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    Home » Meatless

    10-Minute Paleo Tomato Soup

    March 1, 2017 Updated: July 8, 2021 by Lisa Wells / 8 Comments

    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 Tomato Soup

    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

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


    10-minute tomato soup

    10-Minute Paleo Tomato Soup

    This easy tomato soup takes just 10 minutes to make!
    5 from 3 votes
    Print Save Email
    Prep Time: 5 minutes mins
    Cook Time: 5 minutes mins
    Total Time: 10 minutes mins
    Servings: 4 servings
    Course: Soup
    Cuisine: American
    Diet: Dairy Free, Gluten Free, Low Carb, Paleo, Vegan, Vegetarian, Whole30
    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
    • â…› 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
    Keyword: Quick and Easy
    Did you make this recipe?Please leave a star rating above and share your photo on social. I love seeing what you've made!

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    Comments

    1. robert ingrassio

      February 03, 2013 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 03, 2013 at 10:30 pm

        Thanks - glad you like the recipes!

        Reply
    2. lazypaleo

      March 12, 2013 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, 2013 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 09, 2014 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, 2014 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, 2016 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, 2016 at 2:03 pm

        I agree! Thanks Gillie!

        Reply

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    Welcome! I'm Lisa. If you're looking for easy ways to make healthy eating and living well a part of your lifestyle—without giving up all the foods you love or spending hours in the kitchen—you're in the right place.

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