Tomato Coconut Basil Soup

The coconut milk adds the perfect amount of creaminess and sweetness to this delicious soup. Just add grilled cheese for a full meal, or a salad creation for a healthier option.

Tomato Coconut Basil Soup
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Prep Time: 15 minutes

Cook Time: 20 minutes

35 minutes

6-8 small bowls

Tomato Coconut Basil Soup

I was in Utah skiing when I had the privilege of trying a coconut milk based tomato soup at this restaurant in town. Served with a beet salad and a roll, I was in heaven! I told friend that I MUST try to duplicate this soup. Well, here it is. Hope you are in heaven as well when you try it.


  • 2 15oz cans of fire roasted diced tomatoes
  • 1 15oz can of stewed tomatoes (any size)
  • 1 to 1 1/2 cups canned coconut milk (found in the Asian section at a grocery store)
  • 2-3 cups vegetable broth
  • 1/4 cup chopped onion
  • 2 cloves garlic, roughly chopped
  • Handful of fresh basil leaves
  • Salt n' pepper to taste
  • 1 tbsp olive oil


  1. In a large pot, over medium heat, add olive oil and saute onions and garlic for a few minutes.
  2. Add all the tomatoes and the broth, heat to a boil, reduce heat to simmer, and cook for about 15 minutes.
  3. Meanwhile, in a food processor, add the coconut milk and basil, and blend/pulse to chop basil, just enough to see small pieces (don't blend too much or milk will turn green). You can start with 1 cup of milk, and add more at the end if you want your soup slightly creamier and/or sweeter.
  4. Transfer to large container/bowl.
  5. When soup is ready, let it cool slightly, and in batches, add to the food processor and blend until you reach a semi-smooth consistency. Add to large container/bowl. NOTE: You may not need to use all the broth when blending. I used a slotted spoon toward the end in order to produce a slightly thicker blended soup. You can always add more broth if needed at the end.
  6. When finished, stir to combine with coconut milk, and season with salt and pepper.
  7. Ladle into bowls, garnish with more basil if desired, and serve!
  8. You can refrigerate this soup and reheat for up to one week.
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