Revealed Creamy Tomato Soup
A rich tomato soup with coconut milk hidden inside, creating a dairy-free creaminess that emerges when stirred. This Mediterranean-inspired soup recipe (dairy-free), ready in about 40 minutes, pairs olive oil, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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 olive oil
- 1, finely diced onion
- 2 cloves, minced garlic
- 28 oz, canned crushed tomatoes
- 1 cup vegetable broth
- 1/2 cup full-fat coconut milk
- 1/4 tsp salt
- 1/8 tsp black pepper
- 2 tbsp, chopped fresh basil
The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 finely diced onion and 2 minced garlic cloves, and cook for 5 minutes until onion is translucent and fragrant, stirring occasionally.
- Step 2: Stir in 28 oz canned crushed tomatoes and 1 cup vegetable broth, then bring to a gentle simmer. Cook uncovered for 15 minutes, stirring occasionally until flavors meld.
- Step 3: Reduce heat to low, stir in 1/2 cup full-fat coconut milk, and simmer for 5 minutes until soup is heated through and coconut milk is fully incorporated. Season with 1/4 tsp salt and 1/8 tsp black pepper, then garnish with 2 tbsp chopped fresh basil before serving.
