Having a baby is one of the few times in your life where food shows up at your house, cooked and ready to eat, or at a maximum amount of effort, be popped in the oven. Of all the meals that made their way into our house in these first few weeks, this creamy tomato basil soup was at the top of the list. It was comforting, warm, filling, and easy to heat up.
The friend who brought it knows we eat paleo, so she used this recipe for Quick and Easy Tomato Basil Soup from Shared Appetite. but replaced the heavy cream with coconut milk, and it was delicious. So delicious, in fact, that I decided to make it again.
When I remade it, though, I wanted to make it my own, and change up a few things. I wanted to make it even creamier, make sure it didn’t taste like coconut, and give the tomato flavor a little more depth.
Creamy soups (that don’t taste like coconut) can often be hard to come by when you’re eating paleo, and particularly when you’re on a Whole30. This creamy tomato basil soup is one I’m going to come back to again and again. Thick, tasty and filling. And perfect for eating when it is 20 degrees outside in South Carolina (wtf is up with that?! No thank you. I didn’t move to the north for a reason.)
I’m writing to you about creamy tomato basil soup on borrowed time – it’s nap time, and for the past few days, we never know how long he’s going to last. He seems to wake up 45 minutes into his 2 hour nap, and then refuses to go back to sleep. We’ve been taking walks with the stroller or wearing him in the carrier, but that’s only sustainable for so long…
So, without further delay, check out this soup. It’s easy to make (I actually remade it at nap time one day last week!) and makes quite a bit.
Side note: Check out my personalized spoon I got for Christmas!
In a large dutch oven or stockpot, heat olive oil over medium heat.
Add the red onion, season well with s&p, and sauté until tender, about 5 minutes.
Add the minced garlic and cook for 1-2 minutes more.
Add the tomatoes, tomato paste, and vegetable stock to the pot. Bring to a boil, then reduce to a simmer and allow to cook for about 10 minutes.
Add the coconut milk, coconut cream, and basil to the pot. Using an immersion blender, pureé the whole mixture until smooth and creamy.
Serve immediately. Leftovers can be stored in the fridge, and flavors get better after a day or two! Also freezes well.
Looking for other soup recipes? Check out my award-winning