PALEO CREAMY TOMATO SOUP


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Paleo creamy tomato soup that’s perfect this time of year with beautiful seasonal tomatoes. I personally believe soup season is all year long, especially when you can make it in the blender! This recipe is incredibly easy yet so tasty. It’s easily customizable to your liking and gets creaminess from coconut milk. This soup recipe also happens to be vegan and paleo approved!

Paleo Creamy Tomato Soup Ingredients

Tomatoes: Tomatoes are, of course, the main ingredient for this tomato soup recipe. The key to great flavor in this soup is letting the tomatoes roast in the oven until soft and beginning to brown. Combined with the onions that caramelize, the taste is perfect even without spices.

Yellow Onion: You’ll want to use a sweet yellow onion for best results for this soup. Slice the onion thinly to allow it to caramelize in the oven and get that roasted onion flavor that we all love in a soup. A white onion will also work if that’s all you have on hand.

Garlic: I swear I could just eat roasted garlic plain… not even kidding. My favorite way to roast garlic is to leave it in the bulb, wrap it in foil and then drizzle olive oil on top before popping in the oven. This way, the cloves come out easily and are nice and soft.

Spices: The spices you’ll need for the tomato soup include salt, black pepper, dried basil and red pepper flakes. You can adjust to your liking by adding more of any spices or using Italian seasoning or fresh basil instead of dried. If you don’t like any spice, you can omit the red pepper flakes.

Coconut Milk: Coconut milk provides the creaminess in this creamy tomato soup. I highly suggest using canned coconut milk because it’s a lot creamier than a carton coconut milk. I like to scoop out the hardened top part for optimal creaminess.


How To Make Paleo Creamy Tomato Soup

Step One: Preheat oven to 400 degrees and line a sheet pan with parchment paper.

Step Two: Chop each of the tomatoes into quarters, slice the onion thinly and place on the sheet pan. Wrap the garlic cloves in a piece of foil and drizzle the olive oil over the garlic, onion and tomatoes.

Step Three: Bake for 30-40 minutes, until all of the vegetables are soft and beginning to brown slightly. Remove the pan from the oven and transfer the vegetables to a blender (or a large pot if using an immersion blender).

Step Four: Blend on high speed, in multiple batches if needed, and pour into a large pot over medium heat. If using an immersion blender, blend in pot then turn on the heat.

Step Five: Season with the salt, black pepper, basil and red pepper flakes. Taste and add additional salt if preferred.

Step Six: Bring the soup to a boil, then reduce heat to low and stir in the coconut milk. Let simmer until serving or refrigerate or freeze in glass containers.

If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!


PALEO CREAMY TOMATO SOUP

Recipe by Jenn Lueke
Servings

4-6

servings
Prep time

10

minutes
Cooking time

30

minutes
Diet

Gluten-Free, Grain-Free, Vegetarian, Paleo, Whole30

Red pepper tomato soup that you can make in the blender! I’m constantly trying out new soup recipes because there’s nothing better than sitting down with a hot mug of soup that’s good for the body and soul. This recipe has simple ingredients, can be made in just a few steps, and really highlights the roasted red pepper and basil taste. Even better? It’s super thick and isn’t too liquidy like lots of canned tomato soups.

Ingredients

  • 6-8 vine ripe tomatoes

  • 1 yellow onion

  • 6 cloves garlic

  • 2 tbsp olive oil

  • 2 tsp salt

  • 1 tsp black pepper

  • 2 tbsp dried basil

  • 1/4 tsp red pepper flakes

  • 1 cup coconut milk, canned

Directions

  • Preheat oven to 400 degrees and line a sheet pan with parchment paper.
  • Chop each of the tomatoes into quarters, slice the onion thinly and place on the sheet pan. Wrap the garlic cloves in a piece of foil and drizzle the olive oil over the garlic, onion and tomatoes.
  • Bake for 30-40 minutes, until all of the vegetables are soft and beginning to brown slightly. Remove the pan from the oven and transfer the vegetables to a blender (or a large pot if using an immersion blender).
  • Blend on high speed, in multiple batches if needed, and pour into a large pot over medium heat. If using an immersion blender, blend in pot then turn on the heat.
  • Season with the salt, black pepper, basil and red pepper flakes. Taste and add additional salt if preferred.
  • Bring the soup to a boil, then reduce heat to low and stir in the coconut milk. Let simmer until serving or refrigerate or freeze in glass containers.

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