Coconut Milk Tomato Soup with Fresh Herbs
Velvety, dairy-free tomato soup enriched with coconut milk and brightened with garden-fresh herbs for a comforting bowl. This american-inspired whole30 (dairy-free, vegan) ready in about 40 minutes pairs coconut oil, large onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 tbsp coconut oil
- 1 large onion
- 3 cloves garlic
- 1 (14 oz) can crushed tomatoes
- 1 cup coconut milk
- 2 cups vegetable broth
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 2 tbsp fresh basil
- 1 tbsp fresh parsley
- to taste sea salt
- to taste black pepper
Instructions
- Step 1: Heat 2 tbsp coconut oil in a large pot over medium heat until melted. Add 1 large diced onion and cook for 5 minutes until golden and translucent.
- Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, then add 1 (14 oz) can crushed tomatoes and 1 tbsp tomato paste, cooking for 3 minutes until mixture thickens.
- Step 3: Add 2 cups vegetable broth, 1 tsp dried oregano, and 1/2 tsp dried basil, bring to a simmer, and cook for 15 minutes to develop flavors.
- Step 4: Stir in 1 cup full-fat coconut milk and simmer for 5 minutes until heated through and well combined.
- Step 5: Season with salt and black pepper to taste, then stir in 2 tbsp fresh basil and 1 tbsp fresh parsley.
- Step 6: Serve hot, with additional fresh herbs for garnish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut Milk Tomato Soup with Fresh Herbs take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut Milk Tomato Soup with Fresh Herbs?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut oil from drying out.
Can I substitute ingredients in Coconut Milk Tomato Soup with Fresh Herbs?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut Milk Tomato Soup with Fresh Herbs for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Coconut Milk Tomato Soup with Fresh Herbs dairy-free?
Yes — this recipe is tagged dairy-free, vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This has become our go-to whole30 dish. We make it weekly.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
