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Creamy No-Cream Tomato Soup

5 from 2 votes
Nicole Modic
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
SERVES 4 servings
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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!


  • 3 tablespoons olive oil
  • 1 large onion
  • 3 pounds tomatoes I recommend using Roma, Plum, or tomatoes on the vine, and avoiding beefsteak tomatoes, as they have little flavor
  • 6 cloves garlic
  • 1/2 cup fresh basil
  • 1 teaspoon Italian seasoning
  • 2 1/2 cups chicken broth
  • 1 13 oz can coconut cream If you can't find that, buy 1 can full-fat coconut milk
  • 2 teaspoons salt
  • 1 teaspoon pepper

"Cream" Drizzle

  • coconut cream You will be using some of the coconut cream above
  • 1 teaspoon lemon juice
  • 1 teaspoon water


  • 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!

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