I love the approach of soup weather at our house, when the Instant Pot starts to live on the counter and all of the favorite cold-weather comfort foods start their rotation. In fact, tomato soup was one of my favorite soups before switching to a real-food diet. Now, I don’t think I could eat the canned stuff if I tried, but this homemade version is wonderful.
Another bonus of making homemade soup is the versatility. This recipe is also easily adapted to dairy-free, and you can easily increase or decrease the garlic and salt to your family’s tastes. (My vote is always more garlic!)
How to Make Tomato Soup (From Fresh Tomatoes!)
This recipe is so quick to make and can even be made in just one pot if you have an immersion blender (one of my favorite kitchen tools). This recipe is grain-free and dairy-free, but tomatoes are nightshades, so this recipe might not be the best for those struggling with autoimmune issues.
Instant Pot Option
To adapt this to the Instant Pot, saute oil or butter, onion, and garlic in the Instant Pot for 2-3 minutes, stirring constantly. Add ingredients, close the top, and set pressure to High for 15 minutes. Let steam release naturally for 10 minutes. Remove lid and puree with an immersion blender right in the pot, and serve.
How to Dress Up Tomato Soup
I love to serve our tomato soup with a seasonal side. Sometimes it’s as simple as cut-up apples or sometimes as fancy as this tasty beet and arugula salad.
If you are mostly grain-free but still want the taste of the classic grilled cheese pairing, top the soup with some crunchy Parmesan chips.
Other ideas to add some fun textures and flavors (and even add more vegetables!):
- chopped roasted chicken to make it more of a meal
- a swirl of Greek yogurt (use a dairy-free yogurt if desired)
- roasted pepitas (pumpkin seeds) or pine nuts
- a dollop of basil pesto
- chopped and wilted spinach
- diced zucchini (saute with the onions and garlic)
- roasted carrot coulis
No Time to Make From Scratch?
It takes less than 30 minutes to make this soup, but life is busy and sometimes I don’t even have that. Kettle & Fire, my favorite broth-makers, also has an amazing ready-made tomato soup that I make sure to keep in the pantry for busy nights. The taste and nutrition are as good as homemade!
Simple Tomato Soup Recipe
Ingredients
- ¼ cup coconut oil (or butter)
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 28 oz diced tomatoes (or 6 fresh tomatoes)
- ½ cup fresh basil (minced, or 3 TBSP dried basil)
- 2 cups chicken broth
- 1 cup coconut milk (or heavy cream if not dairy-free)
- 6 oz tomato paste
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Place diced onion in a large pan with the butter or coconut oil.
- Saute over medium heat until the onions are soft and translucent.
- Add the minced garlic and tomatoes and saute an additional 2 minutes.
- Add the remaining ingredients to the pan and bring to a boil.
- Reduce heat and simmer for at least 5 minutes. For richer flavors, you can simmer for up to 30 minutes.
- If desired, use an immersion blender to carefully blend in the pot until smooth.
- Garnish with chopped basil and serve.
Notes
Can you freeze tomato soup?
It worked for me following these instructions.Nutrition
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What is your favorite kind of soup? Share below!
Simple and Natural Ways to Hygge at Home (& Get Cozy!)
Could this recipe be canned?
I haven’t personally tried to…
I can’t wait to try this! We have a dairy and coconut allergy in one of my kiddos, so I sub avocado in a soup like this. It makes it creamy with no added flavor, puréed at the end.
Hello Katie,
A pot of the Tomato Soup can be made with just a few ingredients and you have made it possible with simplicity.
It’s looking very delicious and healthy; it is favorable for your healthy and tasty breakfast.
I’ve tried several times this soup and every time I love to consume due to its creamy taste.
Thanks for sharing your healthy recipe with us.
With best wishes,
Amar Kumar
I made this – and included the bone marrow as well with the broth. With home made coconut milk, this is one of the BEST tomato soup recipes I’ve ever made. Thanks, Katie!
I’m curious, I’ve been reading your posts about how to eat your sunscreen. You mentioned you try to incorporate 2 tbsp of tomato paste a day. On days you don’t make soup…how do you incorporate it? Do you make some kind of homemade v8 or something like that?
Pasta sauce, eggs, even in smoothies if I’m feeling brave 😉
Simple and delicious! I used cows milk and water (didn’t have any chicken stock on hand) and it was still so yummy. Served with grilled cheese; a perfect meal for this snowy fall day!
This tomato recipe is delish! Even my picky eater husband, who claimed wouldn’t eat tomato soup, ate it. I didn’t have any broth so I just used water. I also used a regular blender vs immersion blender. I just left the little cap on the lid off to let heat go while blending. Perfect dish for this cold night!
Amazing
I made this for dinner guests yesterday – everyone RAVED!!! One said her favourite part was the crust. However, it was just a touch too sweet for me and my man since we are used to eating almost no sugar these days, so today I am making this again just for him at half sweetness for the filling – I simply omitted the honey and only used half the maple, added a teaspoon of gelatin, and added and egg as I found it a bit runny yesterday, and I know it would be even more runny omitting half of the sugar that would be caramelized.
Thanks mama for the recipe – wonderful!
I’m so glad you liked it! Thanks for reading!
I should not have attempted to change the recipe! It failed! your original pecan pie recipe is perfect.
But this is odd, I posted this again to the pecan pie page, and it ends up
again on the Tomato soup page… could you be having technicals?
That is odd. You’re sure you tried to post it here: https://wellnessmama.com/13137/pecan-pie/
Yep but no biggie, I just reposted there!
Thanks for ALL you do, I’m forwarding recipes, podcasts, and raving about you and your site to everyone I know! You are making my health journey so much better.
LOVE the recipe app by the way – so worth it.
I”m prepping for our first baby making with your recipes and all your wonderful advice. Thank you so much!
I have no clue how this ended up on the Tomato Soup page 🙂 I made a mistake! Should have posted on the pecan pie page… And even so, do not omit extra sweetener or add an egg – it did NOT work!
Can this recipe be canned in a pressure or water bath canned?
Possibly. Make sure you read your canning system instructions… Some types can’t do tomato very well because of acid content. If you do want to preserve the sauce for future use, it will not be as wonderfully fresh, but it freezes nicely.