A creamy (but dairy-free!) tomato soup will be a staple once you try it! I love making large batches and keeping some in the refrigerator or freezer depending on when I’m planning to use it. I’ve had my fair share of tomato soups, and this recipe truly brings all my favorite things about different tomato soups into one. In my humble opinion, it’s the best tomato soup recipe out there! Packed with fragrant flavors from the fresh garlic, onion, basil, and thyme. The acidity from the tomatoes is perfectly balanced out by the coconut milk. You will make this again and again! Give it a try and don’t forget to leave a review!
What ingredients do I need to make this recipe?
- Garlic: This recipe calls for a whole head of fresh garlic (just trust me). It doesn’t overpower the soup, but gives it so much incredible flavor!
- Yellow onion: One medium yellow onion will do the trick for this soup! Again, very necessary to the flavor of this soup!
- Basil: Fresh basil makes all the difference in this soup. The combination of tomato and basil is a classic for a reason!
- Thyme: This recipe calls for thyme for baking with the onion, garlic, and basil. You’ll toss it out after baking, but the fragrance of thyme will still be present in this recipe, giving it the perfect amount of flavor from this earthy, minty herb.
- Red pepper flakes: You can leave this out if you’re spice averse! I highly recommend it if you’re not, and you an customize the amount to bring it to the spice level of your liking.
- Olive oil: Toss the garlic, onion, basil, and thyme in this before roasting in the oven! If you don’t have olive oil on hand or don’t prefer to use it, I would suggest using canola oil.
- Whole canned tomatoes in juice: You can find these in the canned vegetables section of almost any grocery store! Some tomato soup recipes call for fresh tomatoes, but given that tomatoes are a summer vegetable and tend to be less than stellar in the colder months when the majority of people make soup, I opt for canned!
- Granulated sugar: This helps balance out the acidity. I only call for a small amount in this recipe, but you can always add more to taste at the end if you prefer it a bit sweeter!
- Dried oregano: This aromatic herb is one of the final touches to make this one of the most flavorful tomato soup recipes you’ll find!
- Coconut milk: Creamy coconut milk balances out the acidity of this dish and gives it the perfect creamy texture.
- Vegetable broth: You may or may not want to use this! It is used for thinning out the soup at the end of the recipe so you can get it to your desired consistency.
- Salt
- Pepper
- Optional for topping: grated parmesan cheese, fresh chopped basil, croutons
How do I make this recipe?
1) Preheat oven to 400 F.
2) Cut top off of head of garlic to expose cloves. On a parchment paper lined baking sheet, place the chopped onions, garlic, basil, and thyme. Toss with olive oil, red pepper flakes, salt, and pepper.
3) Bake. Place in oven and bake for 30 minutes. Remove from oven and discard thyme.
4) In a large pot on the stove on medium heat, add tomatoes with juice, contents of baking sheet (squeeze all roasted garlic cloves out of the head of garlic into the pot and discard head), coconut milk, sugar, and dried oregano.
5) Stir all ingredients and let simmer for 10 minutes.
6) Blend. In batches, pour the soup into a blender and puree until smooth. Return soup to pot, adding salt and pepper to taste.
7) Thin with vegetable broth if desired.
8) Serve. Ladle the soup into bowls and if desired, topped with any of the optional toppings (grated parmesan, croutons, or fresh basil)!
Other soup recipes:
How to serve:
- Toppings: If you love toppings even half as much as I do, this is a great soup to add them to! I suggest fresh chopped basil, parmesan cheese, or croutons.
- With grilled cheese: I probably don’t have to explain that grilled cheese and tomato soup are a classic (and delicious) combo!
- With toast: I love toasted sourdough with tomato soup, but most breads will work!
How to store:
Store in the refrigerator for up to 4 days and in the freezer for up to 3 months! This is a great soup to make in advance. Just reheat and enjoy!
If you like this recipe, you might also like:
The Best Tomato Basil Soup
Ingredients
- 1 head garlic
- 1 medium yellow onion chopped
- 1 cup fresh basil packed
- 2 sprigs thyme fresh
- Red pepper flakes
- Pinch of salt and pepper
- 1 tablespoon olive oil
- 2 28 oz cans of whole tomatoes in juice 56 oz total
- 1 tablespoon sugar
- ½ teaspoon dried oregano
- ½ cup coconut milk full fat, more to taste
- Vegetable broth optional, for thinning
- Salt and paper to taste
- Optional for topping: grated parmesan cheese, croutons, fresh basil
Instructions
- Preheat oven to 400 F.
- Cut top off of head of garlic to expose cloves.
- On a parchment paper lined baking sheet, place the chopped onions, garlic, basil, and thyme. Toss with olive oil, red pepper flakes, salt, and pepper.
- Place in oven and bake for 30 minutes. Remove from oven and discard thyme.
- In a large pot on the stove on medium heat, add tomatoes with juice, contents of baking sheet (squeeze all roasted garlic cloves out of the head of garlic into the pot and discard head), coconut milk, sugar, and dried oregano.
- Stir all ingredients and let simmer for 10 minutes.
- In batches, pour the soup into a blender and puree until smooth. Return soup to pot, adding salt and pepper to taste.
- Thin with vegetable broth if desired.
- Ladle the soup into bowls and if desired, topped with any of the optional toppings (grated parmesan, croutons, or fresh basil)!
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