Creamy Tomato Soup

Creamy tomato soupCreamy tomato soup is always a favorite for kids and adults alike. And you never need a special occasion to make and enjoy it. This simple recipe is quick and easy so the kids can help prepare it with you. They especially like using the blender or food processor.

You can also modify this recipe to your own taste. For example if you don’t like croutons then leave them out. If you want to be fancy you can always try thinly sliced cappicola on top with the grated asiago cheese. And if you ever have leftovers (which never happens) you can always use it in a spaghetti sauce.

Take this recipe and see what makes it right for you.



Creamy Tomato Soup

Prep Time: 5 minutes

Cook Time: 20 minutes

Servings: 4 servings


  • 1 796 ml can diced tomatoes
  • 1 400 ml can coconut cream
  • 250 ml (1 cup) vegetable stock
  • 60 ml (4 tbsp) tomato paste
  • 1 clove garlic or 5 ml (1 tsp) minced garlic
  • 5 ml (1 tsp) celery salt
  • 60 ml (4 tbsp) butter
  • 30 ml (2 tbsp) fresh, minced basil
  • Croutons (optional)
  • Asiago cheese

In a deep pan add butter and garlic on medium heat. Brown the garlic.

Turn heat up to high, add vegetable stock, can of diced tomatoes, celery salt and tomato paste. Bring to a boil then reduce to medium heat and let simmer for ten minutes.

After about 10 minutes, pour into blender or food processor and puree until smooth. You can also use your immersion (hand) blender if you don’t have a blender or food processor.

Pour the coconut cream into the warm pan and place on medium heat to warm it prior to adding it to the tomato puree.

When the tomato puree is well blended, add the basil and coconut cream then blend for another 30 seconds to 1 minute.

Pour back into pan and simmer for another 10 min.

Let stand for 2 min and serve with (optional) croutons & freshly grated asiago cheese.

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