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side view of a bowl of tomato basil soup garnished with basil leaves
Creamy Tomato Basil Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 


Course: Soup
Cuisine: American
Servings: 6 servings
Author: Jessica
Ingredients
  • 3 Tablespoons olive oil
  • 2 medium red onions, diced
  • 1 1/2 teaspoons jarred minced garlic
  • 28 oz can diced tomatoes
  • 2 Tablespoons tomato paste
  • 32 oz box vegetable stock
  • 3/4 cup coconut milk
  • 5.4 oz can coconut cream
  • 1/2 cup torn basil, packed
  • salt & pepper
Instructions
Stovetop:
  1. In a large dutch oven or stockpot, heat olive oil over medium heat. 

  2. Add the red onion, season well with s&p,  and sauté until tender, about 5 minutes. 

  3. Add the minced garlic and cook for 1-2 minutes more. 

  4. 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. 

  5. Add the coconut milk, coconut cream, and basil to the pot. Using an immersion blender, puree the whole mixture until smooth and creamy. 

  6. Serve immediately. Leftovers can be stored in the fridge, and flavors get better after a day or two! Also freezes well. 

Instant Pot:
  1. Set Instant Pot to sauté function and add olive oil. 

  2. Add the red onion, season well with s&p, and sauté until tender, about 5 minutes. 

  3. Add the minced garlic and cook for 1-2 minutes more. 

  4. Add the tomatoes, tomato paste, and vegetable stock to the pot. Put the lid on and set on manual, high pressure, for 10 minutes.  

  5. When done, open the lid and add the coconut milk, coconut cream, and basil to the pot. 

  6. Using an immersion blender, puree the whole mixture until smooth and creamy. 

  7. Serve immediately, or switch to the keep warm function and put the lid back on until ready to serve. 

  8. Leftovers can be stored in the fridge, and flavors get better after a day or two! Also freezes well. 

Recipe Notes

I recommend this immersion blender!