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Grandma's Creamy Coconut Tomato Soup


Vegan, Gluten Free

Course Entree

Keyword Creamy Coconut Tomato Soup

Total Time 60 minutes

Servings 3-4 people


4-5 large tomatoes, diced

1 large yellow onion, diced

2-4 Tbs. olive oil

1 can coconut milk

handful basil, chopped

a pinch of salt/black pepper

Optional suggested toppings:

non-dairy sour cream or unsweetened yogurt and fresh spinach


1. Preheat oven to 425 F. Chop the tomatoes. Place on an aluminum foil lined sheet pan. Drizzle with 2 Tbs. oil, and a sprinkle of salt and pepper. Roast for 30-40 min.

2. While tomatoes are roasting, sauté onion in large pot with 2 Tbs. oil until translucent. Place roasted tomatoes in pot with onions. Add coconut milk and ½ of the chopped basil. (reserve half for topping)

3. Puree with blender or handheld stick blender. Top with fresh spinach or nondairy sour cream and enjoy!

I hope you enjoy this soup as much as I do! As always share #jfgeats if you make them so I can drool.

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