Creamy Coconut Basil Tomato Soup

Tomato soup…what else is a gal to make with a million tomatoes?
Right about now the tomatoes are coming out of the garden for most of us.
It’s like a tomatoes hurricane around here!  Only difference being of course that I love tomatoes. Hurricanes…not so much.
What’s a gal to do?

Personally I can, freeze and ferment mine.
This weekend you will find me canning and fermenting salsa.  Lots of it.
I literally just realized I haven’t shared a fermenting salsa recipe yet!!?  What the heck!
That is my favorite!  I shall make you guys a blog post on that this weekend.

But today….it’s going to be one of the fastest, yummiest and seriously so easy meals I make.
Admittedly, I just promised alot there but this one truly is all those things.
Once upon a time I went to San Francisco with Daryl.
We rolled up into this little Italian cafe one day.
I was starving.  Just wanted something fast so I could get back to site seeing so I ordered the tomato soup. It was the BEST soup I have ever had.
Granted I had so many “the bests” out there that week that I truly know I need to live there.
But since I don’t live there…I had to try and make my own copycat recipe.
Or as close as I could get.
This was as close as I have gotten thus far (because my recipes are always evolving and changing just like my gardens)

Creamy Coconut Basil Tomato Soup

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes


  • 1 Can/Jar crushed tomatoes (or put 6 to 12 fresh tomatoes in the food processor 😉
  • 1 container broth (I typically use vegetable broth)
  • 1 Can full fat coconut milk
  • 1 chopped onion
  • 2-3 minced garlic cloves
  • 1-2 tbs oregano
  • 4-5 large basil leaves (dried will work as well but won't be quite as vibrant in flavor)
  • Salt/pepper/cayenne pepper (all to preferred taste)
  • 1-2 tsp Potato Starch


  1. Are you ready for this?
  2. For me....I throw everything in a big old pot (except the potato starch and half of the basil...those I wait on).
  3. If I want to add the onions without my kiddos whining about the junks I literally will put a bit of the tomato sauce/broth into my vitamixer and add the garlic and onions. This makes them "disappear" and the kids have no clue.
  4. If the soup is too thin I take a bowl and add about a cup of the soup to it then the potato starch. I use a whisk and blend the potato starch in until all the lumps and bumps are gone (you can also throw it back in the food processor / vitamixer too). I then drop it back into the pot and let it all slowly simmer for a bit and thicken up. The potato starch thickens anything you need it too....I love that stuff!
  5. Personally I like to cook the soup with only half of the basil leaves and opt to add the basil leaves to the soup bowls at the end. I feel like this gives my bowl a burst of extra flavor.
  6. ****Additional add in ideas: carrots, ginger, garlic olive oil drizzled on top, sour cream, feta, cheddar, red peppers, noodles even.
  7. The options on what you could add to this soup are endless...but really we typically just add a panini on the plate beside the bowl 😉
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Just a gal...making good food for her family.
Taking life one plate at a time❤︎

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