easy tomato soup

by Brittney

This easy soup recipe comes together in just 30 minutes and is the perfect comfort food for cold days. Keep it creamy and dairy-free by using coconut milk or add in a bit of heavy cream! And definitely try serving it with these delicious and simple cheddar drop biscuits!

Growing up, tomato soup with grilled cheese was on the lunch menu far more often than I would have liked. While I loved the grilled cheese, I wasn’t as fond of the watery tomato soup served straight from a can. This creamy tomato soup recipe is definitely an upgrade on the canned version and it’s a necessity in our home during the cold winter months.

With only 10 ingredients, this tomato soup is super easy to make and extremely comforting on a cold evening. We enjoyed our soup with grilled cheese sandwiches, but it would also be great alone or with toast for dunking!

easy tomato soup

You could definitely make this soup with fresh tomatoes, but good tomatoes are hard to come by this time of year so we went with canned and it was just as tasty. We also added some coconut milk at the end just for some extra creaminess, but the soup is already creamy on its own so feel free to leave out the coconut milk or substitute with heavy cream or even sour cream!

tomato soup with coconut milk

easy tomato soup

easy tomato soup

serves: 4-6 prep time: cook time:
Rating: 5.0/5
( 1 voted )

ingredients

  • vegetable oil for frying
  • onion 1 medium
  • garlic 3 cloves
  • tomatoes* 800 g (28 oz)
  • chicken broth 1 l (4 c)
  • tomato paste 2 tbsp
  • coconut milk*  200 ml (½ c)
  • (optional)
  • fresh basil to taste
  • salt and pepper to taste

instructions

  1. Dice the onion and tomatoes and mince the garlic.
  2. Heat the vegetable oil in a large pot over medium heat.
  3. Add the onions and cook until they soften, about 5-7 minutes.
  4. Add the garlic and continue cooking for approximately 1-2 minutes.
  5. Stir in the tomatoes, broth and tomato paste and mix well.
  6. Bring the soup to a boil then immediately lower the heat to medium-low and cover with a lid. Let the soup simmer for 30 minutes.
  7. Using a blender, puree the soup until smooth.
  8. Return the soup to the pot and stir in the coconut milk and fresh basil.
  9. Season with salt and pepper to taste.

notes

    *you can use fresh tomatoes or canned tomatoes - we generally use canned tomatoes for this recipe and it always turns out great!


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