Looking for a heart-warming dinner to feed the whole family? Check out my new Creamy No-Cream Tomato Soup! This delicious soup is packed with fresh tomato and herbs, and it’s nice and creamy from using coconut cream. And no, it doesn’t have a strong coconut taste.
This is one recipe that you will have on rotation now that the temperatures have dropped. In fact, I have two very picky kids, ages 3 and 5, and even they slurp up this soup, no questions asked. It’s a big mom-win!
To make this Creamy No-Cream Tomato Soup, here is what you need:
Olive oil: I recommend using olive oil in this recipe, simply because it lends a nice flavor. You can definitely use avocado oil or coconut oil, but if you’ve got olive oil, use it!
Onion: You can use any white or yellow onion for this recipe. I always go for a medium-large size one, because the more onion the better.
Tomatoes: Ok, here is what you need to know. First, I recommend buying fresh tomatoes, instead of canned tomatoes. The most flavorful tomatoes are Roma tomatoes, plum tomatoes, and tomatoes on the vine. The only tomatoes I don’t recommend for this recipe are Beefsteak tomatoes. They are great for slicing and topping on burgers, but they don’t have that much flavor for tomato soup.
Garlic: The more garlic the better! I find that 6 cloves is fine, but adjust more or less to your liking.
Basil: If you can, go with fresh basil. There is something special about using fresh basil in a tomato soup recipe. After all, we are basically making bruschetta in soup form! 🙂
Italian seasoning: This is an easy seasoning to find at the grocery store or online, so be sure to grab a bottle. It’s inexpensive and you will use it in so many other recipes.
Chicken broth: In this recipe, I love the flavor of both chicken broth and bone broth. If you are vegan, you can definitely substitute for vegetable broth!
Coconut cream: In this recipe, we are replacing heavy cream with coconut cream. Coconut cream is the thick part of the coconut milk. If you can’t find canned coconut cream, that’s ok! Just buy a can of full-fat coconut milk. And if you prefer to use heavy cream, of course that’s great too!
Salt & pepper: Because everything needs salt and pepper!
Tips for perfecting your soup
This soup couldn’t be easier to make. A few tips:
Make sure to use the right tomatoes: per my note above, use flavorful tomatoes! If you use beefsteak tomatoes, chances are your tomato soup will be bland too!
Don’t be afraid of salt! So many people think that salt is bad, and it’s not! Unless you are on a special diet where you need to cut sodium, salt is actually healthy. And, food needs more salt than you think it does!
Don’t forget to make the “cream” drizzle: To make the “cream” drizzle, all you gave to do is whisk together some of the coconut cream, water, and lemon juice, and add a pinch of sea salt. BAM!
How to serve your soup
We love this soup with crusty sourdough bread! And when I have time, I go the extra mile and make a grilled cheese sandwich, because nothing goes together better than tomato soup and grilled cheese, am I right?!
This creamy tomato soup is the soup that is going to get you through this cold-weather season. It's gluten-free and it can be made vegan too! I recommend serving it with some crusty sourdough bread or even a grilled cheese - YUM!
3poundstomatoesI recommend using Roma, Plum, or tomatoes on the vine, and avoiding beefsteak tomatoes, as they have little flavor
2 1/2cupschicken broth
1 13 ozcan coconut creamIf you can't find that, buy 1 can full-fat coconut milk
coconut creamYou will be using some of the coconut cream above
1teaspoon lemon juice
Roughly chop the onion, mash the garlic, and set aside.
Clean the tomatoes and cut them into chunks - none of this needs to be perfect, it all ends up in the blender anyway!
In a large pot on the stove, add the olive oil, and turn on the heat to medium-high.
Once the pan is hot, add the onion and saute for about 6 minutes, until the onion starts to get soft.
Add the garlic and saute for another minute.
Next, add the tomatoes, basil, Italian seasoning, chicken broth, 1/2 of the can of coconut cream, and salt and pepper.
Bring everything to a boil, then cover.
Turn the heat to low and simmer for about 20 minutes.
Remove the cover from the pot.
Transfer 3/4 of the mixture to a blender and blend for about one minute until it’s nice and smooth. Return the soup back to the pot.
Taste the soup and add any additional salt and pepper.
Next, make the drizzle.
To make the drizzle, whisk together the other 1/2 can of coconut cream with the water and lemon juice.
Plate the soup and drizzle the "cream" sauce on top.
Garnish with parsley and enjoy!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie in your posts and I’ll re-share!