Homemade Tomato Soup {Whole30 + Paleo + Dairy Free}

This creamy roasted homemade tomato soup is full of bright citrus flavor from oranges and full of vitamin C. Super simple to make and Whole30, paleo and dairy free!

Originally published on May 31, 2018. Last updated on January 2, 2020.

Homemade Tomato Soup

I’m a soup all-year-round type of girl! Anyone else with me?? Come fall and winter I’m heavily into soups but any slightly cold day will do for me! Today is one of those days. Yes there are 80 degree days in the forecast this week but today is not one of them so helloooo soup! Homemade tomato soup is one of my absolute favorites.

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Tomatoes For Soup

Making tomato soup from scratch is so easy. You just need a few fresh ingredients and can be prepared in under an hour making it perfect for a weeknight meal!

In this recipe I use heirloom tomatoes but roma tomatoes work well also. I would suggest using the ripest, reddest ones you can find as they’ll have the best (and sweetest) flavor.

In a pinch you can use canned tomatoes, they won’t have the same flavor as roasted tomatoes but are still great. If you can, use a portion of canned fire roasted tomatoes for extra flavor.

How To Make Tomato Soup

This is a very simple recipe that pays off BIG with flavor! A few easy steps, some free time while the veggies roast, blend and you’re all set! It’s also an amazing make-ahead option to store in either the refrigerator or freezer for later use.

Tips and Substitutions

• If you can’t find heirloom or roma tomatoes choose the “meatiest” tomato you can find like a beef steak tomato.
• If you don’t have orange juice for this recipe you can substitute in more bone broth but it will change the flavor profile of the soup.
• In place of canned coconut cream you can buy coconut milk. Just put the unopened canned coconut milk into the fridge for an hour or so before making the recipe to help the cream and water separate then scoop out only the cream needed for this recipe.

Eat and Enjoy,
Nicole

More Whole30 Soups:

• Creamy Potato Leek Soup
• Healthy Chicken Potato Soup
• Lentil Soup with Smoked Sausage
• Instant Pot Tortilla-less Chicken Soup
• Whole30 Zuppa Toscana Soup

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Homemade Tomato Soup

★★★★★ 4.8 from 6 reviews

• Author: Nicole
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Lunch & Dinner
• Method: Bake / Stove Top
• Cuisine: American

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Description

This creamy roasted homemade tomato soup is full of bright citrus flavor from oranges and full of vitamin C. Super simple to make and Whole30, paleo and dairy free!

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Ingredients

Scale 1x2x3x

• 3 lbs heirloom tomatoes, quartered and deseeded (or roma tomatoes would also work well)
• 1 medium white onion, quartered
• 1 Tablespoon avocado oil
• 1 teaspoon salt
• 1/4 teaspoon freshly cracked black pepper
• 1/3 cup fresh orange juice
• 1/2 cup coconut cream
• 1/2 cup low sodium chicken bone broth
• 1 teaspoon fresh thyme leaves for garnish (*optional)

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Instructions

1. Preheat oven to 375 degrees F.

2. Once your tomatoes are quartered and deseeded and your onion is quartered place them on a baking sheet lined with parchment paper.

3. Drizzle the tomatoes and onion with avocado oil and gently toss until lightly coated, then arrange everything on the baking sheet so it’s evenly spaced. Sprinkle with salt and pepper.

4. When the oven has preheated roast the veggies for 45 minutes.

5. If you have an immersion blender: Remove the baking sheet from the oven and transfer the roasted tomatoes and onions into a medium sauce pan over medium-low heat. Add salt, pepper, fresh orange juice, coconut cream and low-sodium chicken bone broth.
   If you’ll be using a full sized blender: Remove the baking sheet from the oven and transfer the roasted tomatoes and onions into the blender and add salt, pepper, fresh orange juice, coconut cream and low-sodium chicken bone broth.

6. Blend until you reach your desired consistency.

7. Taste and adjust seasonings as needed.

8. If serving immediately you can turn up the heat to medium and then ladle into bowls and top with fresh thyme leaves and a drizzle of avocado oil (if you like those pretty oil beads on top of your soup). If you are making this ahead you can either refrigerate or freeze for later use. Enjoy!

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Notes

*This recipe should take about 1 hour, although 45 minutes of it will be hands off while you wait for the roasting in the oven to complete. It takes about 5 minutes to prep the the tomatoes and 10 minutes after the roasting to add the remaining ingredients and blend the soup before it’s ready to serve.

Keywords: Tomato Soup, homemade, whole30, paleo, dairy free,

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