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Creamy Tomato Soup

Although I entitled this “Creamy Tomato Soup” the cream is a bit of a misnomer, as there is no cream. Instead, coconut milk adds a velvety, creamy texture to this soup and there is no coconut flavor. This soup is great to have on a chilly fall or winter day. And feel free to add some chicken or shrimp to it for a one pot meal.


  • 2 tablespoons avocado oil

  • 1 large onion, chopped

  • 4 garlic cloves, coarsely chopped

  • One 28-ounce can crushed, diced or whole peeled tomatoes (San Marzano or home canned are the best!)

  • 1 ½ cups bone broth or Kettle and Fire Chicken Broth

  • 1 cup unsweetened, full fat coconut milk

  • 2 tablespoons minced basil, plus 1 tablespoon for garnish

  • 1 tablespoon tomato paste

  • 1 tablespoon balsamic vinegar


  1. In a large dutch oven, heat the oil over medium heat. Add the onions, and saute until translucent, about 4 minutes. Stir in the garlic and saute for 1 minute more.

  2. Mix in the remaining ingredients, and simmer for 5-10 minutes to allow the flavors to meld.

  3. Use an immersion blender to puree the soup mixture.

  4. Serve hot, topped with some minced basil for garnish.

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