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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Disclaimer: I am not a certified nutritionist or medical professional. My advice comes from my own personal experience and my own research. If you are looking to make any major diet or lifestyle changes please consult your doctor or a professional first. Thank you!

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