Homemade Creamy Tomato Soup (gf/paleo/veg)

I’ve never been a big fan of soup but over the years, it’s definitely grown on me. That said, tomato soup has always had a special place in my heart (and tummy). There was even a time in high school where my after-school snack was a can of tomato soup and a grilled cheese sandwich every. single. day. for like 4 months. Don’t ask why… all I can say is that teenagers are weird and I love tomato soup.

The tomato-y, caramelized onion, roasted pepper and garlic, creamy coconut milk goodness of this soup was exactly what I needed to warm up my tummy on a cold winter night. It was surprisingly easy to make and was honestly one of the best tomato soups I’ve had. The only way I could imagine it being better would be if you roasted the tomatoes and made homemade tomato sauce for it. Oh, and if cheese is in your diet, I HIGHLY recommend adding some soft goat cheese on top because it will blow your mind.

I used an immersion blender (Thanks, Lynn!) to puree this soup, but you could definitely eat it without pureeing it too and it will be just as tasty.

Hope you enjoy!

Homemade Creamy Tomato Soup

This recipe is suitable or easily adapted for gluten-free, paleo, vegetarian, and vegan diets.


  • one 14 oz. can diced tomatoes (get the fire-roasted kind for extra flavor!)
  • one 14 oz. can tomato sauce
  • one 13 oz. can coconut milk (I always use Thai Kitchen Unsweetened Original aka full-fat, but you can choose what works best for you)
  • 3 garlic cloves (chopped)
  • 1 red bell pepper (chopped)
  • 1/2 red onion (sliced into thin strips)
  • 1 cup kale (chopped; remove stems)
  • 2 Tablespoon Nutritional Yeast (optional but helps enhance flavor and nutrition)
  • 2 Tablespoons pesto sauce (choose a pesto that fits your dietary needs OR swap to 1/4 cup fresh chopped basil OR substitute basil paste from the produce section — your call!)
  • salt & pepper
  • olive oil


  1. Prepare veggies by chopping/dicing as called for above.
  2. In a medium/large pot, caramelize onions in olive oil (about 15-20 mins). Tip on making these down below.
  3. While onions are cooking, roast red bell pepper and garlic together with a drizzle of olive oil on high broil setting for about 5-10 minutes or until soft.
  4. Add peppers and garlic to the onions along with the kale, toss to coat. Allow to simmer until kale has softened.
  5. Add diced tomatoes (don’t drain the can), tomato sauce, about 3/4 can of coconut milk, pesto, nutritional yeast, and salt & pepper to taste. Stir everything together and allow to come to a light simmer for about 5 mins.
  6. At this point, you can either serve your chunky tomato soup OR whip out the immersion blender and puree the soup.
  7. Garnish with fresh herbs and a swirl of coconut milk. Enjoy!

TIP: Making Caramelized Onions
Caramelizing onions allows the natural sweetness of the onion to come out and provides more flavor and depth to dishes. Making them is easy — Heat olive oil or butter (about 2 tablespoons or enough to coat pan) in a pan or pot over low-medium heat. Add onions and stir to coat. Add a pinch of sea salt and allow onions to simmer slowly for 15-20 mins, stirring occasionally to prevent burning or sticking. Onions will become translucent and caramel brown in color, but should not be burning.


2 Comments Add yours

    1. Heather says:

      Thank you! Let me know if you make it and how it goes. – H


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