Tomato soup is a timeless comfort food that warms both the body and soul. This recipe combines simple ingredients like tomatoes, onions, garlic, and coconut milk to create a rich, velvety texture with layers of flavor. Whether served as an appetizer or a hearty main course with a side of crusty bread, this homemade tomato soup is packed with nutrients and brimming with freshness. A perfect balance of tangy tomatoes, creamy coconut milk (or heavy cream), and a hint of thyme, this recipe is a nourishing bowl of goodness.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 2 medium yellow onions, chopped
- 2 medium carrots, chopped
- 6 garlic cloves, chopped
- 2 tablespoons balsamic vinegar
- 2 (28-ounce) cans diced tomatoes
- 3 cups water or vegetable broth
- 1â…“ cups full-fat coconut milk or heavy cream
- 1 teaspoon dried thyme
- ½ teaspoon red pepper flakes
- 1 teaspoon sea salt (plus more to taste)
- Freshly ground black pepper
- Fresh basil leaves for garnish
Instructions
- Prepare the base: In a large pot, heat the olive oil and butter over medium heat. Add the chopped onions, carrots, garlic, and a pinch of salt. Stir occasionally and cook for about 8 minutes, or until the vegetables soften.
- Build flavor: Stir in the balsamic vinegar, then add the diced tomatoes, water (or vegetable broth), coconut milk (or heavy cream), dried thyme, red pepper flakes, salt, and a few twists of freshly ground black pepper.
- Simmer: Bring the soup to a simmer and let it cook for 20 to 25 minutes, stirring occasionally, until the carrots are tender.
- Blend: Remove about 4 cups of the chunky soup and set it aside. Blend the remaining soup in a blender until smooth. (Alternatively, you can use an immersion blender directly in the pot.)
- Combine: Mix the smooth puree with the chunky soup you reserved earlier.
- Season: Taste the soup and adjust the seasoning with salt and pepper if needed.
- Serve: Ladle the soup into bowls and garnish with a drizzle of coconut milk or olive oil, freshly ground black pepper, and fresh basil leaves. Enjoy!
Cooking Tips
- Tomatoes: You can use fresh tomatoes if they’re in season; just roast them first for enhanced flavor. Canned tomatoes work well for convenience.
- Blending: If you prefer a completely smooth soup, blend all of it instead of reserving some for texture.
- Vegan Option: Use coconut milk instead of heavy cream for a dairy-free version.
- Spice it up: Add more red pepper flakes or a dash of smoked paprika for a little kick.
- Make it richer: For extra creaminess, add a dollop of sour cream or grated Parmesan cheese on top when serving.
Nutritional Benefits
- Tomatoes: Rich in antioxidants like lycopene, which support heart health and reduce inflammation.
- Carrots: A great source of beta-carotene, vitamin K, and fiber, which are excellent for eye health and digestion.
- Coconut Milk (or Cream): Provides healthy fats that boost energy and support metabolism.
- Garlic: Contains compounds that may reduce blood pressure and improve cholesterol levels. This tomato soup is a wholesome, balanced dish that nourishes the body with essential vitamins and minerals.
Why You’ll Love This Recipe
- Creamy and comforting: The combination of coconut milk and tomatoes creates a velvety, smooth texture that makes each spoonful a delight.
- Customizable: This recipe can easily be adapted to your taste by adjusting the spice level, thickness, and choice of garnish.
- Healthy: Packed with vegetables and healthy fats, this soup is not only delicious but also nourishing and beneficial for your immune system.
- Family-friendly: It’s a crowd-pleaser that everyone in the family can enjoy, from toddlers to adults.
Dietary Information
- Vegan (if using coconut milk): Perfect for those following a plant-based diet.
- Gluten-free: No gluten-containing ingredients, suitable for those with gluten sensitivities.
- Dairy-free (if using coconut milk): Great for those who are lactose intolerant or avoiding dairy.
- Low in sugar: No added sugars, relying on the natural sweetness of tomatoes and carrots.
Why This Recipe Works
- Balanced flavor: The balsamic vinegar adds a subtle sweetness and acidity that balances out the tangy tomatoes, while the coconut milk (or heavy cream) lends creaminess without overpowering the natural flavors.
- Texture: The partial blending of the soup allows you to enjoy a mix of creamy and chunky textures, making each bite interesting and satisfying.
- Ease of preparation: With pantry staples and a straightforward method, this recipe is perfect for busy weeknights or when you want to make a big batch for meal prep.
Conclusion
This creamy tomato soup recipe is a deliciously comforting meal that can be enjoyed year-round. It’s simple enough for a weeknight dinner yet sophisticated enough to serve at a family gathering. The rich, tangy flavors, along with the creamy texture, will make this soup a favorite in your home. Whether you pair it with a grilled cheese sandwich or enjoy it on its own, this tomato soup is a perfect way to enjoy a wholesome, homemade meal.
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Creamy Tomato Soup Recipe
- Total Time: 45mins
Description
Tomato soup is a timeless comfort food that warms both the body and soul. This recipe combines simple ingredients like tomatoes, onions, garlic, and coconut milk to create a rich, velvety texture with layers of flavor. Whether served as an appetizer or a hearty main course with a side of crusty bread, this homemade tomato soup is packed with nutrients and brimming with freshness. A perfect balance of tangy tomatoes, creamy coconut milk (or heavy cream), and a hint of thyme, this recipe is a nourishing bowl of goodness.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 2 medium yellow onions, chopped
- 2 medium carrots, chopped
- 6 garlic cloves, chopped
- 2 tablespoons balsamic vinegar
- 2 (28-ounce) cans diced tomatoes
- 3 cups water or vegetable broth
- 1 1/3 cups full-fat coconut milk or heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes
- 1 teaspoon sea salt (plus more to taste)
- Freshly ground black pepper
- Fresh basil leaves for garnish
Instructions
- Prepare the base: In a large pot, heat the olive oil and butter over medium heat. Add the chopped onions, carrots, garlic, and a pinch of salt. Stir occasionally and cook for about 8 minutes, or until the vegetables soften.
- Build flavor: Stir in the balsamic vinegar, then add the diced tomatoes, water (or vegetable broth), coconut milk (or heavy cream), dried thyme, red pepper flakes, salt, and a few twists of freshly ground black pepper.
- Simmer: Bring the soup to a simmer and let it cook for 20 to 25 minutes, stirring occasionally, until the carrots are tender.
- Blend: Remove about 4 cups of the chunky soup and set it aside. Blend the remaining soup in a blender until smooth. (Alternatively, you can use an immersion blender directly in the pot.)
- Combine: Mix the smooth puree with the chunky soup you reserved earlier.
- Season: Taste the soup and adjust the seasoning with salt and pepper if needed.
- Serve: Ladle the soup into bowls and garnish with a drizzle of coconut milk or olive oil, freshly ground black pepper, and fresh basil leaves. Enjoy!
- Prep Time: 15mins
- Cook Time: 30mins