Easy Fresh Cherry Tomato Soup

Why you will love this recipe:

• The taste! This simple cherry tomato basil soup is so rich and creamy with such a delicious sweet flavour. It tastes way better than any store bought tomato soup.
• It's so quick and easy to make and is made with just 4 main ingredients - cherry tomatoes, coconut milk, coconut oil, and spices.
• You don't need to roast the tomatoes making it even easier to prepare.
• This healthy soup is low in calories, dairy free, gluten free, paleo, vegan, Whole30 and sugar free.
• This cherry tomato soup makes great leftovers and freezes really well so it's a great option for meal prep.
• This healthy soup is made with no cream and no butter!

Ingredients and substitutions:

• Cherry tomatoes - the key to this soup recipe is fresh cherry tomatoes. They are more sweet and flavourful than other types of tomatoes which is why this soup is so delicious. I used red cherry tomatoes but you could use other colours of cherry tomatoes (just note that this would change the colour of the soup). Instead of cherry tomatoes you can also use grape tomatoes or baby tomatoes.
• Coconut milk - I recommend using full fat coconut milk to make this soup because it helps make it so rich and creamy while low fat coconut milk is more watery and won't give it as much flavour. When blended with the tomatoes the coconut milk helps give this soup such a delicious, slightly sweet flavour.
• Coconut oil - to help make this soup even more creamy while keeping it dairy free and vegan. You could use olive oil or avocado instead.
• Spices - basil, salt and pepper are the only spices you need to season this soup. Even though the seasonings are simple, they give this soup so much flavour. I used dried basil to make this soup but you could easily use fresh basil as well.

How to make cherry tomato soup:

1. Step 1: First, place all the ingredients into your blender.

2. Step 2: Blend everything well until it's smooth.

3. Step 3: Transfer the soup to a medium sized pot and place it on the stovetop on medium heat.

4. Step 4: Allow the soup to come to a boil and then reduce the heat to low and let the soup simmer for 5-10 minutes, until it's warmed throughout. Then serve and enjoy!

Top tips:

• If you are serving a crowd or want leftovers feel free to double or triple the recipe.
• You will need a large blender to blend this soup. If you have a smaller blender you can blend it in batches instead.
• If you prefer a chunky soup then don't fully blend the ingredients or leave a few tomatoes out of the blender and add them to the pot whole.

How to serve cherry tomato soup:

This creamy tomato basil soup is best served warm but it also tastes great cold. It is delicious served as is but you could top it with some fresh basil, fresh cilantro, freshly ground black pepper, or crushed crackers.

You can serve this cherry tomato soup as an appetizer or side dish. It pairs well with sandwiches such as grilled cheese, meat or fish dishes such as meatloaf without gluten, steak bavette, blackened cod, pan cooked shrimp, or even an omelette with chicken.

If you like soup and salad you can serve this summer soup with kale apple salad, asian cucumber salad, dairy free broccoli salad or low sugar asian coleslaw.