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Creamy Tomato Basil Soup

Prep Time:

15 Minutes

Cook Time:

1 Hr


4 Servings


I know I'm on a soup kick lately, but with 4 mouths to feed and with leftover veggies in the fridge, soups have been my go-to on a monthly basis when I have run out of meal ideas and am now looking to some healthy cravings (not to mention avoiding food waste). I was craving a healthy tomato basil soup and I have to admit, this one hit it on the dot for me! The sun has been peeping through a little bit more this month and I thought I'd give it a try with pairing it with a yummy balsamic salad, yummm! When we shop, we typically shop bulk at Costco, so I had all these leftover tomatoes I had no idea how I was going to use before they would get too soft. Then I realized that I had just enough tomatoes for my my creamy tomato basil soup! Since I try to stay away from adding dairy to my soups, I stuck with my coconut milk substitution and it turned out incredible! If you're craving a soup on a warm sunny day, you won't be disappointed! As summer approaches I'll be sharing some lighter dishes, but for now, I hope you enjoy this last favorite soup of mine!


To Roast Tomatoes...

  • 2 lbs fresh tomatoes (any variety works)

  • 3 tbsp olive oil

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 1/2 tsp balsamic vinegar


For the soup…

  • 1/2 cup chopped carrot (1 large stalk)

  • 1/2 cup chopped celery (1 large stalk)

  • 2 cups diced yellow onion (1 medium onion)

  • 1 tbsp chopped garlic (2 large cloves)

  • 1/2 cup chopped fresh basil

  • 1 bay leaf

  • 1/2 cup chicken broth (can add more later if too thick)

  • 1/2 cup coconut milk

  • 1/2 tsp Italian herbs

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 2 tbsp ghee or butter

  1. Preheat oven to 450 degrees

  2. Slice tomatoes in quarters, or in half for smaller guys.

  3. Lay them in a large baking pan with the salt, pepper, olive oil, and balsamic.

  4. Toss it all together.

  5. Roast them on the top rack for about 20 minutes

  6. Meanwhile, chop the carrots, celery, onion, and garlic.

  7. Add ghee or butter to a large pan over medium heat.

  8. Add the carrots, onion, celery, garlic, herbs de provence, salt, and pepper.

  9. Stir and saute for about ten minutes (timing works out so that the veggies and tomatoes are done about the same time).

  10. Add roasted tomatoes, coconut milk and chicken broth.

  11. Stir in the chopped basil and bay leaf.

  12. Bring to a boil then reduce heat to low and simmer for 30-40 min

  13. Once done, remove bay leaf 

  14. Blend the soup until smooth. *Can add more broth to desired thickness

  15. Serve hot with garnish of basil and enjoy!

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