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Total time

15 minutes


  • 1 yellow onion (medium, chopped)
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 cloves garlic (grated or finely minced)
  • 28 ounce whole peeled tomatoes (can, san marzano are my favorite !))
  • 2 cups chicken stock (or veggie)
  • ½ cup basil leaves
  • ½ cup canned unsweetened coconut milk


  1. In a soup pot over medium heat, add the olive oil and sauté the onions, garlic, salt and pepper until the onions are soft and translucent, about 5-8 minutes.
  2. In a blender (I love my Vitamix!), combine the canned tomatoes, basil leaves, sautéed onions and garlic, and stock. Blend over medium low speed until combined, about 1 minute.
  3. Pour the soup from the blender back into the soup pot. Add the coconut milk. Warm over medium heat for 5 minutes. Taste for salt and pepper and add more if desired.
  4. Serve warm topped with fresh basil leaves.
  5. View the recipe instructions at

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