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Whole30 Tomato Soup (Gluten-Free Whole30, Paleo, Vegan)

Fresh and healthy, this Whole30 Tomato Soup tastes like a bowl full of summer! Use fresh or roasted canned tomatoes with dried basil for a creamy and delicious gluten-free soup. This creamy Whole30 soup is perfect for anyone looking for a dairy-free or vegan tomato soup recipe.

Two bowls of Whole30 tomato soup with parsley

My name is Sarah, and I am addicted to soup. And not just soup. Soup with smoked paprika. Judge all you want, but I am proud of who I am. And I won’t stop making soup recipes that taste like they are infused with unicorn tears and bacon. Believe.

Soup is pretty much my favorite thing. Whole30 soups are so delicious, comforting, and healthy that I actually put together a guide on 15 Whole30 Soups to keep you warm and cozy.

If you don’t want a homemade soup that is ready in 20 minutes when you get home late from work and you kick your heels off as hard as you can against the wall, your bra is halfway to the floor, and everyone is hungry, then FINE. Go eat somewhere else.

Because I’m staying put. With this soup. I don’t have a problem. You have a problem.

Is Tomato Soup Healthy?

Heck yes, it is! But people can load it with cream and other stuff to turn a delicious and light soup into something heavy. But we’re not doing that are we friend? Nope!

Whole30 Tomato Soup Ingredients

  • Whole peeled tomatoes – we’re using canned to make this a year-round meal! Buy them from the store or can your own whole tomatoes in the summer.
  • Ghee or olive oil (use olive to keep this vegan)
  • Aromatics – onion and garlic
  • Spices – dried basil, oregano, parsley, and smoked paprika
  • Nutpods or your milk of choice
  • Broth/stock – chicken or veggie (related: try making your own chicken bone broth)
  • Baking Soda (it cuts the acidity of the tomatoes without using sugar)

canned tomatoes, ghee, onion, and other ingredients for making paleo tomato soup

If you don’t want to make your own homemade bone broth, check out this post on where to buy bone broth. In a very dorky move on my part, I’ve created a free download where you can compare protein and sodium content as well as the price per ounce for various brands. #nerdalert

Can I Make This Soup Whole30 Compliant?

Yes! Double-check your balsamic vinegar to make sure it is Whole30 compliant (no sugar, added sulfites, or caramel coloring).

Doing a Whole30 round and need help getting started off on the right foot? Download my totally free Trader Joe’s Whole30 Shopping List and Whole30 Costco Shopping List. I have done all the work for you with checking ingredients and figuring out safe foods.

How to Make Dairy-Free Tomato Soup From Scratch

*A printable and detailed recipe card is available at the bottom of the post.

Saute onions and ghee (or olive oil) in a heavy-bottomed saucepan. Add in garlic and whole canned tomatoes.

Throw in your spices, milk, broth and cook for a few minutes. Blend using an immersion blender or carefully transfer to a blender.

Three photos showing the process for making dairy-free tomato soup

Stir in the baking soda and finish with a drizzle of balsamic vinegar if you’d like. That’s it. You’ve made soup!

Pro Tips/Recipe Notes:

  • If you’re buying whole peeled tomatoes look for cans marked “San Marzano” as they break down really well and have an amazing flavor. If I’m not using canned tomatoes from my garden, I like the Muir Glen brand.
  • This soup freezes like a boss! Freeze in pint wide mouth canning jars for single-servings, and quart jars for family portions. Frozen soup is a vital part of our family’s freezer essentials. Make sure you leave 1 inch of headspace (space between the top of the food and the top of the jar) to allow for the soup to expand while freezing. It is recommended you only freeze in wide-mouth jars. For more information about safely freezing in jars, check out this post on Canning Supplies.

More Easy Dinner Recipes Like This

WEIGHT WATCHERS POINTS

One serving has 1 WW Freestyle SmartPoints.

Two bowls of Whole30 tomato soup with parsley
Print Recipe
5 from 18 votes

Whole30 Tomato Soup (Gluten-Free Whole30, Paleo, Vegan)

Prep Time5 mins
Cook Time15 mins
Total Time25 mins
This Whole30 Tomato Soup tastes like a bowl of summer! A creamy Whole30 soup perfect for anyone looking for a vegan tomato soup or dairy-free tomato soup.

Ingredients

  • 2 tbsp ghee or olive oil
  • 1/2 onion, chopped
  • 5 cloves garlic, minced
  • 2 28 oz cans San Marzano whole peeled tomatoes
  • 1 cup stock veggie or chicken
  • 1/2 cup non-dairy milk or original Nutpods
  • 1 tsp smoked paprika
  • 1/2 tsp dried parsley
  • 1/2 tsp dried oregano
  • 1 tsp dried basil
  • salt and pepper to taste
  • 1/8 tsp baking soda
  • balsamic vinegar optional

Instructions

  • In a heavy-bottomed saucepan, add the olive oil or butter over medium heat. Stir in the onion and allow it to cook down for 3-4 minutes.
  • Add the garlic, and stir for another 2 minutes.
  • Add the tomatoes (juice and all), and turn the heat up to medium-high. Break up the tomato chunks a bit and cook for a few minutes. Stir often, and don't let it burn.
  • Add the stock, milk/cream, smoked paprika, parsley, basil, and oregano. Bring to a near boil stirring the whole time.
  • Using an immersion blender, blend the soup to your desired consistency. Want it all smooth? Go for it! A few chunks? This is your world; this soup just lives in it. If you don't have an immersion blender, carefully transfer the hot soup to a blender. Leave the center cap on the lid off to allow the steam to release.
  • Once blended, add the baking soda and stir to combine. You'll notice a bit of foaming action with the baking soda; totally normal. Finish with a drizzle of balsamic vinegar.
Nutrition Facts
Whole30 Tomato Soup (Gluten-Free Whole30, Paleo, Vegan)
Amount Per Serving (1 cup)
Calories 45 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 0g0%
Cholesterol 1mg0%
Sodium 32mg1%
Potassium 61mg2%
Carbohydrates 2g1%
Fiber 0g0%
Sugar 1g1%
Protein 1g2%
Vitamin A 130IU3%
Vitamin C 1mg1%
Calcium 21mg2%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

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40 comments on “Whole30 Tomato Soup (Gluten-Free Whole30, Paleo, Vegan)”

  1. I am also addicted to soup and love to have for lunch every day I can. This recipe was super easy and is oh so flavorful. I did tweak the recipe just a smidge by using the tomatoes I had on hand (fire-roasted) instead of the ones listed in the ingredient list, but other than that followed the directions and ingredients as noted above. I’m looking forward to lunch tomorrow!

    • I’m so glad you enjoyed in Donna, and yes, soup for lunch all day every day! We have made it with fire-roasted tomatoes and I thought it was delightful.

      Thanks for taking the time to leave a review.

  2. This recipe saved the night. Dumped in some refrigerator tortellini, served with a salad…easy dinner on a crazy cold night!

  3. Best soup ever!

  4. Good stuff!! Would have taken a pic but dove in too quick! I used reg milk and added cheddar to the bowls. Served grilled cheese sandwiches with chef shamy garlic butter with parmesan and basil.

  5. Um, yes, soup, Please! It’s a great way to use “stuff” up. If it can be put in a blender, all the better! I have several recipes that have “serves 6” crossed out and replaced with “serves 2 of us.” Because a “cup” of soup is a joke. If we are talking about pantry clear out, which we have been; I’m just a little slow in my response times – soups, stir-fry and pasta salads were the go-to for me. I even found some tamales in my freezer from Christmas (!). They are now too high salt for me (on their own), but ONE, thrown in the blender (serves as part of the protein, plus a thickener), then added to (no salt added to ANYTHING ELSE in a can) a can of petite chopped roasted tomatoes (sometimes blendered with the tamale), some grilled corn, onions, bell peppers (red/yellow or orange), chopped zucchini, and half a can of black beans and home made broth (cumin/garlic/oregano/cayenne pepper/SMOKED PAPRIKA) and two of us are good to go! I ask you: “How is that NOT a meal?” You’ll have to move this comment, or just delete it, because it has nothing to do with this tomato soup, delicious as it is.

    • I love the creation of this soup from the freezer!!! That is the kind of thing that makes me so happy and it sounds delicious as well.

  6. So good. This comes from a girl who grew up understanding how gross Campbell’s tomato soup (sorry fans) was and refused to eat it until the ripe age of 39. Now I am kinda obsessed. This was my first crack and making it myself and I will for sure be making it again. Soon.

  7. I have my son, daughter and 12 friends ‘over for the weekend’ for their dance practice weekend. I hav e a batch of this on for when they arrive, plus your onion soup as well. I have been perfectly able to make good soup on my own for years and years no recipes, but your tomato soup is a fabulous recipe and always gets complimented!

    • ‘french onion soup’ is normally served with pieces of cheese on toast in it, so I think they might have cheese toasties ( grilled cheese to you lot!) as well on the side. HM flapjack and biscuits. Not biscuits as you know them and certainly no gravy (as anyone knows it!) Pfft, cultural differences!

  8. Oh my!  I may have to make this again soon!

  9. “you kick your heels off as hard as you can against the wall, your bra is halfway to the floor”

    This alone is reason enough to trust any of your recipes. 😂

    Soup tonight! 🥘