This creamy tomato soup proves you do not need a drop of cream: San Marzano tomatoes simmered with garlic, onion, and tomato paste, then blended with coconut milk until velvety. A spoonful of balsamic vinegar at the end keeps the flavor bright and deep. It is on the table in about 20 minutes.
Creamy Tomato Soup
2 tablespoons (30 ml) oil or cooking fat of choice
1 large onion, peeled and chopped
4 cloves garlic, peeled and coarsely chopped
One 28-ounce can crushed, diced or whole peeled tomatoes (San Marzano or home canned are best!)
1½ cups chicken stock (use vegetable stock if making vegetarian)
1 cup (240 ml) unsweetened coconut milk
2 tablespoons (30 ml) minced fresh basil, plus 1 tablespoon (15 ml) for garnishing
1 tablespoon (15 ml) tomato paste
1 tablespoon (15 ml) balsamic vinegar
- In a large Dutch oven or soup pot that is already hot, heat the oil over medium heat. Add the onions, and sauté until just about translucent, about 4 minutes. Stir in the garlic and sauté for 1 minute more.
- Mix in the remaining ingredients, and simmer for 5 to 10 minutes to allow the flavors to meld.
- Carefully pour a cup or two of the soup mixture into a blender (until it is only halfway full) and puree until smooth. Remove to a separate soup pot or container, and repeat with the remaining soup mixture, working in batches. Alternatively, you can use an immersion blender to puree the soup mixture.
- Serve hot, topped with some minced basil for garnish.
NOTES: Hot liquids and blenders can be a very dangerous thing! As hot liquids will expand when blended, you want to make sure not to fill up your blender too high, and always cover the lid of the blender with a dish towel, pressing down firmly on the lid, to keep any escaping liquid from splattering all over your kitchen!
Pro Tips
- Use San Marzano or home-canned tomatoes. The 28-ounce can is the backbone of the soup, so tomato quality is the flavor of the dish.
- The balsamic vinegar is small but mighty - it rounds out the tomatoes' acidity and adds depth you would otherwise need sugar to achieve.
- Fill the blender no more than halfway when pureeing hot soup and hold the lid with a towel. Work in batches, or use an immersion blender.
- Stir the coconut milk in during the simmer. It builds the creamy body without muting the tomato the way dairy can.
- For a vegetarian pot, swap the chicken stock for vegetable stock - everything else stays exactly the same.
Frequently Asked Questions
Can I make creamy tomato soup ahead of time?
Yes - it keeps for 4 days in the fridge and the flavor improves overnight. Rewarm gently and add the minced basil garnish just before serving.
Is this tomato soup paleo and dairy-free?
It is. The creaminess comes from coconut milk, with no dairy or flour involved. Check your stock label if you are strict about additives.
Can I freeze this soup?
It freezes well for up to 3 months. Thaw it overnight in the fridge and rewarm slowly so the coconut milk does not separate.
Why does my tomato soup taste too acidic?
A longer simmer concentrates the natural sugars, and the balsamic vinegar balances the acidity. Usually a drizzle more balsamic or a pinch of salt fixes it.
Recipe Card
Ingredients
Method
- In a large Dutch oven or soup pot that is already hot, heat the oil over medium heat.
- Add the onions, and sauté until just about translucent, about 4 minutes.
- Stir in the garlic and sauté for 1 minute more.
- Mix in the remaining ingredients, and simmer for 5 to 10 minutes to allow the flavors to meld.
- Serve hot, topped with some minced basil for garnish.
