An overhead shot of a white bowl filled with Whole30-friendly Cream of Tomato Soup
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Cream of Tomato Soup

This Whole30-friendly Cream of Tomato Soup is a cinch to make with pantry staples! 
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Soup
Cuisine: American
Keyword: Dairy-free, gluten-free, paleo, Primal, Tomato Soup, Whole30
Servings: 4 people
Author: Michelle Tam


  • 2 tablespoons coconut oil
  • 4 medium leeks white part only, thinly sliced
  • 6 garlic cloves minced
  • 28 ounces Muir Glen Organic Fire Roasted diced tomatoes
  • 1 cup chicken broth
  • 1 cup full-fat coconut milk
  • Diamond Crystal kosher salt
  • Freshly ground black pepper


  • Heat a large skillet over medium heat. When the pan is hot, swirl in the coconut oil and saut√© the leeks until softened.
  • Next, add the minced garlic and cook for about 30 seconds, or until fragrant.
  • 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 smooth. Pour half of the pureed tomatoes into a medium saucepan and add the softened aromatics to the remaining tomato puree in the Vitamix.
  • Next, blend the tomato puree and aromatics on high until the mixture is smooth. Pour the contents of the blender into the saucepan, followed by the chicken broth and coconut milk. 
  • Crank the heat up to medium high and bring the mixture to a boil. Then, decrease the heat to low and simmer for 10 minutes.
  • Taste the soup and adjust the seasoning with salt and pepper.
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