About 30 Minutes or Less, Dairy Free, Dinner, Egg Free, Freezer Friendly, Gluten Free, Grain Free, Paleo Friendly, Recipes, Uncategorized, Vegetarian

Recipe: Gluten Free Speedy Tomato Bisque

Fast and gluten free don’t always go together very well. So many people I meet complain about having to make everything from scratch, and I don’t know about you, but processed gluten free foods seem to often disappoint on flavors, textures and nutrition, not to mention my wallet. Every time I create a new recipe, I always take time and ease of preparation into account.

This tomato bisque is ready in under 30 minutes, and the dairy free option is just as good, if not better than using straight up cow’s milk. Toss some toasted croutons on top, or serve with a grilled cheese sandwich…can you say comfort food? It makes enough to serve two people a cup of soup, but let’s be honest, I finished the whole thing myself for lunch. Feeling satisfied…

Gluten Free Speedy Tomato Bisque

Prep Time: 5 minutes

Cook Time: 15 minutes

Yield: 2 cups of soup

Gluten Free Speedy Tomato Bisque

Always double check your ingredients for Gluten Free status before using!

If cross contamination is a concern,click HERE to view products from my favorite spice company that are organic and gluten free!

Curious about ingredients used in this recipe? Click here for info and sources!


  • 2 Cups Stock (Chicken or vegetable)
  • 4 Tablespoons Tomato Paste (or 1/4 cup...tablespoons are just easier to scoop!)
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Onion Powder
  • 1/4 teaspoon Rosemary
  • 1/4 teaspoon Oregano
  • 1/4 teaspoon Thyme
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Sugar (Optional - can help cut the acidity of the tomato)
  • 1/4 teaspoon Fish Sauce (Optional)
  • 2 Tablespoons Milk or Cream (I used Coconut Milk in a can, the creamy part)
  • 1 Tablespoon Arrowroot


  1. Combine everything except the milk and arrowroot into a saucepan and whisk together.
  2. Bring to a boil, then simmer for 10 minutes.
  3. While the soup is simmering, whisk the arrowroot into the milk.
  4. When the 10 minutes is up, slowly pour the milk/arrowroot mixture into the soup, whisking as you pour.
  5. Heat gently - the soup will thicken slightly (no more than a minute or two).
  6. Pour into a bowl and if desired, top with croutons, and serve!


Just about any type of milk will work. Use more or less depending on the level of creaminess you desire.

Croutons are easy to make, and a great way to use up your gluten free bread that has gotten a little dry.

Grilled cheese sandwiches are perfect for dipping into this soup - and yet another way to breathe life into dry, gluten free bread.