Creamy No-Cream Tomato Soup

Posted on

Are you in need of a comforting dinner that will satisfy the whole family? Look no further than my Creamy No-Cream Tomato Soup! Bursting with fresh tomato flavor and fragrant herbs, this soup gets its creamy texture from coconut cream, without the overpowering taste of coconut.

This recipe is a surefire winner for chilly evenings. Even my picky 3 and 5-year-old kids devour it without hesitation. It’s a mom-win all around!

Here’s what you’ll need:

Creamy No-Cream Tomato Soup

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Servings 4


  • 3 tablespoons of olive oil
  • 1 large onion roughly chopped
  • 3 pounds of tomatoes Roma, Plum, or vine tomatoes work best
  • 6 cloves of garlic mashed
  • 1/2 cup of fresh basil
  • 1 teaspoon of Italian seasoning
  • 2 1/2 cups of chicken broth
  • 1 can 13 oz of coconut cream (or full-fat coconut milk)
  • 2 teaspoons of salt
  • 1 teaspoon of pepper

For the “Cream” Drizzle:

  • Coconut cream from the can used earlier
  • 1 teaspoon of lemon juice
  • 1 teaspoon of water


  • Heat olive oil in a large pot over medium-high heat.
  • Add chopped onion and sauté until softened, about 6 minutes.
  • Stir in mashed garlic and cook for another minute.
  • Add chopped tomatoes, basil, Italian seasoning, chicken broth, half of the coconut cream, salt, and pepper.
  • Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
  • Remove the cover and transfer 3/4 of the mixture to a blender. Blend until smooth, then return it to the pot.
  • Taste and adjust seasoning if needed.
  • For the drizzle, whisk together the remaining coconut cream, water, and lemon juice.
  • Serve the soup, drizzle with the “cream” sauce, garnish with parsley, and enjoy the heartwarming goodness!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating