This is a deliciously creamy tomato soup with the essence of basil. Using coconut milk instead of cream creates a rich in flavor and tasty dairy-free, gluten-free soup.

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat coconut oil in a pot over medium-high heat. Saute onion in hot coconut oil until softened, about 5 minutes. Stir tomato paste and garlic with the onion; cook and stir until the garlic is fragrant, about 2 minutes more.

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  • Sprinkle flour over the onion mixture and stir to incorporate; add vegetable broth, crushed tomatoes, chopped basil, lemon juice, maple syrup, and bay leaf. Bring the broth to a boil, reduce heat to medium-low, and cook at a simmer until the tomatoes are completely softened, about 20 minutes.

  • Turn heat below pot off. Remove and discard bay leaf. Pour soup into a blender. Hold lid in place and pulse blender a few times to get mixture moving before leaving on to blend into a puree; pour pureed soup into the pot and place over medium-low heat.

  • Stir coconut milk into pureed soup until the color is consistent; heat until the soup is warmed. Season soup with sea salt and garnish with fresh basil sprigs.

Cook's Notes:

You can replace fresh basil with 1 teaspoon dried basil.

Make sure your ingredients are all gluten-free, if you wish to make it gluten-free.

Nutrition Facts

282 calories; protein 4.7g; carbohydrates 20.1g; fat 22.7g; sodium 541.1mg. Full Nutrition
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Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/09/2018
Hands down, the BEST tomato soup I've ever made! Thank you. Recipe is perfect! Read More
(6)
15 Ratings
  • 5 star values: 12
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/09/2018
Hands down, the BEST tomato soup I've ever made! Thank you. Recipe is perfect! Read More
(6)
Rating: 5 stars
10/22/2017
very nice flavor! I added an Italian mix seasoning. I will add this one to my collection. Thanks for submitting it. Read More
(2)
Rating: 5 stars
12/11/2017
Our family loved it and I didn t even have all the ingredients so dried basil and almond milk were my substitutes for fresh basil and coconut cream. Thanks for sharing I ve been wanting a DF/GF Campbell s tomato soup kind of recipe and this worked great. Read More
(1)
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Rating: 5 stars
10/18/2019
Super easy to make. I ended up not blending it because the crushed tomatoes I got were basically tomato sauce already. After following the recipe the soup was a little lack luster, so I added a bit of Sherry, some sugar to cut the acidity and some chili powder for a kick. My husband, who doesn't typically like tomato soup, had 2 servings with his smoked Gouda grilled cheese. Will make again! Read More
Rating: 5 stars
03/22/2017
So fast easy and delicious! Read More
Rating: 5 stars
02/02/2019
This was absolutely delicious!!! I used dried basil since I couldn t get any and half the amount of lemon juice and maple syrup but still turned out amazing. Thank you for sharing!!:) Does this soup freeze well by the way? It would be great to save leftovers for lunch! Read More
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Rating: 5 stars
10/31/2019
I added chickpeas and omitted the maple syrup. Yummy Read More
Rating: 2 stars
07/18/2020
I wanted to try this because I had some coconut milk to use up, but the flavor was way too bland and the other liquids completely overwhelmed the tomatoes. I ended up adding a LO of powdered garlic and dried basil toward the end of the prep, as well as doubling the tomato paste to 6T. Then it was decent, but not the best tomato soup I've ever made by far. Read More
Rating: 4 stars
11/12/2016
I don't eat onions so I omitted these. It was a little too sweet for my liking so I think I will omit the maple syrup next time as well. It was easy to cook and turned out to be very creamy. Read More
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