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Creamy Tomato Soup

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October 25, 2026

Creamy Tomato Soup – paleo recipe

SERVES 6 Ingredients • ¼ cup coconut oil or Rendered Animal Fat • 1 onion, chopped fine • 3 garlic cloves, minced • 1 bay leaf • Pinch red pepper flakes • 2 (28-ounce) cans whole peeled tomatoes • 1 tablespoon (15 ml) palm sugar • 3 slices White Sandwich Bread, crusts removed, torn into 1-inch pieces • 2 cups (480 ml) Chicken Broth or Stock • 2 tablespoons (30 ml) brandy • Sea salt and pepper to taste • ¼ cup minced fresh chives Preparation 1. Heat two tablespoons oil in Dutch oven over medium heat until shimmering. Add onion and cook until softened, 5 to 7 minutes. Stir in garlic, bay leaf, and pepper flakes and cook until fragrant, about 30 seconds. 2. Stir in tomatoes and their juices. Using a potato masher, mash until no pieces larger than two inches wide remain. Stir in sugar and bread and bring to a simmer. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes. Remove bay leaf. 3. Working in batches, process soup with remaining two tablespoons oil in blender until smooth. Return soup to clean pot and stir in Chicken Broth or Stock and brandy. Reheat soup gently over medium-low heat. Season with sea salt and pepper to taste. Garnish individual bowls with chives before serving.

More Recipes You'll Love

Creamy tomato soup without a drop of cream — torn paleo bread does the thickening instead. Whole peeled tomatoes, garlic, palm sugar and a splash of brandy simmer, then blend silky with coconut oil. Finished with chives, it's the grilled cheese sandwich's soulmate.

Pro Tips

  • Mash the tomatoes with a potato masher until no pieces are wider than two inches — an even mash blends into a smoother soup later.
  • The torn bread is the thickener here: let it fully saturate and start breaking down, about 5 minutes, before the soup goes to the blender.
  • Remove the bay leaf before blending — it's done its job by then and would turn bitter in the blender.
  • Blend in batches with the remaining coconut oil; the oil emulsifies into the hot soup and gives it that creamy body without dairy.
  • Stir the chicken broth and brandy in after blending and reheat gently — boiling at this stage dulls the brandy's warmth.

Frequently Asked Questions

Why is there bread in the tomato soup?

It's the paleo trick for creaminess — torn bread melts into the soup and thickens it without any dairy. The crusts come off first so the texture stays silky.

Can I skip the brandy?

Yes, though the two tablespoons add a warm depth that plays beautifully against the tomato's acidity. The soup is still excellent without it.

Can I use fresh tomatoes?

The recipe is built on two 28-ounce cans of whole peeled tomatoes, which give consistent flavor year-round. If using fresh, roast them first to concentrate the flavor.

Does it keep well?

Very well — it reheats gently and tastes even better the next day. Garnish with fresh chives at serving time.

Recipe Card

Creamy Tomato Soup – paleo recipe
Stav Kogan

Creamy Tomato Soup

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Servings: 6 servings
Ingredients Method

Ingredients
  

  • ¼ cup coconut oil or Rendered Animal Fat
  • 1 onion, chopped fine
  • 3 garlic cloves, minced
  • 1 bay leaf
  • Pinch red pepper flakes
  • 2 (28-ounce) cans whole peeled tomatoes
  • 1 tbsp palm sugar
  • 3 slices White Sandwich Bread, crusts removed, torn into 1-inch pieces
  • 2 cups Chicken Broth or Stock
  • 2 tbsp brandy
  • Sea salt and pepper to taste
  • ¼ cup minced fresh chives

Method
 

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