Creamy Nourishing Tomato Soup

Creamy Nourishing Tomato Soup-

A creamy bowl of tomato soup. You raise the spoon to your mouth and watch the steam rise.

It’s deliciously hot, it might even melt a snowman into a boy! A fragrant blend of Italian spices makes it more than your ordinary bowl of tomato soup.

Growing up, I have to say I was not a tomato soup fan. I preferred to leave my tomatoes in salsa and pasta and nothing else thankyouverymuch. Plus it was always accompanied by my least favourite food, cheese!

I tried a tomato soup recipe a year or two ago since I don’t like to use a lot of cream in my soup (I save it all for ice cream and coffee) I used coconut milk. I have to say I was not pleased with the results.

Last spring when my dear friend Laura decided to have me help her make tomato soup with coconut milk in it I was a bit sceptical. It was a vegan recipe from Chole’s Vegan Italian Kitchen My friend gave me the recipe and I headed to my kitchen first thing when I got home.

The soup was delicious as is but since I love to use nourishing bone broth in as many meals as possible I swapped the broth. I also don’t keep Italian spice blend on hand so I created my own blend for the soup. I made a couple other changes and voila Katie’s tomato soup was born. (Am I the only one that refers to myself in the third person at times?)

This creamy nourishing tomato soup can most certainly be paired with the traditional grilled cheese sandwich. I prefer to choose a higher in protein pairing like my open-faced Spanish chorizo sandwich and a salad.

Creamy Tomato Soup
  • 4 cups chicken stock (bone broth)
  • 2 18oz jars crushed tomatoes
  • 1¼ cups coconut milk (or heavy cream)
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, crushed
  • 2 TBS olive oil
  • 2½ TBS sucanat
  • 2½ tsp unrefined salt
  • 1 tsp dried oregano
  • ½ tsp dried thyme
  • ½ tsp marjoram
  • ½ tsp crushed red pepper
  • ¼ tsp dried basil
  • 1 tsp dried rosemary
  1. Saute the onion in the olive oil over medium heat, sprinkle with salt and cook until almost translucent.
  2. Add the garlic and dried herbs. Cook for one minute.
  3. Add the chicken broth, tomatoes, salt, and sucanat.
  4. Simmer for 20 minutes. Using an emersion blender blend until smooth. Or you can allow the soup to cool and blend in two to three batches in a blender.
  5. Add coconut milk (or cream) and stir to mix. Heat for about 2 more minutes or until hot.

What is your favourite food to pair with tomato soup?

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