Dairy and Gluten Free Tomato Bisque

It has been years since we have had tomato soup in our home. Visit 31 Days of Food Intolerance’s for the full story. Typically, various store brands contain gluten as a thickening agent and even in those instances where I do manage to find a “safe” gluten free option it inevitably contains dairy.

My solution like so many other food choices here at the homestead; make our own. This soup is a great option for this lenten season. Make it for dinner and enjoy the leftovers at lunch. 

Homestead Tomato Bisque 

This recipe is gluten and dairy free and a homestead staple. My kids request it almost weekly.

Ingredient List
Serving size 6-8 small/medium portions
  • 2 T butter /1 T grape-seed or EVOO (Extra-virgin olive oil)
  • 1 Small onion, diced
  • 2 slices of bacon, ham, or salami (finely chopped)….this can also easily be omitted
  • 2 T minced garlic
  • 3 T Gluten Free Flour
  • 4-6  Cups chicken broth (we use organic)/or chicken stock
  • 1 14-ounce can of diced tomatoes (with liquid)
  • 1 14-ounce can tomato sauce
  • 1 T Parsley 
    1 T Thyme
  • 1 Bay Leaf
    1 cup almond or rice milk
  • Salt and Pepper to taste


  1. Heat the butter and oil in a large dutch oven/soup pot over medium-high heat. Add the diced onion and saute for about 5 – 6 minutes or until the onion is translucent and soft in texture.
  2. Add the meat of choice and the minced garlic. Cook about 1-2 minutes longer.
  3. Whisk in the flour (it will get clumpy/ and cake like in appearance)
  4. Pour in the broth, milk, and tomatoes while continuing to stir vigorously. Whisk continuously until all the flour clumps are well blended and mixture is brought to a boil.
  5. Add remaining spices (parsley, thyme, bay, salt, and pepper) simmer 20-30 minutes
  6. Puree using an immersion blender (if you don’t have one….I highly, recommend it) It is such a great kitchen tool for soups and smoothies
  7. Lastly, dig in!

    (Click for a PRINTABLE version of this recipe)


One comment

Leave a Reply