Creamy Tomato Soup (minus the dairy!)

When the cold weather hits, it’s time for some soup! 

Ok…I’ll admit it. I like soup year round, whether it be hot or cold out. It’s so nourishing, hearty and filling, plus can take no time to prepare. 

My girlfriend loaded me up with fresh tomatoes from her garden the other day and I instantly thought of tomato soup. 

I remember growing up eating my mom’s homemade soup. She never made tomato soup. It was always a hearty bean soup, or vegetable soup. Oh! and her chicken noodle soup. That was my favourite. 

I remember eating the campbell’s tomato soups as a teenager. My mom was so against it as she made everything from scratch. Campbell’s was tasty (at the time), but it’s loaded with salt and msg: mono-sodium glutamate. A neurotoxin that over stimulates the brain and effects your ability to feel satiated. So, you just want to keep eating more!

See how they trick you?!

So why not make your own delicious and hearty tomato soup, minus all the chemicals and brain cell destroying ingredients. 

Tomatoes are loaded with vitamins A, C, K, folate and potassium, plus they also provide thiamin, niacin, vitamin B6, magnesium, phosphorus and copper, all of which are necessary for amazing health.

And that’s just from eating ONE tomato! It packs one powerful punch of nutrition.

Creamy Garden Tomato Soup
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
  1. 2 tbsp grass fed butter, ghee or coconut oil
  2. 1 onion, chopped
  3. 2 carrots, chopped
  4. 3 garlic cloves, chopped
  5. 6-7 large tomatoes, roughly chopped
  6. 1 tsp coconut sugar
  7. 1 tablespoon tomato paste
  8. 1/4 cup fresh basil leaves, roughly chopped
  9. 3 cups chicken stock
  10. 1 tbsp sea salt
  11. 2 tsp black pepper
  12. 1/2 cup coconut milk (from the can)
  1. Heat butter in heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 8-10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
  2. Add the coconut milk to the soup, stir well and transfer to a blender. Alternatively, you could use an immersion blender. Transfer soup back to the pot and gently heat (if necessary). Serve with fresh black pepper and basil leaves.
  1. *To discard some of the pulp, you can pour the soup through a strainer before adding back to the pot. I was ok with a little pulp, but just a suggestion.
Holistic Wellness https://holisticwellness.ca/
 Looking for more delicious recipes? Check out My Qualitarian Cookbook HERE! It’s full of 40+ gluten free and dairy free recipes. 

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