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!
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
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.
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!
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.
More Delicious Soup Recipes to Love
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Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Casey Colodny / THE MINDFUL HAPA
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Whole30 Tomato Soup
- 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
Description
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.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 cloves of garlic, minced
- 1/4 teaspoon crushed red pepper flakes, plus more to taste
- 1 teaspoon salt, plus more to taste
- 15oz can fire roasted tomatoes
- 15oz can crushed tomatoes
- 1 cup chicken broth
- 1/2 tablespoon balsamic vinegar
- 1/2 cup chopped fresh basil, plus for more for serving
- 1/2 cup coconut milk
Instructions
- 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.
- 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.
- 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.
- Finish the soup with more fresh basil and enjoy!
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.
This was delish! Doubled the recipe and we had it three days in a row. Healthy comfort food is the best combo.
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!
Could I use fresh tomatoes in this recipe?
Hi, Jean! I haven’t tried it personally but I’m sure you could. If you do, please let us know how it turns out!
The last time I made it I used fresh tomatoes from my garden instead of the crushed. Worked perfectly.
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!!!
Hi, Jennifer! I used canned coconut milk. Hope you love the recipe!
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!
This was way too good. I was skeptical of adding the coconut milk, but I didn’t even taste it!
I’m so glad you liked it, Shamyra! Thanks for sharing!
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.
I’m so happy you made this recipe work for you, Meg! Thanks for sharing!
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!
I’m so glad you liked it, Abi! Thanks for sharing!
This soup is so darn good! We’ve made it over and over.
I’m so happy you loved it, Katie!
Can real chopped tomatoes be used in place of any of the canned tomatoes?
Hi, Valerie! If you would like to use the same amount of fresh chopped tomatoes I think that would be fine.
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.
I’m so glad you enjoyed it, Jennifer! Thanks for leaving a review!
This tomato soup recipe is incredible!! I served it with a slice of Plaeo bread that I toasted 😋
The addition of the bread on the side sounds amazing, Valerie! Thanks for sharing!
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.
I’m so glad you enjoyed it, Pri! thanks for sharing!
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!
Thanks for sharing, Rachel! I’m so glad you enjoyed it!
Incredibly flavorful and so easy to make! Thanks for a wonderful recipe!
You’re welcome, Naomi! Thank you for taking the time to share!
Another quick and easy and delicious recipe! Can’t wait to make again.
I’m so glad you loved it, Emma!