10-Minute Paleo Tomato Soup
This may be the fastest soup I have ever made. I was looking for something quick, warm and comforting, but still gluten-free and paleo-friendly. I put together a few ingredients I had in the pantry, blended everything until it was velvety smooth and brought it to a quick simmer. The result was an almost instant paleo tomato soup with intense tomato flavor and a hint of heat and garlic. I used canned tomatoes since fresh tomatoes are out of season (and I didn't have any in the house). This soup is really all about the tomatoes, so it's important to use the best quality tomatoes available. For canned, I always go with organic tomatoes.
This may be the fastest soup I have ever made. I was looking for something quick, warm and comforting, but still gluten-free and paleo-friendly. I put together a few ingredients I had in the pantry, blended everything until it was velvety smooth and brought it to a quick simmer. The result was an almost instant paleo tomato soup with intense tomato flavor and a hint of heat and garlic. I used canned tomatoes since fresh tomatoes are out of season (and I didn't have any in the house). This soup is really all about the tomatoes, so it's important to use the best quality tomatoes available. For canned, I always go with organic tomatoes.
- Carbohydrate 9.2461281315074 g
- Cholesterol 7.20000000608652 mg
- Fat 4.0242406251359 g
- Fiber 0.167843745954009 g
- Protein 6.22485000496318 g
- Saturated Fat 0.929833750332637 g
- Serving Size 1 1 (245g)
- Sodium 365.654518515854 mg
- Sugar 9.07828438555339 g
- Trans Fat 0.237919062603665 g
- Calories 100 calories
Step-by-step
- Add all ingredients to Vitamix or blender and blend on high until smooth.
- Pour soup into saucepan.
- Bring to a rapid boil, cover, reduce heat and simmer for 5 minutes to blend flavors.
Blend all ingredients on high speed in a high-powered blender until completely smooth before transferring the liquid to a saucepan. Preserved ingredients like canned whole tomatoes offer consistent acidity and year-round availability that fresh field tomatoes simply cannot match out of season. Fresh tomatoes require roasting, coring, and prolonged simmering to break down cellular walls and concentrate sugars. Canned varieties undergo heat processing at peak ripeness, bypassing that labor entirely while locking in stable pectin levels that help thicken the liquid naturally.
Adapting the Pantry Staples
Chicken stock forms the foundational savory base here, but vegetable broth works equally well if you need to keep the dish entirely plant-based. Swapping out the garlic-infused olive oil for standard extra virgin olive oil means you should mince one fresh garlic clove directly into the blender container to maintain the aromatic punch. Monitor the heat carefully during the five-minute simmer to avoid scorching the natural tomato sugars on the bottom of the pan.
- If the soup tastes too sharp, whisk in a quarter teaspoon of baking soda to neutralize excess acidity.
- Store leftovers in an airtight glass container in the refrigerator for up to four days.
- Reheat portions gently on the stovetop over medium-low heat rather than boiling vigorously.
