Simple Creamy Tomato Soup

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This is a dairy free tomato soup that still manages to be smooth and creamy through the addition of coconut milk.




  1. Heat a large pan on medium with the coconut oil. Add the diced onion, garlic, shallots and bell pepper.
  2. Soften for a few minutes – don’t let the garlic begin to brown.
  3. Add the crushed tomatoes, stock and water. Bring to a simmer and let it cook for about 15 minutes.
  4. Pour in the coconut milk and add the fresh basil; season to taste & use an immersion blender to puree the soup to the thickness you like.
  5. Let the soup heat through thoroughly before serving.