Paleo & Whole30 Tomato Basil Soup recipe – made with canned tomatoes and in the blender. Ready in just 15 minutes! (dairy free, gluten free, sugar free, clean eating)
After all the heavy and rich foods of the holidays, I’m ready to start eating lighter and healthier to start the year off right.
We’re doing a Whole30 in our house this January, and this paleo and Whole30 Tomato Basil Soup recipe is the perfect lunch or dinner that I know I’ll be making all month.
I love this tomato soup because of how clean it is! All real ingredients, and most importantly no dairy. Most tomato soups are packed with butter and cream, but this one is made with just tomatoes, onions, garlic, chicken stock, olive oil, fresh basil, and a little coconut milk to add some dairy free creaminess.
The best part of this soup is how fast it comes together! It is ready in just 15 minutes, start to finish. I know. Seriously.
Since tomatoes aren’t in season in January, I love using canned tomatoes to make this paleo & whole30 tomato basil soup. You want to get really high quality tomatoes, since this soup is only going to be as good as your tomatoes. My very favorite canned tomatoes to use are whole, peeled San Marzano tomatoes. You can buy them at any grocery store, even Trader Joe’s and Costco!
You’re going to love how simple and tomato forward this soup is. And you’re especially going to love how healthy it is! Paleo, Whole30, dairy free, gluten free, grain free, sugar free and clean eating.
I’ll be sharing delicious and satisfying Whole30 all January long! If you want more Whole30 recipe inspiration, I have got tons of Whole30 recipes for you to enjoy!Print
- 1 medium yellow onion, chopped
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cloves of garlic, grated or finely minced
- (2) 28-ounce cans of whole, peeled tomatoes (San Marzano are my favorite!)
- 2 cups of chicken or veggie stock
- 1/2 cup basil leaves
- 1/2 cup canned unsweetened coconut milk
In a soup pot over medium heat, add the olive oil and sauté the onions, garlic, salt and pepper until the onions are soft and translucent, about 5-8 minutes.
Pour the soup from the blender back into the soup pot. Add the coconut milk. Warm over medium heat for 5 minutes. Taste for salt and pepper and add more if desired.
Serve warm topped with fresh basil leaves.
The soup is only as good as your canned tomatoes! My very favorite are San Marzano.
More Whole30 Soup Recipes:
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