This Whole30-friendly Cream of Tomato Soup is a cinch to make with pantry staples! In about 20 minutes, you’ll end up with a comforting and dairy-free tomato soup that’ll warm you from the inside out!
I’ve been making this creamy and healthy version of cream of tomato soup for my kids for years because it’s fast and healthy. My older son loves it, even though he’s not a fan of coconut milk or coconut flavor—so don’t let your anti-coconut bias deter you from making this soup! If texture is an issue, definitely use a powerful blender (like a Vitamix)—no one likes chunks in a creamy soup.
- Extra virgin olive oil, coconut oil, avocado oil, or ghee: Use a good glug of extra virgin olive oil or your preferred cooking fat to help sauté the aromatics until they’re softened but not browned.
- Leeks: I recommend using at least 2 cups of thinly sliced leeks (the white and light green parts only) because they add a fantastic sweet onion-y flavor. If you don’t have leeks, thinly sliced shallots or onions will also work. Don’t skimp on this part because the sautéed alliums add to the creaminess of the soup when you blend it all together!
- Garlic: The more the better, but six cloves is always a good amount.
- Fire-roasted canned diced tomatoes: Yes, grab CANNED fire-roasted diced tomatoes (I love Muir Glen brand the best). Fire-roasted tomatoes add more depth and flavor to the soup without any fuss or muss. Don’t worry—regular diced tomatoes will work in a pinch. I know some of you may be tempted to use fresh tomatoes, but this pantry staple will save you both time and effort and the end result is terrific.
- Broth: Obviously, the better the broth, the better the soup! I use homemade bone broth or I buy Roli Roti or Bonafide Provisions at the store. If you want to make this soup vegetarian, use a high-quality vegetable broth.
- Coconut milk: My favorite brand is definitely Aroy-D that comes in green Tetra Pak containers at Asian grocery stores. If you absolutely despise coconut milk, you can definitely use another alternative milk but it may not turn out as creamy!
- Kosher salt
- Freshly ground black pepper
- Fresh basil: Top each bowl with thinly sliced fresh basil for a bright, herbaceous kick!
How to make Cream of Tomato Soup
Heat a large saucepan over medium heat. When the pan is hot, swirl in the extra virgin olive oil.
Add in the leeks and a sprinkle of salt. Sauté until the leeks are softened but not browned, about 3 to 5 minutes.
Next, add the minced garlic and cook for about 30 seconds, or until fragrant.
Turn off the heat and transfer the cooked leeks and garlic to a plate.
Dump the whole can of tomatoes, juice and all, into a high powered blender (I love my Vitamix blender)…
…and blitz on high until it’s smooth.
Pour half of the puréed tomatoes into a medium saucepan…
…and add the softened leeks to the remaining tomato purée in the blender. Blitz the tomato purée and aromatics on high until the mixture is smooth. Pour the contents of the blender into the saucepan.
Add the broth and coconut milk.
Stir well and crank the heat up to medium high to bring the soup to a boil. Then, decrease the heat to maintain a simmer for 10 minutes, stirring occasionally.
Taste the soup and adjust the seasoning with salt and pepper.
Ladle up the soup and garnish with fresh basil.
How to store leftovers
Got leftover cream of tomato soup? Leftovers can be stored in the fridge in a sealed container for up to four days or frozen for up to 3 months. Garnish with fresh basil after you reheat the leftovers.
More paleo creamy vegetable soup recipes
- Carrot Cardamom Soup (Instant Pot or Stovetop)
- Curried Cream of Broccoli Soup and the Instant Pot version
- Instant Pot Butternut Squash Soup
- Instant Pot Cream of Mushroom Soup
[Originally posted on January 19, 2011. Updated with new information and photos on September 6, 2021.]
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).
PRINTER-FRIENDLY RECIPE CARD
Cream of Tomato Soup (Paleo, Whole30, Dairy-Free)
- 2 tablespoons extra virgin olive oil or coconut oil, ghee, or avocado oil
- 2 cups thinly sliced leeks white and light green parts only. You can also use thinly sliced shallots or onion.
- Diamond Crystal kosher salt
- 6 garlic cloves minced
- 28 ounces fire-roasted canned diced tomatoes
- 1 cup bone broth chicken broth, or vegetable broth
- 1 cup full-fat coconut milk I like Aroy-D brand
- Freshly ground black pepper
- ¼ cup finely minced fresh basil
- Heat a large saucepan over medium heat. When the pan is hot, swirl in the olive oil.
- Add in the leeks and a sprinkle of salt. Saute the leeks until the leeks are softened, but not browned (about 3 to 5 minutes).
- Next, add the minced garlic and cook for about 30 seconds, or until fragrant. Turn off the heat and transfer the cooked leeks and garlic to a plate.
- Dump the whole can of tomatoes, juice and all, into a high powered blender (I love my Vitamix blender) and blitz on high until it's smooth.
- Pour half of the pureed tomatoes into the empty saucepan and add the softened leeks and garlic to the remaining tomato puree in the blender. Blend the tomato puree and leeks on high until the mixture is smooth.
- Pour the contents of the blender into the saucepan, followed by the broth and coconut milk. Stir well to combine.
- Crank the heat up to medium high and bring the mixture to a boil. Then, decrease the heat to maintain a simmer for 10 minutes, stirring occassionally.
- Taste the soup and adjust the seasoning with salt and pepper. Ladle up the soup and garnish with basil.