Tomato Basil Soup (Low Carb, Paleo & Whole30 Options)
Creamy Tomato Basil Soup: A Cozy Comfort Food
Is there anything more comforting than a warm bowl of soup on a chilly day? This Tomato Basil Soup is incredibly easy to make, bursting with flavor, and perfect for lunch, dinner, or a cozy weekend meal. It’s a vibrant blend of sweet tomatoes, fragrant basil, and a touch of creamy coconut milk that will have you craving more. We’ve taken a classic and given it a subtle, delicious twist!
This recipe is designed for simplicity without sacrificing taste. It comes together in under 20 minutes, making it a fantastic option for busy weeknights. The coconut milk adds a richness and depth that you won’t find in traditional tomato soups, and it’s a great way to sneak in some extra nutrients. Plus, it’s naturally vegan and gluten-free!
What makes this Tomato Basil Soup special?
- Quick & Easy: Ready in under 20 minutes!
- Flavorful: A perfect balance of sweet, savory, and aromatic.
- Creamy Texture: Coconut milk creates a luxurious, velvety soup.
- Versatile: Enjoy it as a starter, a light lunch, or a comforting dinner.
- Dietary Friendly: Vegan and gluten-free.
Tips for the Best Tomato Basil Soup:
- Tomato Quality: While canned crushed tomatoes work wonderfully, using high-quality tomatoes (like San Marzano) will elevate the flavor even further.
- Fresh vs. Dried Basil: If you have fresh basil on hand, feel free to add a handful at the very end for an extra burst of freshness. However, dried Italian seasoning or basil works perfectly well.
- Blending: The level of blending is up to you! If you prefer a smooth, velvety soup, blend it until completely smooth. If you like a little texture, leave it slightly chunky.
- Toppings: Get creative with your toppings! A swirl of coconut milk, a sprinkle of fresh basil, a drizzle of olive oil, or a sprinkle of red pepper flakes all add extra flavor and visual appeal.
Frequently Asked Questions:
Q: Can I use different types of tomatoes?
A: Yes, you can! Diced tomatoes or tomato puree will also work, but crushed tomatoes provide the best texture.
Q: Can I make this soup ahead of time?
A: Absolutely! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup spicy?
A: No, this recipe is not spicy. However, you can add a pinch of red pepper flakes or a dash of hot sauce if you like a little heat.
Q: Can I freeze this soup?
A: Yes, you can! Let the soup cool completely before transferring it to a freezer-safe container. It will keep in the freezer for up to 2 months.
Q: What can I serve with this soup?
A: This soup pairs well with a crusty bread for dipping, a simple salad, or a grilled cheese sandwich.
Tomato Basil Soup
Ingredients
- 28 oz canned crushed tomatoes I like San Marzano
- 2 cups vegetable or chicken broth
- 1/2 cup canned coconut milk
- 1/2 white onion diced
- 1 tbs olive oil
- 1 tbs Italian seasoning or dried basil
- 1 tsp minced garlic
- 1 tsp onion powder
- to taste salt and pepper
Instructions
- Heat olive oil in a large pot on medium high heat then add minced garlic and diced onion. Sauté for 1-2 minutes.
- Add in crushed tomatoes, broth, dried basil, onion powder, garlic powder and salt and pepper. Bring to a boil then let simmer for 15 minutes.
- From here you can use an immersion blender or a regular blender to smooth out your soup. Feel free to skip this step if using crushed tomatoes and you prefer more texture. Once everything is combined to the texture you like, add in your coconut milk and then stir to combine
- Serve with your favorite toppings!
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