There’s something comforting about a warm bowl of tomato soup made with simple, wholesome ingredients. I love making this clean eating tomato soup when I want a light yet satisfying meal that feels nourishing and homemade. The fresh tomato flavor shines through beautifully, and the creamy texture comes together without relying on heavy ingredients.

Why You’ll Love This Recipe

I love how simple and healthy this tomato soup is while still tasting rich and comforting. It’s made with fresh ingredients, comes together easily, and works perfectly for lunch or dinner. I also appreciate how versatile it is because I can pair it with grilled cheese, salad, or crusty bread. The natural sweetness from the tomatoes and onions gives the soup a balanced flavor without needing extra sugar.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Olive oil
Yellow onion
Garlic cloves
Fresh tomatoes or canned tomatoes
Vegetable broth
Tomato paste
Carrots
Sea salt
Black pepper
Dried basil
Dried oregano
Unsweetened almond milk or coconut milk
Fresh basil for garnish

Directions

I heat olive oil in a large pot over medium heat.
I add the chopped onions and carrots, then cook until softened.
I stir in the garlic and cook for another minute until fragrant.
I add the tomatoes, tomato paste, vegetable broth, basil, oregano, salt, and pepper.
I let the soup simmer for about 25 to 30 minutes so the flavors blend together.
I use an immersion blender to puree the soup until smooth.
I stir in the almond milk or coconut milk for a creamy texture.
I taste and adjust the seasoning if needed.
I serve the soup warm with fresh basil on top.

Servings and timing

Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Variations

I sometimes add roasted red peppers for a slightly smoky flavor.
I like stirring in red pepper flakes when I want a little heat.
I occasionally use fresh thyme instead of basil for a deeper herbal taste.
I make it extra creamy by adding a small amount of Greek yogurt before serving.
I also enjoy adding cooked quinoa or white beans to make the soup more filling.

storage/reheating

I store leftover soup in an airtight container in the refrigerator for up to 4 days. When I want to keep it longer, I freeze it in individual portions for up to 3 months. To reheat, I warm the soup gently on the stovetop over medium heat, stirring occasionally. I can also microwave it in short intervals until heated through.

FAQs

Can I use canned tomatoes instead of fresh tomatoes?

Yes, I often use canned tomatoes when fresh tomatoes are out of season. They still create a delicious and flavorful soup.

How can I make the soup thicker?

I usually simmer the soup a little longer to reduce the liquid, or I add an extra spoonful of tomato paste.

Is this soup dairy-free?

Yes, I make this soup dairy-free by using almond milk or coconut milk instead of cream.

Can I freeze tomato soup?

Yes, I freeze the soup in airtight containers once it cools completely. It reheats very well later.

What can I serve with tomato soup?

I love serving it with grilled cheese sandwiches, fresh salad, roasted vegetables, or toasted whole-grain bread.

Conclusion

I enjoy making this clean eating tomato soup because it’s simple, wholesome, and full of comforting flavor. The fresh ingredients create a satisfying soup that works well any time of year. Whether I make it for a quick lunch or a cozy dinner, it always feels nourishing and delicious.