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    Home » Course » Side Dish

    Cherry Tomato Soup

    Published: Sep 12, 2014 · Modified: Sep 25, 2023 by Erin Carter · This post may contain affiliate links · Leave a Comment

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    A bowl of cherry tomato soup topped with fresh basil.
    A bowl of cherry tomato soup topped with fresh basil.

    You are going to love this cherry tomato soup recipe! It's so easy to make with just 4 main ingredients including cherry tomatoes, coconut milk and basil. This soup is so rich and creamy and has the most amazing taste.

    A bowl of cherry tomato soup topped with fresh basil.

    Why you will love this recipe:

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

    Taste and texture:

    This soup is so rich and creamy. It blends the flavours of cherry tomatoes, basil and coconut milk to give this soup a slightly sweet yet savoury flavour. This soup is not spicy.

    Key ingredients and substitutions:

    The ingredients needed to make cherry tomato soup separated into bowls.
    • Cherry tomatoes - cherry tomatoes are the key to this soup recipe. 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 to make this soup if you have them (just note that this would change the colour of the soup). Instead of cherry tomatoes you can also use grape tomatoes or baby tomatoes to make this soup.
    • 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.
    • 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 this recipe:

    Step one:

    First, place all the ingredients into your blender.

    Cherry tomatoes, coconut milk and basil in a blender.

    Step two:

    Then blend everything well until it's smooth.

    A blended tomato soup in a blender.

    Step three:

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

    A tomato soup in a pot on the stovetop.

    Step four:

    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.

    A tomato soup boiling in a pot on the stovetop.

    Step five:

    Then serve and enjoy!

    Tips and variations:

    • If you are serving a crowd or want leftovers feel free to double or triple this recipe.
    • Instead of dried basil you could use fresh basil to make this soup.
    • I recommend using full fat coconut milk rather than low fat coconut milk to make this soup.

    How to serve:

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

    You can serve this tomato soup with cherry tomatoes as an appetizer or side dish. It pairs well with sandwiches such as grilled cheese, meat or fish dishes such as meatloaf, steak, cod, shrimp, or even an omelette.

    If you like soup and salad you can serve this summer soup with kale salad, cucumber salad, broccoli salad or coleslaw.

    How to store:

    Store this soup in the fridge in an airtight container for up to 7 days. It also freezes really well.

    Nutrition information:

    One serving of this soup has approximately 290 calories per serving with approximately 12 grams of total carbohydrates, 3 grams of fiber, 9 grams of net carbs, 4 grams of protein and 28 grams of fat. This soup is dairy free, gluten free, low sugar, vegan, vegetarian, and paleo. It is not low carb, low fat or keto.

    A bowl of tomato soup topped with fresh basil and surrounded by basil and tomatoes.

    Frequently asked questions:

    Why don't you just heat the soup in your blender?

    I never heat anything in plastic (including in my blender). Studies have shown that when you heat food in plastic, the plastic can release harmful chemicals into your food.

    Can you leave skin on tomatoes when making soup?

    Yes! Don't worry about peeling the skin off your tomatoes when making this soup.

    Other recipes you will love:

    • Butternut squash and red pepper soup
    • Creamy cauliflower soup
    • Creamy zucchini soup
    • Curried butternut squash soup
    • Dairy free cream of mushroom soup

    Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!

    A bowl of cherry tomato soup topped with fresh basil.

    Tomato Basil Soup

    You are going to love this tomato basil soup recipe! It's so easy to make with just a few ingredients and has such a beautiful creamy texture.
    5 from 4 votes
    Print Pin Rate
    Course: Appetizer, Side Dish, Soup, Vegetables
    Cuisine: American
    Diet: Diabetic, Gluten Free, Low Calorie, Low Lactose, Vegan, Vegetarian
    Prep Time: 5 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 4 servings
    Calories: 290kcal
    Author: Dr. Erin Carter

    Equipment

    • Vitamix blender

    Ingredients

    • 6 cups baby tomatoes, washed and dried
    • 1 can full fat coconut milk (400 ml)
    • 2 tablespoon coconut oil (or butter)
    • 1 tablespoon dried basil
    • 1 teaspoon sea salt (more or less to taste)
    • 1/2 teaspoon ground pepper (more or less to taste)

    Instructions

    • Add all the ingredients to your blender and blend everything well until smooth.
    • Transfer the ingredients to a large pot on the stove and turn the burner to medium heat.
    • Let the soup come to a boil and turn down the heat.
    • Let it simmer for 5-10 minutes, until it's warmed throughout.
    • Remove from the heat, serve and enjoy! 

    Notes

    1. This soup stores well in the fridge for up to 7 days. 
    2. Feel free to make a double or triple batch and save some for later. 

    Nutrition

    Calories: 290kcal | Carbohydrates: 12g | Protein: 4g | Fat: 28g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 606mg | Potassium: 770mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1871IU | Vitamin C: 32mg | Calcium: 63mg | Iron: 5mg
    Tried this Recipe? Pin it for Later!Mention @pureandsimpleno or tag #pureandsimpleno!

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    DISCLAIMERS: The statements made on this website have not been approved by the Food and Drug Administration or Health Canada. The information is not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

    Reader Interactions

    Comments

    1. Anonymous

      September 12, 2014 at 9:15 pm

      I'm with you on the leggings thing, Erin! And I must say, your soup photo is gorgeous! My daughter and I are going through the AIP elimination right now and this post really makes me miss a good home made tomato soup 🙁 Anyway, I recently subscribed to your blog and was pleasantly surprised to realize that you live in Calgary...I'm in Cochrane and so happy to have someone local to connect with, whose food values are in line with mine 🙂 Looking forward to more of your great work! Colleen

      Reply
    2. Erin Carter

      September 12, 2014 at 9:47 pm

      Colleen it's so great to hear from you! I love finding other people nearby who have similar food beliefs (trust me I know we are few and far between). The AIP can be tough but stick with it! I have seen patients have amazing results with that diet alone. Thanks for the comments 🙂

      Reply
    3. alanna dB

      October 21, 2014 at 8:12 pm

      haha I have totally blogged about leggings as pants before. Totally hate it!

      Reply
    4. Erin Carter

      October 22, 2014 at 1:48 am

      Alanna I know I remember that post 🙂 I hadn't realized what an epidemic it was until recently. Seriously make the camel toe stop!

      Reply

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    Hi everyone! My name is Dr. Erin Carter and I am so thrilled you are here. I am a physician with specialities in both internal medicine and rheumatology, and I believe that food and healthy living are forms of medicine. In my spare time I share health information and delicious, healthy recipes here on Pure and Simple Nourishment.

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