This rustic tomato soup is perfect for a chilly day! Made with home-canned diced tomatoes, it packs a kick of spice and has all the flavors of summer! 

I made soup today because it’s a soup kind of day over here. It’s like 19 degrees outside and we needed to warm things up a bit! This is not your traditional tomato soup – It has a kick of spice and it packs all the flavors of summer.

paleo vegan tomato soup

It’s a great and easy seasonal eating soup (learn more about how to eat seasonally here!). It’s a “soup-er” quick dish to whip up – see what I did there?🤣 It can be whipped up in about 30 minutes and makes a fairly big batch, making it perfect for weeknight dinners.

But the best part of this soup is that it uses your canned tomatoes and dried herbs from the summer garden! The garden-grown ingredients make hearty and flavorful – perfect for a cold winter day! It’s bursting with robust flavors underlined by a hint of spice infused from crushed red peppers, garlic, cayenne pepper and turmeric.

Mmmm! Enjoy, friends! And stay warm and cozy wherever you are!

paleo vegan tomato soup


Rustic Tomato Soup (Paleo & Vegan Options)

Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients:

2 half-quart jars of home-canned diced tomatoes*
1 box (32 fl. oz.) organic vegetable (or homemade bone broth or other broth of choice)
1 small onion
3-4 cloves garlic
4 tablespoons butter (or substitute coconut oil for vegan option)
1/2 can full fat coconut milk
1 1/2 tsp dried basil
1 tsp dried oregano
1 tsp cumin
1 tsp turmeric
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp paprika
1/8 tsp crushed red peppers (vary for spiciness)
1/8 tsp cayenne pepper (vary for spiciness)

*I haven’t tried this recipe with store-bought canned tomatoes…I can’t imagine it being quite as flavorful as it is with home-canned tomatoes, but let me know how it turns out if you do give it a try!

Directions:

  1. Pour tomatoes and vegetable stock into a 12 quart stock pot and heat over medium heat, stirring occasionally.
  2. Meanwhile, finely dice onion and garlic.
  3. In a small pan, melt butter or coconut oil over medium heat. Add garlic and onion. Sauté until tender.
  4. Reduce heat to low.
  5. Gently shake can of coconut milk to combine. Pour half of the can into the pan with the garlic and onions.
  6. Simmer over low, stirring constantly for 5 minutes or until milk and butter are fully combined.
  7. Combine onion, garlic, milk and butter mix into the stock pot with the tomatoes and vegetable stock.
  8. Add spices.
  9. Increase heat and stir constantly until mixture reaches a light boil.
  10. Reduce heat, simmer on low for an additional 10-15 minutes**.  
  11. Serve and Enjoy!

**If you prefer a creamier texture, you can pop this soup into your blender.  Just be sure to hold a towel over the blender lid to avoid any unexpected explosions of hot liquid.

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