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Sometimes, gluten free people have a hard time finding seasonal foods they can eat. The following is a delicious GF recipes to enjoy this fall season.

EASY ROAST TOMATO SOUP by Ashley Fehr, @thereciperebel


·      3lb Roma tomatoes (about 9 large)

·      1/2 small onion (or less, if you prefer, sliced)

·      1/4 cup olive oil

·      2 tablespoons minced garlic

·      1 teaspoon salt

·      1/4 teaspoon pepper

·      1 370ml can evaporated milk, or cream, optional 1 2/3 cup

·      1/2 cup freshly grated Parmesan cheese optional (not really)

·      3 tablespoons fresh basil

·      2 tablespoons tomato paste

·      1 teaspoon sugar

·      salt and pepper to taste


1.     Preheat oven to 400 degrees F.

2.     Halve tomatoes and place cut side up with the onion on a rimmed baking sheet. Drizzle with oil and add garlic, salt and pepper. Stir to coat well.

3.     Roast for 40-50 minutes, just until starting to brown.

4.     Place in the blender and puree until smooth (you’ll want to leave the lid cracked slightly so the steam can escape).

5.     Add milk, cheese, basil, tomato paste, and sugar and puree until smooth. Taste and adjust seasoning to your preference.

6.     Serve immediately with GF grilled cheese for dunking (obviously!).

Tips and Notes:

  • Grab the ripest tomatoes you can find — they are going to have the best flavor!
  • Feel free to go a little easy on the onion if you’re not generally a fan — I love how it rounds out the flavor and gives the soup more depth, but it’s your soup make it how you enjoy it 
  • Use whichever herbs you have handy that you love with tomatoes! Almost anything goes here.
  • This soup is naturally gluten-free and vegetarian. You can easily skip out on the milk and cheese to make this a dairy-free, vegan recipe.

           I hope you enjoy this delicious tomato soup recipe; may it keep you full and warm this Autumn season!

This recipe belongs to Ashley Fehr @theraciperebel

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