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10-Minute Paleo Tomato Soup

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Need soup fast? This super easy 10-minute tomato soup will warm you up quick. Bonus: it's paleo, gluten-free and Whole30!

Paleo tomato soup

This may be the fastest soup I've ever made. I was looking for something quick, warm and comforting, but still gluten-free and paleo-friendly. I put together a few ingredients I had in the pantry, blended everything until it was velvety smooth and brought it to a quick simmer. The result was an almost instant paleo tomato soup with intense tomato flavor and a hint of heat and garlic.

I used canned tomatoes since fresh tomatoes are out of season (and I didn't have any in the house). This soup is really all about the tomatoes, so it's important to use the best quality tomatoes available. For canned I always go with organic tomatoes. I like Muir Glen Organic and they always have them at my local grocery store. See the Cook's Illustrated canned tomato taste test here for a review of the major brands.

The rest of the ingredient list is short—just stock and a little olive oil, tomato paste, and spices. The simplicity of this recipe makes it gluten-free, dairy-free, Whole30, low carb, and vegan-friendly.

10-Minute Paleo Tomato Soup is a quick and easy dairy-free, paleo tomato soup with intense tomato flavor and a hint of heat and garlic. | cook Eat Paleo

This quick tomato soup recipe is perfect for lunch with a tuna-stuffed avocado or a 3-minute keto English muffin. This post contains affiliate links. Please read my disclosure for more info.

This easy paleo tomato soup also freezes well, so if you have any left over just freeze it in single servings (I use these glass containers) and it's ready to pack for lunch when you need it.

More easy soup recipes


Print Recipe

10-Minute Paleo Tomato Soup

This easy tomato soup takes just 10 minutes to make!
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Soup
Cuisine: American
Keyword: Quick and Easy
Diet: Dairy Free, Gluten Free, Low Carb, Paleo, Vegan, Vegetarian, Whole30
Servings: 4 servings
Calories: 89kcal
Author: Lisa Wells

Ingredients

  • 1 28-ounce can whole tomatoes
  • 2 cups chicken stock or vegetable stock
  • 1 teaspoon garlic infused olive oil
  • 1 tablespoon tomato paste
  • 1/8 teaspoon chipotle chili flakes
  • sea salt to taste
  • fresh ground pepper to taste

Instructions

  • Add all ingredients to Vitamix or blender and blend on high until smooth.
  • Pour soup into sauce pan. Bring to a rapid boil, cover, reduce heat and simmer for 5 minutes to blend flavors.

Notes

For vegan: use vegetable stock instead of chicken stock

Nutrition

Calories: 89kcal | Carbohydrates: 12g | Protein: 4g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 3mg | Sodium: 488mg | Potassium: 539mg | Fiber: 2g | Sugar: 7g | Vitamin A: 310IU | Vitamin C: 19.6mg | Calcium: 65mg | Iron: 2.3mg

Paleo soup recipes to try

  • Roasted Butternut Squash Soup
  • Easy Rotisserie Chicken Soup in a Hurry
  • Roasted Asparagus Avocado Soup

 

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BONUS DOWNLOAD: Click here to get a free printable paleo shopping list. FREE Printable Paleo Shopping List

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Filed Under: Soups Tagged With: blender, dairy-free, gluten-free, grain-free, low carb, paleo, quick and easy, vegan, vegetarian, Whole30 Posted by: Lisa Wells 8 Comments

Previous Post: « Spicy Shrimp and Chorizo Soup
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Reader Interactions

Comments

  1. robert ingrassio

    February 3 at 10:47 am

    All I can say is wow! Great site and very neat recipe`s. Bob has been sharing your info since I have been reading Wheat Belly and I think you topo would enyoy it . Lots of thing that relate to you. Since I do all the cooking i think you have some things I must try. Good luck with this venture.

    Reply
    • Lisa

      February 3 at 10:30 pm

      Thanks – glad you like the recipes!

      Reply
  2. lazypaleo

    March 12 at 6:19 am

    I really can’t understand all of these paleo tomato soup recipes using canned tomatoes. Chopping some fresh ones would not only be healthier but would only take a minute or two more to prepare.

    Reply
    • Lisa

      March 12 at 11:08 pm

      I make a fresh tomato soup as well. It takes a little longer since I sauté the tomatoes first to develop the flavor, especially if they are not in season. Canned tomatoes are a great shortcut if you get an organic, BPA-free brand. Mark’s Daily Apple has a guide to BPA-free canned foods.

      Reply
  3. Donna

    November 9 at 7:59 am

    Any thoughts about how to transform this marvel into a “creamy-ish” version …sans coconut milk or nut butters?…a bit of puréed celeriac root? Newbie to your amazing blog and offerings..Clearly explained…sumptuous photography…much thanks from France.

    Reply
    • Lisa

      November 10 at 6:31 pm

      Donna, I think pureed celeriac would be good. You could also try adding a little cashew cream (soaked cashews blended with water to a smooth creamy consistency). Thanks for your comments! Glad to have a new visitor from France 🙂

      Reply
  4. Gillie

    January 21 at 11:32 pm

    Definitely not fresh tomatoes, very pallid at this time of year, at least in the northern hemisphere. Canned definitely best until the farmers’ market or your garden kick in, then, of course, as you say, fresh is best. Seasonal eating………

    Lovely recipes, thanks, Lisa

    PS I like roasting the tomatoes when they are fresh!

    Reply
    • Lisa

      January 22 at 2:03 pm

      I agree! Thanks Gillie!

      Reply

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