Recipe From Go Grain-Free: Tomato Soup

Recipe From Go Grain-Free: Tomato Soup post image

With the cooler nights and shorter days, comes the last harvest of my tomatoes. I had so many all at once I decided to make tomato soup. Though it was never a favorite of mine, I set out to create a version that did not taste like Campbell’s — and I did. I think you will like this one as well!

There are several important ingredients to this simple soup that makes it outstanding. Here, use your good homemade chicken broth full of bone building minerals. Fresh, homegrown tomatoes is also key. Nothing beats the taste and freshness of homegrown tomatoes. I miss them already!

Use fresh herbs from your garden if you have them. The important herb in this recipe is the marjoram. I hunted all over town in the spring to find a small plant to place in my herb garden and it did very well. I love this herb — it adds an interesting but not overpowering flavor to soups and sauces.

If you don’t have fresh marjoram, use dried. Just don’t leave it out. For additional good fat, add a dollop of coconut cream in the bowl when you are serving the soup.




  1. In a 3 – 4 quart pot, cook down the chunks of tomatoes (about 15 minutes)
  2. Let them cool a bit, then pass through a sieve to remove skins and seeds
  3. Measure out 2 cups of tomato puree
  4. Return to pot and keep warm
  5. In the meantime, sauté the onion until soft, adding in the garlic at the last minute
  6. Add this to the pot of tomatoes
  7. Add the salt, chicken broth and other spices
  8. With an immersion blender, blend all together
  9. Simmer for 10 minutes
  10. Garnish with a pinch of parsley and a dollop of coconut cream

Prep Time: 20 minutes
Cook Time: 10 minutes

As you can see, cooking without grains or dairy is easy! With all the tips I share in my class, you’ll be a grain-free pro in no time!

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In this 12-week class I share with you everything you need to know to get going. From the basics — learning how to make basic condiments and staples such as coconut milk, coconut milk yogurt, homemade mayonnaise, coconut butter and soaked nuts — to making fermented foods and bone broth — to breakfasts, lunches and dinners.

There will be an awesome snack class and dessert class where you will learn how to make healthy grain-free cookies and amazing dairy-free treats — I know it is very hard to find healthy substitutes for snacks and desserts — especially for children. In this class, I will share snacks and desserts that are healthy enough to eat as part of the meal!

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You’ll get lifetime access to 12 weeks of classes including:

  • Over 80 video tutorials
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What people are saying about Real Food Forager

Jill, you are the QUEEN of cooking videos! I love your videos because they are informative and you explain things so well.

I want to tell you that I made your salmon patties last night and my husband REALLY liked the recipe! That is a MIRACLE… he doesn’t like fish… especially salmon! When I told him what we were having, he made a disgusted-looking face, but he changed his mind when he ate the patties. He told me it was very tasty… much better than the ones his mother used to make!

Your mayonnaise recipe is my favorite mayo recipe. I always make it… I had always used dry mustard before (and safflower oil), but the fresh mustard makes it so much tastier!

And I don’t mind making mayo now that I learned you don’t have to add the oil slowly when you use an immersion blender. It’s so easy to throw everything in the jar at one time and use the stick blender. I make it in the same jar I’m going to store it. Works beautifully! —Victoria B.

I’ve been following your blog for months now and have been cooking your recipes without grains. I’ve already lost almost twenty pounds without even trying to diet! This is amazing as I have had trouble all my life with my weight. It is just eating better that is helping.

I also have had much nicer skin – I always had rosacea and eczema, since going grain-free it has been much better. —Jody D.

I am so excited for this class! To have everything in one place and to get over 80 videos will really help me save time in the kitchen! Following a grain-free diet has really been a benefit to my health and to my son who has learning problems and digestive issues. —Carol C.


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The first class starts Wednesday September 26.

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This post is shared at: My Meatless Monday, Melt in Mouth Monday, Sunday School, Monday Mania, Barnyard Hop, Meatless Monday, Slightly Indulgent Tuesday, Traditional Tuesday, Hearth & Soul Hop, Tasteful Tuesday, Whole Food Wednesday, Real Food Wednesday, Gluten-Free Wednesday, Mommy Club, Sustainable Ways, Allergy-Free Wedensday, Healthy 2 Day, Full Plate Thursday, Creative Juice Thursday, Eat Make Grow, Keep It Real Thursday, Pennywise Platter, Gluten Free Friday, Fresh Bites Friday, Country Homemaker Hop, Freaky Friday, Foodie Friday, Fill  Those Jars Friday, Fight Back Friday, Friday Food, LHITS, Foodie Friday, Seasonal Celebration

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Leave a Comment

  • Jerilea September 17, 2012, 1:05 pm

    looks delicious! I make tomato soup fairly regularly. I never really liked it until I made my own, then it seems I can’t get enough. I’m curious about the coconut cream for finishing…seems like an unexpected delight.

  • Mom Photographer September 17, 2012, 6:13 pm

    what a delicious recipe!

  • Miz Helen September 21, 2012, 11:15 am

    Hi Jill,
    We just love Tomato Soup and your recipe looks delicious. Hope you are having a fabulous day and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  • Diane Balch September 21, 2012, 7:44 pm

    I love the seasoning of this soup… no it doesn’t taste like Campbells.
    Thanks for sharing it on foodie friday.

  • Halle @ Whole Lifestyle Nutrition September 21, 2012, 11:00 pm

    I love tomato soup and this recipe looks great. Can’t wait to try it! Thanks for sharing it over at Whole Foods Wednesday 🙂 ~ Halle

  • Ambika Choudhary Mahajan October 25, 2012, 3:42 am

    One of my all time favorite appetizers! 🙂
    I like the use of chicken broth in your recipe. Can’t wait till i try this put in the evening today!
    I usually make mine with vegetable broth and though kids and hubby love it that way too (because it is so light and easily digestible), I am sure the use of chicken broth will make add to its nutritive value!
    Thanks for the wonderful share! 🙂

  • Heather October 25, 2012, 10:36 am

    Does this soup freeze well???

    • Jill October 25, 2012, 2:04 pm

      Hi Healther,
      I have not had occasion to freeze it but I would imagine. like most soups, it would be just fine.

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  • Homely January 17, 2017, 2:00 pm

    This sounds like a real nice recipe for tomato soup to make at home.