October 16, 2020

Whole30 Tomato Basil Soup

This Whole30 Tomato Basil Soup is bursting with the flavor of fresh basil and creamy without any dairy. The best part? This recipe comes together in around only 30 minutes and makes for the perfect quick and delicious weeknight dinner. 

Whole30 Tomato Basil Soup

Tomato soup is one of my personal favorites. It’s a warm and cozy classic that is full of flavor and so easy to make. If you have never made homemade tomato soup, it really could not be any simpler.

To make your own homemade soup all you need are a few pantry staples, fresh herbs, and aromatics. In around thirty minutes you’ll have a comforting soup made from real food ingredients that everyone will love.

Watch How to Make This Recipe

This soup recipe is Whole30 compliant but I include tweaks later in this post on how to make it fit your needs. Feel free to get creative and make this recipe work for you!

soup ingredients

Simple Ingredients for the Best Tomato Soup

One of the great things about this creamy tomato basil soup is that it’s made with just a few simple ingredients and most of them are pantry staples that you likely already have on hand.

  • Olive oil
  • Yellow onion
  • Garlic cloves
  • Fresh basil
  • Fire roasted tomatoes
  • Crushed tomatoes
  • Chicken broth
  • Full fat coconut milk
  • Balsamic vinegar
  • Red pepper flakes

diced tomatoes, chicken stock, and onions in a large pot

How to Make Creamy Tomato Basil Soup

Step One: First, start by heating a large pot or dutch oven over medium-high heat. Once it is hot, add a tablespoon of oil to the pot and the add the diced onions and garlic. Cook the onions and garlic for five to six minutes until the onions start to become tender and translucent.

Step Two: Next, add the roasted diced tomatoes, crushed tomatoes, chicken broth, balsamic vinegar, salt, and red pepper flakes to the pot. Simmer the soup for 30 minutes for 30 minutes.

tomato soup in blender with basil

Step Three: After the soup has finished simmering, transfer it to a high-powered blender and blend until smooth. Then, add the fresh basil and blend again. Transfer the soup back to your pot and add in the coconut milk. Stir until well combined and then simmer the soup for ten more minutes.

Step Four: Serve the soup with more fresh basil and a drizzle of coconut milk, and enjoy!

blended soup in stock pot

Tips and Tricks

  • Need to make this soup vegan or vegetarian? Feel free to use vegetable broth instead of chicken broth.
  • Fresh garlic and fresh basil are a must for this soup. They really help bring this soup to life.
  • If you have no reason to keep this recipe dairy-free, you can use half and half or even heavy cream instead of coconut milk.
  • You can garnish your soup with shredded cheese or additional red pepper flakes or black pepper.

How to Store This Soup

Once the soup has completely cooled, you can store it in an air-tight container in the fridge for up to 4-5 days. You an also freeze this soup for up to three months. To reheat the frozen soup, let in thaw completely in the fridge before reheating on the stovetop or in the microwave.

What to Serve with Tomato Soup

This soup is really perfect all on its own but if you would like, you can add in some shredded chicken for an extra boost of protein. If you are not doing a round of Whole30, you can also serve this soup with a toasted buttered bread or a grilled cheese sandwich on gluten free bread.

two bowls of tomato soup on wooden board

More Delicious Soup Recipes to Love

Gluten Free Chicken Noodle Soup

Easy Loaded Baked Potato Soup 

Whole30 Zuppa Toscana Soup

Healthy Chicken Taco Soup

Thai Red Curry Chicken Soup

Chicken and Corn Chowder

Healthy Slow Cooker Chili

Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Casey Colodny / THE MINDFUL HAPA


Whole30 Tomato Soup

  • Author: Ashlea Carver
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: Lunch + Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free
  • Author: Ashlea Carver
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: Lunch + Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free



  1. Heat a dutch oven or heavy bottomed pot over medium heat. Once hot, add the olive oil, onion, and garlic. Sauté the onions and garlic for 4-5 minutes until the onions soften and become translucent. 
  2. Next, add the roasted diced tomatoes, crushed tomatoes, chicken broth, balsamic vinegar, salt, and red pepper flakes to the pot. Simmer the soup for 30 minutes. 
  3. After the soup has simmered, transfer it to a blender and blend until smooth. Then, add the fresh basil and blend again. Transfer the soup back to your pot and add in the coconut milk. Simmer for 10 more minutes.
  4. Finish the soup with more fresh basil and enjoy!

Keywords: whole30 tomato soup, homemade tomato soup, tomato basil soup, homemade tomato basil soup, whole30, tomato soup

This post contains affiliate links.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. Absolutely loved this recipe for dinner tonight!!! Substituted the half and half and it was delicious. Only issue was we didn’t see in the recipe when to add salt and red pepper flakes. Then I decided to watch the video and I see you add as a topping at the end! Now we know!
    Never had coconut milk… does it have a coconut taste?

    • I’m so glad you loved the recipe, Sabrina! I don’t find the coconut milk to have a strong taste!

  2. This soup is delicious!! I will make it often. My family loves it too. A little bit spicy which I love. Love the basil too.

  3. Hey ashlea!

    Currently eating this for dinner and oh man is it good!!! Will definitely be making again.

  4. I e made this in a large batch many times and froze it for meals. I always add shredded chicken breast to it to make a meal of the soup, and it is wonderful! I used my immersion blender before adding the chicken. I’m going to can my next batch, so will leave out the coconut milk when canning and add it into the soup when ready to open each jar.

  5. This was a bit acidic for hubby and me. Just a bit. It’s my fault because I didn’t taste as it simmered. I used super high quality balsamic, so I think it was the canned tomatoes. Taste as you cook and you will most likely love this. I don’t have a high quality blender so I used my immersion blender which probably didn’t give as much smoothness to the soup. Overall, 5 stars.

  6. This was delish! Doubled the recipe and we had it three days in a row. Healthy comfort food is the best combo.

  7. This recipe is AMAZING! So yummy and reminds me of the tomato soup from Parkside restaurant in Raleigh, NC – now I can make it at home. Make this recipe – you will not be disappointed!

      • The last time I made it I used fresh tomatoes from my garden instead of the crushed. Worked perfectly.

  8. I’m so excited to make this soup this week. It is finally cooling off in Seattle and this will be a perfect fall soup. Question, canned coconut milk or regular coconut milk from a box? Thanks!!!

  9. I have tried many tomato basil soup recipes and finally landed on the right one! This has everything one could want. Flavor, texture, filling, creamy, easy, fast and healthy! This now is the only recipe I will use. Thanks for sharing it with us!!!

    • I’m so glad you loved it, Alie! Thanks for taking the time to leave a review!

  10. This was way too good. I was skeptical of adding the coconut milk, but I didn’t even taste it!

  11. This recipe is incredible. I didn’t have fire roasted tomatoes (and no time to make them myself) or fresh basil, but I used regular diced tomatoes and a handful of fresh. Also used dried basil and a little extra red pepper flakes. It turned out delicious… I will definitely get the fire roasted tomatoes next time I go shopping to try again!

    FYI since I saw someone below said it didn’t work with the immersion blender, it worked perfectly well with mine.

  12. This is easily the best df tomato soup I have ever had / made. It was so easy and it was creamy and delicious. A cold day staple!

    • Hi, Valerie! If you would like to use the same amount of fresh chopped tomatoes I think that would be fine.

  13. This soup is delicious. I made it tonight for dinner and will be eating it tomorrow for lunch. So flavorful and creamy. I love that I can eat one of my favorite soups and its healthy. This soup will become a regular on my menu.

  14. WOW! Paired this with a grilled cheese for lunch and me and my partner were shocked with how perfect this was! Perfect for this cold weather.

  15. This is the BEST tomato soup I have ever had! The fire roasted tomatoes add a delicious spicy kick that I’m obsessed with! GO MAKE THIS NOW!

  16. This is the best tomato soup!!! This has made my Whole 30 round so much easier!! Thanks for your yummy recipe!

  17. This soup is so good!! I froze it and it’s reheated perfectly. It’s just the right amount of creamy and I made mine a little spicier by adding more crushed red pepper which was delicious. Can’t wait to try more ATHT recipes!!

  18. This was really good! Tried to substitute an immersion blender to save dishes, not a good idea. So delicious!

  19. This was so good and it made me good feel to eat it since it’s healthy and not heavy at all. But somehow still creamy!

  20. This was SO delicious and super easy to make! Definitely going to be a winter staple for me!

  21. Ashlea,
    LOVED this soup! Even my husband, who is not a tomato soup fan, raved about it. One thing – the red pepper flakes and salt, which are listed in the ingredient list – were not included in the actual recipe instructions. Not a problem for me, but I just want to be helpful!Thanks for all your delicious recipes!

  22. This was SO GOOD! This recipe has the perfect balance of flavors. This will definitely be my new go-to tomato soup recipe! Just as a note-I did almost forget to add the red pepper flakes and salt because it wasn’t listed in the steps.

  23. This went amazingly with a warm grilled cheese. The perfect cozy soup recipe you need in your life!!

  24. The best tomato soup I’ve ever had! The basil gave this soup a divine flavor. I used fire roasted tomatoes with chipotle peppers which gave the soup a flavorful kick. Also, the coconut milk was perfect in this soup, making it nice and creamy without the heaviness of dairy. I paired the soup with homemade bread.

  25. This was absolutely delicious! I had this with homemade grilled cheese, and I could not get over how creamy and delicious it was!

  26. Really great soup! I loved the fire roasted tomatoes in it. It was quick to make, giving me time to make some grilled cheese and clean while it simmered.

    Definitely making again, going to double the recipe so I have leftovers for lunch that week.

  27. I just made this today; my first soup of the fall season. It’s easy & delicious! I’m not dairy-free so I did use heavy cream in place of the coconut milk. The addition of basil is a wonderful, herby addition too. Thank you for this yummy recipe!

    • Not at all! The coconut milk gives it a delicious creaminess, but not the heaviness and overly richness of heavy cream.

  28. So easy to make and tastes so good! Simple but so satisfying and comforting! Already planning to make more!

more posts You might also like