Simple Tomato Soup

This is a healthy and easy soup that’s perfect for lunches! It freezes well and happens to be vegan & gluten-free.

Tomato Soup

Simple Tomato Soup

Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Yield: 6 servings


Tomato Soup
  • 2 tbsp. olive oil

  • 2 yellow onions, chopped

  • 3 cloves garlic, minced

  • 1 tsp. fennel seed

  • ½ tsp. chili flakes

  • 2 28oz cans whole San Marzano tomatoes

  • 4 cups vegetable broth

  • 1 tsp. dried basil

  • 1 cup coconut milk

  • Salt and pepper to taste

  • Micro leeks for garnish (optional)


In a large saucepan, heat oil over medium high heat. Add onions, and sauté for 3 minutes, stirring often. Add garlic, chili flakes and fennel seed and sauté for 2 more minutes.

Add the tomatoes, broth and basil and simmer for 30 minutes, stirring occasionally. Mix in coconut milk and season generously with salt and pepper.

Blend with an immersion blender until smooth. If you don’t have an immersion blender, blend the soup in a regular blender in batches but be sure to let the steam escape while blending to avoid an explosion. The easiest way to do this is to remove the middle section of the lid and cover with a dish towel.

Garnish with micro leeks and serve hot.