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What’s not to love about creamy tomato soup? It’s one of the ultimate comfort foods and feels like a warm hug from the inside. Pair it with a crisp, golden grilled cheese and “poof,” you’re instantly transported back to childhood when life was simple and all you had to worry about was getting home before the street lights came on. At least that’s how it was back in the 70s when I was a kid.

Tomato soup was one of my favorite afterschool snacks. I could easily make it on my own. It was quick, satisfying, and I could have it in a bowl in less than five minutes! In my 20’s, after culinary school, I started making homemade tomato soup. It was good but unnecessarily complicated. It seemed like everything back then was thickened with roux and cream. Don’t get me wrong, it was velvety and delicious – but I was determined to make a healthier option.

Flash forward. I still adore creamy tomato soup, and I also love the challenge of making it dairy-free without sacrificing flavor or texture. Through the years, I’ve become much more aware and in tune with how foods affect my body, mind, and overall health. I’ve noticed that I feel better when I minimize gluten and dairy in my diet.

In this recipe, I swapped out butter, flour, and cream for reduced-fat coconut milk. Coconut milk is an excellent dairy alternative. It has a mild flavor and works beautifully with this and many other soups and sauces. Though coconut milk is high in saturated fat, studies have found that it lowers bad cholesterol (LDL) and raises good cholesterol (HDL). It comes in a variety of styles like reduced fat, full fat, and coconut cream. I love all three and use them for different recipes. In this case, I used reduced fat coconut milk since it’s creamy as heck when blended, it has a nice mild flavor, and I liked the results.

“Anyone who tells a lie has not pure heart, and cannot make good soup.” LUDWIG VAN BEETHOVEN –

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Creamy Tomato Soup

  • Author: cllombardi
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4–6 servings 1x
  • Category: Soups
  • Method: Stove Top
  • Cuisine: American
  • Diet: Gluten Free
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Description

This creamy tomato soup is fabulous on it’s own or partnered up with your favorite grilled cheese creation!

Ingredients

Scale
  • 1 tablespoon olive oil + more for drizzling
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 1 garlic clove, minced
  • 1 28-ounce can organic whole peeled tomatoes in juice
  • 1 tablespoon tomato paste
  • 2 cups chicken broth
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cracked black pepper
  • 1/2 cup reduced-fat coconut milk, well blended
  • 3–4 fresh basil leaves + more for garnish

Instructions

  1. In a medium pot, over medium-high heat, sauté onion and carrot in olive oil for 5 minutes.
  2. Stir in garlic until fragrant (about 1 minute).
  3. Stir in tomatoes, tomato paste, chicken broth, salt, and pepper. Break up tomatoes with a wooden spoon.
  4. Simmer uncovered for 20 minutes or until carrots are tender. Stir occasionally.
  5. Remove tomato mixture from heat and let cool slightly then add to blender.
  6. Add coconut milk and basil leaves to the blender. Remove the center cap from the lid. Cover the hole with a dish towel to avoid a soup explosion. Blend until smooth.
  7. Adjust the seasonings with salt and pepper.
  8. Serve with a drizzle of olive oil and fresh chopped basil.

Notes

  • Blend the coconut milk in the blender prior to measuring. No need to rinse the blender since the coconut milk residue will blend right into the soup.
  • Swap out the chicken broth for vegetable broth for a delicious vegan soup.

Keywords: tomato soup, creamy tomato soup, soup