cashews and stock a high-speed blender. Blend until smooth and creamy.
  • Remove the soup from the heat. Discard the bay leaf. Working in batches, add the soup the blender with the cashew cream and puree in batches until smooth. (Alternatively, you can puree the soup using an immersion blender, then stir in the cashew cream.)
  • Add the sugar and baking soda, then season to taste with salt and pepper. Add more stock to thin if necessary. Enjoy!


Calories: 148kcal | Carbohydrates: 13g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 429mg | Potassium: 414mg | Fiber: 2g | Sugar: 6g | Vitamin A: 245IU | Vitamin C: 15.7mg | Calcium: 52mg | Iron: 2.1mg

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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  1. 5 stars
    I had never made tomato soup.. I normally just get it from the can, but I will never buy the canned stuff again! This was so tasty! Add a gluten free roll to dip and mmmm, all set!

  2. Oh my goodness this tomato soup looks SO good, and I love that it’s dairy-free to! And your idea for a bacon/apple/white cheddar grilled cheese to go with it/ Genius! Can’t wait to give it a shot!!

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