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World’s Best Tomato Soup Recipe (Gluten Free, Vegan, Paleo, Refined Sugar Free)

avocadogluten freerefined sugar freesoupthymetomatoveganvegetarian

Tomato soup is one of my go-to comfort foods.  So far it’s the best tomato soup recipe I’ve found. There’s something about it that just conjures up the feeling of childhood, and being taken care of.  While my soup of choice growing up was Campbell’s, I’d never tried to make homemade tomato soup before a few years ago, when an obsession with roasted tomatoes collided with an obsession with my blender, and this soup was born.  You need to know three things about this soup:

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1) It’s shockingly easy.  While it takes about a fifty minutes to make start to stop, most of that time is just the tomatoes and garlic roasting in the oven, aka time you can spend reading a book, lip syncing Mariah Carey to your cat, or painting your nails (you do you).

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2)  It’s insanely delicious.  The levels of caramelized depth achieved from roasting the tomatoes and garlic and sauteeing the tomato paste makes the flavor simply explode in your mouth; it’s light years beyond the canned soup of my childhood.  It’s sweet, savory, rich, creamy, and even a little smoky and spicy, if you choose to use the optional smoked paprika (I recommend that you do).  Topped with super easy homemade croutons, it’s basically addictive.

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3) It’s super good for you.  Tomatoes contain lycopene, a powerful antioxidant that offers protection against cancer and aging skin.  Cooking them actually increases the lycopene content and makes it far more bio-available.  This soup gets its silky, creamy texture from the inclusion of avocado, which is packed with good fats that satiate your cells and make your skin glow.  It’s vegan, paleo, gluten free and free of any sugar other than that which naturally occurs in the tomatoes.

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World’s Best Tomato Soup Recipe (Gluten Free, Vegan, Paleo, Refined Sugar Free)


  • Author: Liz Moody
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 4 Servings 1x
Scale

Ingredients

Soup

  • 810 medium-sized tomatoes, washed and dried well
  • 710 sprigs of thyme, stems removed
  • 2 yellow onions, diced
  • 1 bulb garlic
  • 2 cups vegetable broth
  • 1/4 cup tomato paste
  • 1/2 ripe avocado
  • 1 tbsp tamari
  • 5 tsp avocado oil or other high heat oil of choice (ghee, coconut, even olive oil works in a pinch)
  • Sea salt
  • 1/4 tsp smoked paprika (optional)

Super Easy Croutons

  • Few slices of bread of choice (I used sourdough rye)
  • A few glugs olive or avocado oil
  • Sea salt
  • Fresh thyme

Instructions

Soup

  1. Preheat oven to 450 degrees. In a Pyrex pan with a several inch lip (the tomatoes will spatter a bit), toss the tomatoes with 1 tsp avocado oil and a generous sprinkling of sea salt. Chop the top off the garlic bulb so that the individual clove tops are all exposed, then drizzle with 1 tsp avocado oil and wrap tightly in foil.
  2. Trim any greens or stems off tomatoes, then place both the wrapped garlic bulb and tomatoes in oven for 40 minutes, or until tomatoes are brown and roasted and the garlic squishes under light finger pressure, then remove from oven and set aside.
  3. Meanwhile, in a medium saucepan, heat remaining 2 tsp avocado oil over medium-high heat.
  4. Add onions and sauté until translucent and beginning to brown, about 10 minutes.
  5. Add 1 tsp more of avocado oil and tomato paste and cook for an additional 3 minutes, stirring frequently.
  6. In a blender, combine roasted tomatoes (including juices) with garlic squeezed from cloves, onion-tomato paste mixture, broth, thyme, avocado, paprika (if using) and tamari. Blend until very smooth. Add additional sea salt and garnish with fresh thyme and croutons, if desired. 

Super Easy Croutons

  1. Slice the bread into 1″ cubes, and toss with oil, sea salt and thyme. Spread in an even layer on parchment paper and bake at 350 degrees for 15 – 20 minutes, or until golden brown and crispy.

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Comments

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  1. Alexis says:

    I loved this recipe! It was so easy and absolutely DELICIOUS! I added a few extra ingredients here and there, like an extra garlic bulb and 1/2 of an onion but the outcome was insanely good. Can’t wait to make it again!

  2. Heather says:

    This is delicious! Made it with chicken broth and coconut amminos instead of veggie broth and tamari then sprinkled it with bacon. Yum!

  3. Isabel says:

    This looks very good!! If I were to make this for around 8 people as a side dish should I double the batvh?? Also, if I were to make this an hour to two before I serve how should i store it?? Put it on the stove under low heat before serving??

    1. Liz Moody says:

      I’d just leave it out if you’re only making an hour or two before, then warm it on the stove to desired temp before serving!

    2. Lorraine says:

      This recipe sounds lovely. Can’t wait to try it myself and on the kids. I’m just wondering how many this serves please? Is it from your cookbook Get Healthier Together & therefore for 2 people?

      1. Liz Moody says:

        Thanks for the kind words! This recipe is NOT from Healthier Together and actually serves 4. Hope you enjoy!!

  4. Laura says:

    I’ve made this soup twice now and it only gets better! So rich and creamy but also toasty and smoky and it’s just the perfect combination of flavors! I love the health factors as well and it’s a winner all around! I’ve even recommended it to others 🙂

    1. Liz Moody says:

      Oh yay! I’m so glad you love it, and thanks so much for recommending! <3

  5. Hope says:

    Oops nevermind! See it now!

  6. Hope says:

    What is the 1/2 of a ripe avocado for?

  7. Pazit says:

    this soup is amazing! at the end of the cooking I added 3/4 cup of Buckwheat, cooked the soup for additional 20 minuted and blendered it. bacame creamy, silky, pretty amazing. since we adore…..garlic, I used two garlic bulbs (they were medium size). thank you for the amzing recipe.

    1. Liz Moody says:

      Mmm the addition of buckwheat sounds amazing! I’m glad you loved it <3

  8. Dana says:

    I am guessing that you trim the tomatoes (stem cap) before you blend. Do you blend with the skin still on? I am about to make this and feel like something is missing in that part of the recipe.

    1. Liz Moody says:

      Yes, trim any greens or stems off! Hope you enjoy it!! <3

  9. Healthy Cookie Dough Cups + A Vitamix Giveaway! | Sprouted Routes says:

    […]  My Vitamix is literally my most beloved kitchen tool.  I use it daily to make green smoothies, soups, popsicles, chia puddings, and treats like the Healthy Pecan Pie Tarts with Salted Caramel I made […]

  10. B. Phillips says:

    Just made this for the second time. It is so easy and fun to make. I forgot how good roasted garlic is.The avacado makes it so creamy and good. My son took some to school in a thermos today. This is a keeper!

    1. Liz Moody says:

      Oh yay! I’m so glad you liked it! Roasted garlic for the win every time 🙂

  11. Justin says:

    This looks delicious! Did you roast the tomatoes whole or chop them into segments first?

    1. Liz Moody says:

      Hi Justin! I roasted them whole – I think if you cut them up, you’d lose a lot of those delicious juices! Xx Liz

  12. Nan says:

    Made this soup last night and I absolutely loved it! Thanks fo rsharing!

  13. val says:

    How o=come we need a large pot for this? Did I miss something?
    “Meanwhile, in a large pot, heat remaining 2 tsp avocado oil over medium-high heat. Add onions and saute until translucent and beginning to brown, about 10 minutes. Add 1 tsp more of avocado oil and tomato paste.” thanks for clarifying, SR. Valerie

    1. Liz Moody says:

      Heya – you don’t (that was left over from an old version of the recipe). I updated to reflect that, and I also put it into fancy lovely new readable recipe format! Xx

  14. Sarah | Well and Full says:

    This soup looks amazing!! I love how you added tamari, I bet that adds such a nice umami flavor to the soup 🙂

    1. Liz Moody says:

      Thanks Sarah! It’s one of my favorite tricks 😉