• Tracey

Tomato Basil Soup

“Will you make the sauce, Mom?” That’s what my youngest calls this tangy tomato soup. The recipe came about as just another way to use our frozen roasted tomatoes from our garden harvest. Adding the garden basil gives this soup just the flavor it needs! My kids think it’s perfect for dipping their grilled ham and goat cheese sandwiches, but Ben and I could eat it all on its own. Give it a try....it's tasty!

Tomato Basil Soup

(serves 4)


  • 4 cups thawed garden tomatoes or 32 ounces undrained diced tomatoes

  • 1 15.5 ounce can full fat coconut milk

  • 1 teaspoon salt (or to taste)

  • 3 teaspoons dried basil leaves


  1. Place tomatoes and coconut milk in a highspeed blender and blend until smooth.

  2. Pour the blended tomatoes and coconut milk into a medium stock pot and turn the heat to medium.

  3. Add the salt and basil and stir to combine.

  4. Once the soup begins to bubble, turn the heat down and allow the soup to simmer for 10 minutes.

  5. Garnish with some extra basil and/or shredded goat cheese if you'd like. Serve warm!

Happy Cooking!!!


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