Creamy Fire Roasted Tomato Coconut Soup

main_Creamy Fire Roasted Tomato Coconut Soup


  • • 6 tablespoons virgin coconut oil
  • • 2 medium yellow onions, chopped
  • • 4 cloves garlic, chopped
  • • 1 - 28 oz can Muir Glen Organic crushed fire roasted tomatoes
  • • 1 1/2 cups vegetable stock
  • • 13.5 oz can whole fat coconut milk
  • • ¼ tsp cayenne pepper (optional)
  • • 1 teaspoon kosher salt
  • • freshly ground black pepper
  • • garnish with chopped green or purple basil


Prep Time: 5 Min

Total Time: 40 Min

  1. Melt coconut oil in a large saucepan over medium-low heat. Add onion and garlic; cook, stirring, until onions have softened, about 15 minutes.
  2. Add tomatoes, stock, coconut milk, and cayenne pepper. Season with kosher salt and freshly ground black pepper. Bring to a boil. Reduce heat to low and cook until tomatoes, onions, and garlic are soft, 10 to 20 minutes.
  3. Working in batches, transfer soup to the jar of a blender and puree until smooth. Return to saucepan and place over medium heat. Cook until soup is heated through.
  4. If the soup seems too thick, stir in some extra stock to thin. Taste and adjust seasonings. Serve immediately with a sprinkling of Thai purple or Italian green basil.


Add a teaspoon of curry powder for an Indian flare. Thrown in a split habanero pepper and a 1/4 tsp allspice for a bit of the Caribbean. Get creative!

second_Creamy Fire Roasted Tomato Coconut Soup