If you can’t have most canned tomato soups due to food allergies, make some of our fast and easy creamy tomato soup! This is so simple to make and it’s dairy free, gluten free, paleo, and can easily be made vegan as well.
When we used to make tomato soup with the canned condensed soup, my husband liked to mix in some milk or cream in place of some of the water to make it richer and creamier.
This was new to me at the time because I had dairy allergies, so I started making canned tomato soup with dairy free milk and I loved it. But sometimes it’s hard to find canned soups without allergens, so I tried this easy way to make tomato soup at home with just the canned tomatoes we had in our pantry.
Our tomato soup recipe is thick and creamy, and also happens to be paleo as well!
Our tomato soup is:
- Dairy free
- Grain free and paleo
- Peanut free
- Tree nut free (except for coconut)
- Can be easily made vegan
Why we love this recipe
Since this recipe uses canned tomatoes that are already cooked, this recipe is fast and easy. It only takes about 15 to 20 minutes to get this on the table! This is so yummy paired with dairy free grilled cheese sandwiches, our favorite dairy free cheese for this is the Follow Your Heart smoked gouda slices.
Making your own tomato soup is also a little bit more affordable than the natural brands of tomato soup that don’t contain dairy or wheat, such as Annie’s canned soup, and you can control the allergen cross contamination when you make it yourself!
How to make creamy tomato soup
Here are the steps to make our tomato soup. This is just an overview of the steps, the full recipe card is at the end of the post
- Add the undrained cans of fire roasted tomatoes to a blender and blend until smooth and pureed.
- Pour the tomato puree into a 2 quart sized saucepan and whisk in the broth (if using), the canned coconut milk, and the seasonings.
- Alternatively, you can use an immersion blender here right in the pot to make it a one-pot dish and skip having to wash the blender!
- The broth is optional here, I used it to help thin out the soup a little and add flavor, but you can skip it if you want really thick soup, or replace it with more canned coconut milk for an even creamier soup.
- Cook over medium heat until simmering.
- Scoop into bowls and garnish with a drizzle of canned coconut milk or cream, and sprinkle with some chopped green onions or chopped parsley.
We like using the fire roasted tomatoes in this recipe since I think the flavors are a little deeper and yummier than plain canned tomatoes and it adds a slight hint of smokiness which goes really well with the smoked paprika.
Ingredient swaps for our soup recipe
If you want to make this recipe organic, you can use the Muir Glen organic fire roasted tomatoes. This brand doesn’t have a garlic option, so if you use a canned fire roasted tomato that doesn’t have garlic, just add 1 teaspoon of garlic powder to your soup.
To make this recipe vegan, just swap the chicken broth for vegetable broth or replace the broth entirely with canned coconut milk or coconut cream as mentioned earlier.
If you can’t have coconut or don’t like it, you can use a thick, unsweetened, and unflavored dairy free milk such as oatmilk, almondmilk, etc. instead. It likely won’t be as creamy without the canned coconut milk, but you can still make this recipe!
The Silk heavy cream and Silk half and half are also great replacements for canned coconut milk since you’ll still get a creamy result without the possibility of residual coconut flavors. They still contain coconut milk, so it’s not a good replacement if you have an actual coconut allergy.
Great recipes to pair with our creamy tomato soup:
A version of this recipe was originally published in November 2015, we recently rewrote the post, updated the recipe, and added new photos.
Dairy Free Creamy Tomato Soup (Paleo)
- 2 cans (14.5 oz each) garlic fire roasted tomatoes
- ⅔ cup chicken broth* (or vegetable broth for vegan)
- 1 cup canned coconut milk
- 1 ½ teaspoons all-purpose cajun spice
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- ¼ teaspoon black pepper
- If using regular fire roasted tomatoes instead of the garlic ones, add 1 teaspoon garlic powder.
- ¼ teaspoon thyme, optional (we didn't add any to our recipe since we were out of thyme)
- Put the undrained canned tomatoes into a blender and blend until smooth. If you want to make this even easier, you can put the tomatoes in the pot and use an immersion blender to make this a 1-pot recipe without having to clean a blender!
- Pour the tomato puree into a 2 quart saucepan and add the broth (if using), the coconut milk, and the seasonings and spices.
- Whisk together and heat over medium heat until it comes to a simmer, stirring regularly.
- Pour into bowls and serve hot with a drizzle of canned coconut milk. This is delicious with allergy friendly grilled cheese sandwiches!
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist