Cream of Tomato Soup

If you’re wondering if it’s possible to make a steaming bowl of blissfully creamy tomato soup without dairy, this recipe is your answer.


Quantity Unit Name Link Alternatives
1 cup onion, chopped
3 cloves garlic, minced
2 teaspoons extra-virgin olive oil
1 (28-ounce) can diced tomatoes
½ teaspoon salt
2 tablespoons McKay’s Chicken Style Instant Broth and Seasoning (or other chicken-like seasoning)
½ teaspoon dried thyme
tablespoons brown sugar
2 cups water
dash of cayenne pepper
1 cup coconut milk


  1. In a large pot over medium heat, sauté the onion and garlic in olive oil until they’re soft and translucent, about 3 minutes.
  2. Add the remaining ingredients, except the coconut milk, and simmer for 20 minutes.
  3. After 20 minutes, transfer the soup mixture to a high-speed blender. Add the coconut milk and blend until smooth.
  4. Transfer the soup back to the stovetop and heat to your desired temperature.

Prep Time: 45 minutes
Serving Size: 4-6 servings
Jonathan Ewald

“If man thinks about his physical or moral state he usually discovers that he is ill.” – Johann Wolfgang von Goethe

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