Evelyn Reed This is the tomato soup you eat when your gut is begging for a break. No skins. No seeds. No chunks. Just warm, smooth, slightly sweet tomato heaven. And no dairy drama. You blend it all and forget about it. It just works.
Jump to RecipeIngredients Needed
- 2 tbsp olive oil: gentle on digestion, skips the dairy.
- 1 medium yellow onion, chopped: softens fully during cooking, safe for most low residue plans (but skip if needed).
- ½ tsp sea salt: just enough flavor.
- 2 tbsp tomato paste: concentrated tomato flavor.
- 1 can (28 oz) whole peeled tomatoes: no seeds or skin — very important.
- 2 cups vegetable broth: low residue, low fiber.
- ½ cup Great Northern or cannellini beans: cooked, rinsed — purees down creamy.
- 2 tbsp unsalted butter (or olive oil): makes it velvety.
- 1 tsp coconut sugar or brown sugar: cuts the acid.
- Black pepper to taste: optional.
- Optional: 10–15 basil leaves for a herby finish.
How To Make Low Residue Tomato Soup
Start the Base:
Heat olive oil in a big soup pot. Add chopped onion and salt. Let them go soft and translucent — 7 to 10 mins. If you’re skipping onion, just go straight to the tomato paste.
Tomato Time:
Stir in the tomato paste. Let it cook for like 30 seconds — gets all fragrant and toasty. Then dump in the tomatoes and broth. Stir. Bring to a simmer. Let it do its thing for 30 mins.
Blend It Smooth:
Turn off the heat. Let it cool a bit. Toss it into a blender with the beans, butter, sugar, and pepper. Blend until silky smooth. No lumps, no chunks — just creamy soup.
Taste and Adjust:
If it’s still a little tangy, add a pinch more sugar. If you like basil, throw it in now and blend again quick.
Recipe Tips
- Use peeled, seedless canned tomatoes — skins/seeds are high residue.
- Blend thoroughly. Like, for real. You want baby-food level smoothness.
- Skip onion if you’re super sensitive — still tastes great.
- Don’t skip the sugar — it helps with tomato acidity.
How to Store & Reheat
- Room Temperature: Max 2 hours, then chill.
- Fridge: Store in airtight glass container, up to 4 days.
- Freezer: Freeze in individual portions for up to 3 months. Reheat slowly on stove.
Nutrition Facts (Approx. per serving)
- Calories: 190
- Sodium: 480 mg
- Protein: 4 g
- Fat: 10 g
- Carbs: 22 g
- Fibre: 3 g (mostly blended, so residue is minimal)
- Sugar: 6 g
FAQs
Is tomato soup low residue?
Yes — if it’s fully blended, no tomato skins, no chunks, and smooth as possible.
What tomatoes are best for low residue?
Use canned whole peeled tomatoes. No seeds. No skin. Smooth every time.
Can I make this vegan?
Totally — just use olive oil instead of butter. Still creamy.
Are onions allowed on low residue?
If well-cooked and blended, some plans allow them. If not, leave them out — the soup still works.
What’s the best way to blend it?
Use a high-speed blender and let it go until velvety. No immersion blender here — you want it smooth smooth.
Low Residue Tomato Soup Recipe
Course: SoupsCuisine: AmericanDifficulty: Easy4
servings15
minutes40
minutes190
kcalSmooth, gut-soothing tomato soup made with canned peeled tomatoes and blended beans — low residue, super creamy, and zero stress on digestion.
Ingredients
2 tbsp olive oil
1 medium yellow onion (optional)
½ tsp salt
2 tbsp tomato paste
28 oz canned peeled tomatoes
2 cups vegetable broth
½ cup Great Northern or cannellini beans
2 tbsp butter or olive oil
1 tsp coconut or brown sugar
Black pepper to taste
Optional: 10–15 basil leaves
Directions
- Sauté onion in oil with salt until soft.
- Stir in tomato paste, then add tomatoes and broth. Simmer 30 mins.
- Blend with beans, butter, sugar, pepper. Add basil if using.
- Blend until fully smooth. Serve hot.
Notes
- Choose peeled, seedless canned tomatoes.
- Skip onions if your GI doc says no.
- Butter = creamy; olive oil = dairy-free.
- Don’t skip blending — texture matters.
