Creamy Tomato Soup

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Creamy Tomato Soup Super Hungry? Jump to the Recipe

We are at that inbetween stage of seasons - some days you are hitting 70 degrees and others are calling for snow (or maybe that's just my home state Ohio for you...)

While the cold may linger for a few weeks longer, this silky smooth tomato soup is the perfect transition between winter and spring.

It's warming while also feeling light - perfect for a cool spring evening.

coconut tomato soup


What Makes EXTRA CREAMY Tomato Soup?

The secret ingredient in this soup might surprise you. While tradional tomato bisques or creamy tomato soups rely on a heavy cream base, this soup uses coconut milk for a silky smooth finish.

This is definitely a healthier twist on a heavier dish. You might even be surprised to find out it can be vegetarian friendly when it comes to the rest of the ingredients too!

easy tomato soup


What You'll Need for the PERFECT Tomato Soup

Here are the ingredients really make a difference for the best ever tomato soup:

  • canned whole San Marzano tomatoes - you will find that these tomatoes not only have have a much stronger tomato-ey taste but are also more vibrant in color. Yes; you want WHOLE canned tomatoes.
  • Beau Monde seasoning - this is the sweet cousin to celery salt. Named for a region in France, this is more like celery sugar than celery salt. For this recipe, you can use either and still end up with a delicious dish.
  • white pepper - another essential ingredient to getting that perfect, silky smooth texture. It won't add any black flecks to the soup either, which make it visually delicious too!
  • coconut milk - this is what makes our soup SILKY smooth while thickening it. It's a healthier alternative to heavy cream.
  • chicken OR vegetable broth - for a vegetarian friendly version, swap out the chicken broth for veggie broth instead. For added savory flavor you can also add garlic broth to this dish!
creamy tomato basil soup

I recommend getting an (affiliate link) immersion blender if you are into smooth soups. With an immersion blender, you don't have to hassle with transferring hot soup between the stove and a standing blender. Plus, when you use a standing blender - unless you have an industrial sized blender - you're going to have to work in batches, meaning you might miss bits and peices and end up with a smooth soup... with some chunks.

Immersion blenders are an essential kitchen tool. If you are just starting out, getting an immersion blender is a great way to take your recipes to the next level. You can find immersion blenders at a variety of price ranges - you don't need to spend an arm and a leg for one if you are serious about improving your cooking skills. I love my immersion blender because it really is a lifesaver in the kitchen - for more recipes than just soup!

creamy tomato coconut soup

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EXTRA Creamy Tomato Soup

  • Number of Servings: 4
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
Creamy Tomato Soup

Ingredients

  • 1 cup sweet onion, roughly chopped
  • 5 cloves garlic, minced
  • 28 oz San Marzano tomatoes
  • 1 tsp tomato paste
  • 1 tsp Beau Monde seasoning OR celery salt
  • 1 tsp white pepper
  • 2 cups chicken OR vegetable broth
  • 1 cup coconut milk + more for drizzling on top, as desired
  • 2 tbsp olive oi
  • fresh basil, cut into ribbons for topping

Mouth Feel

Salty
Savory
Sour
Bitter
Sweet
Spicy

Tried it? Loved it? Share it!

Instructions

  1. In a large Dutch oven or heavy bottomed pot, heat the olive oil over medium high heat until shimmery. Saute the onions until softened, about 10-15 minutes. Then add the minced garlic and tomato paste and saute until fragrant, another 5 minutes.
  2. Add the whole San Marzano tomatoes, Beau Monde seasoning and white pepper. As the tomatoes cook, use the back of the spoon to crush the tomatoes until only small chunks remain and some of the excess moisture has cooked off, about 10-15 minutes.
  3. Pour in the broth and stir. Bring to a simmer for 15-20 minutes. Then use an immersion blender to blend the soup in the pot until it is smooth and no chunks remain.
  4. ALTERNATIVE BLENDING METHOD: Transfer the soup by the ladle to a stand blender. Do not fill blender more than halfway as the hot soup will expand. Blend in batches until the soup is smooth. Return to the pot.
  5. Reduce the heat to medium low. Stir in the coconut milk and simmer for another 10-15 minutes, until the soup has thickened up. Blend with the immersion blender, as needed.
  6. Ladle the soup into serving bowls and top with a swirl of coconut milk and basil ribbonsas desired. Serve with a side of extra crunchy grilled cheese. Enjoy!
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