Creamy Tomato Basil Soup
This is the tomato soup that will make you forget the canned version ever existed. Roasting the tomatoes concentrates their natural sugars and gives the soup a depth that stovetop cooking alone can't match. A single can of high-quality whole tomatoes fills in for fresh when needed, and a splash of coconut milk at the end adds the creamy richness traditionally supplied by heavy cream. Pair it with a grilled cheese sandwich and you have the platonic ideal of comfort food.
Ingredients
- ☐ Roma tomatoes — 2 lbs, halved
- ☐ Whole canned tomatoes — one 28 oz can, high quality
- ☐ Yellow onion — chopped, 1 large
- ☐ Garlic — 6 cloves, smashed
- ☐ Fresh basil — 1 packed cup, plus extra for serving
- ☐ Vegetable broth — 2 cups
- ☐ Full-fat coconut milk — 1/2 cup
- ☐ Olive oil — 3 tablespoons
- ☐ Balsamic vinegar — 1 tablespoon
- ☐ Coconut sugar — 1 teaspoon, optional
- ☐ Sea salt and black pepper
- ☐ Red pepper flakes — optional
Nutrition Facts
Per serving · 4 servings total
Instructions
Tap a step to mark it complete as you cook.
Preheat oven to 425°F (220°C). Toss halved Roma tomatoes with 2 tablespoons olive oil, salt, and pepper. Arrange cut-side down on a rimmed baking sheet with the smashed garlic cloves. Roast for 25-30 minutes until tomatoes are blistered and slightly charred at the edges.
In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and a pinch of salt. Cook for 8-10 minutes until soft and translucent.
Add the roasted tomatoes and garlic (skins and all) to the pot, along with the canned tomatoes and their juice. Pour in the vegetable broth and bring to a gentle simmer.
Cook for 10 minutes to let the flavors meld, then stir in the balsamic vinegar, coconut sugar (if using), and half the fresh basil. Simmer for 2 more minutes.
Using an immersion blender or working in batches with a regular blender, puree the soup until completely smooth. Return to the pot over low heat.
Stir in the coconut milk and remaining basil. Taste and adjust salt, pepper, and balsamic. Ladle into bowls and finish with a drizzle of olive oil, fresh basil, and red pepper flakes if desired.
Recipe notes
For a deeper flavor, look for San Marzano canned tomatoes — they're worth the splurge here.
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