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15 Minute Tomato Soup

This quick and healthy 15-minute tomato soup is made with fire roasted tomatoes, fresh basil, and coconut cream, delivering a smooth and flavorful experience.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tbsp olive oil
  • 1 large white onion, diced
  • 2 cans (15-ounce) diced fire roasted tomatoes
  • 1 cup veggie broth Use low-sodium for a healthier version
  • 2 tsp garlic powder
  • 1/4 cup fresh basil, chopped
  • 1/4 cup coconut cream or half and half Coconut cream for dairy-free option
  • to taste Salt and pepper

Method
 

Preparation
  1. In a large pot or Dutch oven, add the olive oil and diced onion. Cook over medium heat until softened (just a few minutes).
  2. Then add the tomatoes, veggie broth, basil, garlic, and salt plus pepper. Let this come to a boil then remove from heat.
  3. Blend until smooth, either using an immersion blender in the pot or transferring to a countertop blender. If using a blender, pour it back into the pot after blending.
  4. Add the coconut cream and stir.
Serving
  1. Serve the soup hot in small bowls, topping with torn basil leaves and a drizzle of extra coconut cream or plain Greek yogurt.

Notes

This soup is great for meal prep. Store in an airtight container in the fridge for up to 4 days. To freeze, let the soup cool fully and pour it into freezer-safe containers. It can be reheated from the fridge or frozen. Add beans or grilled chicken for a high protein side.