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 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 skeptical. It was a recipe from Chole’s Vegan Italian Kitchen. I was in love at first bite!

As amazing as the soup was I like to use nourishing bone broth in as many meals as possible, so I swapped it for the original vegetable 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.

5.0 from 1 reviews
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?

About Katie Mae Stanley

Katie Mae Stanley is the writer at Nourishing Simplicity, where the focus is on nourishing foods, herbal remedies, simple living and faith. Ethnic and Mid-west foods are always a favorite in her kitchen and on her blog. She is also the author of the book Steeped: Simple Nourishing Teas and Treats. Katie Mae spent 10 years as a missionary dorm "mama" for a gaggle (almost 40) of amazing deaf girls at a school for the deaf in Baja California, Mexico. Now she finds herself state side ready to embrace God's next adventure. A cup of tea or coffee and a bit of dark chocolate make an appearance at some point in any given day. You can connect with the Nourishing Simplicity community on Facebook, Twitter, and Google+.


  1. Looks like a deliciously nourishing soup. I’ve pinned it to try soon. 🙂

  2. This sounds delicious! I love homemade tomato soup.

  3. Beautiful soup! Looks perfect for this chilly winter day. Chilly for California anyway lol. Pinned.

  4. Mmm, love the herbs + the sweetness, and the coconut milk~ such a lovely recipe!

  5. My husband grew up loving canned tomato soup and he still misses it. This recipe sounds delicious; I’ll have to make it for him!


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