Paleo and Whole30 Tomato Vegetable Soup (Gluten-Free)
Paleo and Whole30 Tomato Vegetable Soup recipe. This soup is the ultimate healthy Paleo vegetable soup. It is part tomato based, part bone broth based, and filled with carrots, potatoes, green beans, zucchini and chopped kale.
This cool weather has me craving soup like no other, and so it seemed like the perfect day to post this Paleo and Whole30 Tomato Vegetable Soup recipe.
It’s my newest soup obsession because it is part tomato based, part bone broth based, and filled with carrots, potatoes, green beans, zucchini and chopped kale.
This Whole30 Vegetable Soup is lick-your-bowl-clean delicious, all while being Grain-free, Dairy-free, Paleo, and Whole30 compliant.
This Paleo and Whole30 Tomato Vegetable Soup reminds me of an Italian vegetable soup. And it was actually inspired by an Italian vegetable soup that I ate at a restaurant recently.
I ordered an Italian Vegetable Soup as my appetizer and was blown away by how satisfying a really good vegetable soup could be.
I couldn’t get enough of the use of chopped tomatoes mixed into the broth, and literally licked my bowl clean.
I made a mental note to make my own vegetable soup at home, with chopped tomatoes, of course. It obviously did not take me very long to get to recipe testing.
And I’m so so glad that I was inspired to make this Whole30 Hearty Vegetable Soup because it is officially going to be my go-to vegetable soup. And one that will be on my regular soup rotation. It is THAT good.
Ingredients needed for this Paleo and Whole30 Tomato Vegetable Soup:
- dried thyme
- dried rosemary
- bone broth
- chopped tomatoes
- salt and pepper
- bay leaf
- dried oregano
- dried basil
- green beens
- dried parsley
Note: If you don’t want to use raw onion and garlic, 1 tsp of onion powder and 1 tsp of garlic powder work well.
Keys to making this Paleo Vegetable Soup:
(1) Use high quality chopped tomatoes.
I always use Pomi chopped tomatoes, and used them here.
(2) Use lots of spices!!
This soup is seasoned with onion, garlic, leeks, rosemary and thyme.
These flavors seep into the broth and chopped tomatoes, and then even more spices are added on top!
Bay leaf, oregano, basil, parsley, salt and pepper are used in this tomato kale soup. There is such a richness to this soup and I think it is thanks to all the spices.
Who would think vegetable soup could be rich in flavor? SO so good!
Modifications that can be made to this Whole30 Vegetable Soup:
(1) You can modify the vegetables in this recipe.
You can use different veggies or add more or less of certain veggies here, based on your personal preference.
I love the way that the kale tastes in this soup, so I kept adding cup after cup.
I originally was only going to add 3 cups of chopped kale and ended up adding 6! Though, I would even add up to 8 next time.
I also didn’t add any celery here, though I know it is often added to vegetable soups like this. I hate celery with a passion, so I used leeks instead. But I’m sure it could be a great addition.
(2) You can make this recipe Vegan.
If you want this soup to be vegan or vegetarian, use vegetable stock instead of chicken stock.
Other healthy soup recipes you may enjoy:
If you are in the Italian soup mood and are looking for a classic, check out this Minestrone soup by Healthy Seasonal Recipes. It can easily be made vegan or Gluten-free!
This Butternut Squash and Chicken Soup is a yummy butternut squash soup with added grilled chicken and crispy bacon! NOM.
If you are feeling a warm and cozy potato soup, this Paleo Whole30 Potato Soup is a yummy dairy-free recipe that is so good, you’d never know it was made without dairy!
Paleo and Whole30 Tomato Vegetable Soup (GF)
- 1.5 Tbs olive oil
- ½ cup minced onion, ( this was ½ of a large onion for me)
- 1 ½ Tbs minced garlic, ( this was 4 cloves garlic for me)
- 2 cups sliced leeks, with the inner rings removed from within each other ( this was 1 leek for me)
- 1 tsp dried thyme, divided
- 1 tsp dried rosemary, divided
- 2 cups sliced carrots, ( this was 4 carrots for me)
- 6 cups organic bone broth , ( or chicken broth or veggie broth)
- 3 cups chopped tomatoes, canned or carton ( crushed tomatoes work as well)
- 1 tsp salt
- ¼ tsp pepper
- 1 bay leaf
- ½ tsp dried oregano
- 1 tsp dried basil
- 4 cups diced potatoes, ( cut into 1 inch diced pieces) ( this was 1.5 lbs of potatoes for me)
- 1 ½ cups zucchini, sliced and quartered ( this was 1 zucchini for me)
- 1 ½ cups green beans, cut into 4 pieces
- 6 cups chopped kale
- 1 tsp dried parsley
- Put the olive oil in a large soup pan or dutch oven. Add ½ cup of minced onion, 1 ½ Tbs of minced garlic, 2 cups of sliced leeks, ½ tsp dried rosemary, and ½ tsp dried thyme to the pan and cook for 4-5 minutes over medium heat.
- Add the sliced carrots, stir, and cook for 3-4 minutes.
- Add 6 cups of broth, 3 cups of chopped or crushed tomatoes, 1 tsp of salt, ¼ tsp of pepper, 1 bay leaf, ½ tsp dried thyme, ½ tsp dried rosemary, ½ tsp dried oregano and 1 tsp dried basil. Add the diced potatoes.
- Turn the stovetop heat to high, and bring the mixture to a boil. Reduce the stove top heat to medium-low and simmer for 15 minutes. Then add the green beans, zucchini, kale, and 1 tsp of dried parsley and simmer for 10-15 minutes, until potatoes are cooked through.
- Salt and pepper to taste ( I added an extra ½ tsp of salt and ¼ tsp of pepper at this point).
- Remove the bay leaf and serve.
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