Creamy Paleo Tomato Basil Soup Recipe – Gluten Free

Comforting Homemade Paleo Tomato Basil Soup

I have so many fond memories as a child of going to la Madeleine after church.  This was one of my favorite restaurants to go because I thought they had the best tomato soup.  It was creamy, perfectly seasoned and absolutely delicious.  They had a section with complimentary sourdough bread, homemade jelly and fresh creamed butter.  I loved dipping the sourdough bread into the soup and savored each bite.  La Madeleine even started making pantry stable soup that you could take home, and I can remember dipping a homemade grilled cheese sandwich into this soup at home.  It was simply the best.

Fast forward to my adulthood, with a gluten allergy and dairy sensitivity, and I unfortunately can no longer enjoy that soup and bread.  So, I was determined to create something similar at home and truly hit a home run with this homemade tomato soup.  This creamy soup is flavorful and oh so delicious.  It tastes just like the real thing, only I can fully enjoy this soup without any side effects.

With its vibrant red color and scrumptious tomato and basil flavors, this homemade soup is the ultimate way to warm up. Now my husband and kids adore this recipe too – it never lasts more than a day or two in our house! This tomato basil soup quickly becomes a staple that I make again and again when cooler weather arrives or we need an easy, healthy dinner option.

beautiful bowl of soup

Storing Cashew Tomato Basil Soup

Refrigerator: This flavorful soup will keep fresh in the refrigerator for 3-4 days when stored properly. Allow the soup to cool to room temperature after making, then transfer to airtight glass containers or mason jars. Make sure to fill containers all the way to the top to remove air pockets. Tightly seal and place cashew tomato basil soup in the refrigerator. Consume within 3-4 days for best texture and taste.

Freezer: The soup also freezes wonderfully for longer term preservation. First cool the blended soup completely after cooking. Then pour into rigid freezer-safe containers or mason jars, leaving 1 inch of headspace at the top. Seal airtight and freeze for up to 3 months. Make sure to label jars with soup name and freeze date. When ready to eat, thaw overnight in refrigerator before reheating on stove or microwave. Add splash of broth when reheating if consistency is too thick after freezing. Enjoy this flavorful soup all season long using proper freezer storage methods!

tomato soup ingredients

What You Need to Make Tomato Basil Soup

  • Diced Onions – White onions or yellow onions would be best for this recipe. 
  • Olive Oil – Olive oil really does bring out the best flavor in this recipe, but feel free to also use avocado oil or coconut oil if you prefer.
  • Sea salt and black pepper – There is already so much natural flavor from the tomatoes, garlic and basil.  Just a little bit of salt and pepper goes a long way in this recipe.  You can alwasy readjust the seasonings at the end.
  • Garlic – Since garlic is one of the star ingredients in this recipe, I recommend using fresh garlic.  There really is no substitution.  You will not get the same flavor by using a jarred or powdered form.
  • Crushed tomatoes – I personally prefer regular roasted tomatoes for this recipe as it tastes just like the la Madeleine soup I grew up eating.  Crushed San Marzano tomatoes are perfect for this recipe if you can find them, which are valued for their rich, sweet tomato flavor. San Marzano tomatoes are considered the gold standard for pasta sauces, pizza and soups. Their meaty texture and fewer seeds make them ideal for creating smooth tomato bases.  However, you could certainly use roasted tomatoes, which would add a different depth of flavor.  This recipe does not use tomato paste, as I personally have found that to overpower the soup.  If you are wanting to use fresh tomatoes, you could also roast four cups of cherry tomatoes on a baking sheet with olive oil and then add to the soup.  However, it would be best to remove the skins, and that is so time consuming when there’s such a great canned option available.
  • Unsalted cashews – I chose unsalted raw cashews for this recipe due to their recipe.  However, if cashews are not tolerated, you could certainly use full fat coconut milk, coconut cream or even heavy cream.  I would use 1 cup of any of the aforementioned.  If using a coconut product: due to the acid from the tomatoes, I do not think the coconut flavor would be overpowering in the soup.  If it is, just add a teaspoon or two of apple cider vinegar or lemon juice.
  • Vegetable or Chicken Broth – I used chicken stock when I made this recipe.  You could also use chicken bone broth for the added protein.  Vegetable broth works too! 
  • Basil – Fresh herbs are always best.  I would not recommend using dried basil leaves for this recipe.  With just a few simple ingredients for this recipe, it’s best to use fresh.  A shortcut to this recipe would be do add the fresh pesto in lieu of the basil and the garlic, and those bold flavors will still come through. I will note however, that I love making fresh pesto in double or triple batches and freezing it in smaller portions.  

How to make Tomato Basil Soup

Stovetop Creamy Tomato Soup

  • To start, dice one medium yellow onion and add it to a large Dutch oven or soup pot along with 3 tablespoons of avocado oil or extra virgin olive oil. Cook the onions over medium-high heat for 2-3 minutes until they become soft and translucent. The onions add both texture and a sweet, aromatic backbone to balance the acidic tomatoes. 
  • Next, stir in 3 minced garlic cloves and 1/2 teaspoon sea salt and pepper. Let them cook for just 60 seconds more before the garlic becomes too brown. Be careful not to burn the garlic, as that makes the soup taste bitter. The garlic adds a nice punch of flavor. 
  • Add a 28 ounce can of crushed tomatoes, 4 cups of chicken or vegetable broth and 1 cup of cashews. The broth thins out the canned tomatoes so the soup is not too thick. Feel free to use bone broth for an extra boost of protein and nutrients. Bone broth is hailed for its immune boosting abilities. Simmer everything for 20-30 minutes so the flavors can develop and until the cashews are soft.
  • Just before blending, stir in 20 fresh basil leaves until they wilt to infuse the soup with vibrant herbal flavor. 
  • Transfer the soup in batches to a powerful high-speed blender like a Vitamix. Starting on low speed, carefully puree in batches until completely smooth and creamy. Be sure your blender can handle hot liquids to prevent eruptions.  I like to add a kitchen towel to the blender and start on the slowest speed and gradually increase the speed to prevent the hot soup from splattering all over me or the kitchen. The blender aerates the soup magnificently for a light, silky texture.  You can also use an immersion blender, so I personally prefer the texture from blending in a high-speed blender.
  • Return the blended soup back to the Dutch oven and add additional broth (or even water) to reach the desired consistency if needed. I used all 4 cups for a creamy but not too thick result. Season to taste with salt and pepper. 

Instant Pot Tomato Soup

  • Select the Sauté setting and heat olive oil. Cook onions for 2 minutes.
  • Stir in garlic and sauté for 30 seconds until fragrant.
  • Add crushed tomatoes, cashews, salt and broth. Scrape bottom of pot to combine.
  • Seal lid and make sure steam release handle is in the sealing position.
  • Press Manual (Pressure Cook) and set for 5 minutes on high pressure.
  • When beep sounds, quick release the pressure by moving steam release handle to venting.
  • Remove lid and stir in chopped basil.
  • Use an immersion blender to blend the soup directly in pot.
  • Serve hot.

Slow Cooker Tomato Soup

  • Place onions, olive oil, salt, garlic, crushed tomatoes, cashews and broth into a 6-quart slow cooker. Stir well.
  • Cook on LOW setting for 4 hours or HIGH for 3 hours.
  • When completed, stir in chopped basil leaves.
  • Puree soup using an immersion blender directly in slow cooker.
  • Serve immediately.


To serve, ladle the hot soup into bowls and garnish with fresh basil.  For extra richness, and if tolerated, sprinkle with grated parmesan cheese. Serve with crusty gluten free bread or grilled cheese sandwiches or chicken salad sandwiches to dunk into the tomatoey goodness.  

Bowl of soup

Creamy Paleo Tomato Basil Soup Recipe – Gluten Free

Sarah Erickson
This soup reminds me of my favorite soup as a child. Now I can enjoy this dairy free and gluten free soup at home and it's a bonus that my entire family loves it too!
Prep Time 10 minutes
Cook Time 30 minutes
Course Dinner, lunch
Cuisine American
Servings 8


  • 1 medium onion diced
  • 3 TBS olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 3 garlic cloves minced
  • 1-28 oz can crushed tomatoes
  • 1 cup raw unsalted cashews
  • 4 cups chicken or vegetable broth divided
  • 20 leaves of basil


  • In a large heavy-bottomed saucepan (or Dutch oven) heat olive oil over medium heat and add diced onion. Stir occasionally to even cook.
  • Once the onion is soft, add salt and minced garlic cloves. Sauté for another 30-60 seconds until garlic is soft, being careful not to burn.
  • Add crushed tomatoes, cashews and 2-3 cups of broth (just enough to cover everything).
  • Bring to a simmer and continue simmering for 20 minutes until cashew are soft.
  • Add basil.
  • Transfer to a high speed blender and blend until smooth and creamy. Note: Blending anything hot in the blender can cause the blender to “burp” and get hot liquid all over you and your kitchen. To prevent this from happening: (1) Place a towel over the blender. (2) Start your blender on the lowest speed possible.
  • Transfer back to your pot and add broth if needed to get desired consistently. I used all 4 cups when making this recipe. Taste and add salt, if needed.


Additions: A great way to add protein to the soup is by adding Italian sausage or diced chicken breasts.
  • Immersion blender, regular blender, or any high-powered blender 
  • large pot, instant pot, or crock pot
  • airtight container, or mason jars
Keyword dairy free, dinner, gluten free, lunch, paleo, soup, tomato, tomato basil

Similar Posts

Leave a Reply