You are here

Member since January 2002

The Best Creamy Tomato Soup EVER

What you need: 

3 shallots
2 cloves garlic (more to taste if you like)
30 oz. can tomato sauce
16 oz. can tomato sauce
2-16 oz. cans of petite cut diced tomatoes
1/2 cup tomato juice
3/4 cup lite coconut milk
1/4 cup chopped fresh basil
1/4 cup white cooking wine
black pepper to taste
olive oil for sautéing

What you do: 

Chop shallots and mince garlic. Saute in olive oil in a soup pot until shallots are transparent.
Add cooking wine (I eyeball it, just cover the bottom of the pot) and continue cooking on medium heat until wine is completely reduced.
Add in the rest of the ingredients and simmer on medium-low for about twenty minutes.
The measurement for coconut milk is just a guestimate...I'm bad about measuring ingredients. Add more or less to taste.

Preparation Time: 
15 minutes, 20 minutes
Cooking Time: 
Recipe Category: 


At first, the coconut flavor was quite overwhelming, but as I ate more, I must have gotten used to it, because it didn't bother me anymore.  I subbed onions for shallots, dried basil for fresh, and left out the tomato juice.  I also added some red pepper flakes.
Kinda tastes like Progressive Hearty Tomato Basil.


I've made this a few times without the tomato juice (I subbed more coconut milk) or shallots (I subbed onions), and it's good.  I like that it's really, really easy but doesn't taste like it came straight from a can.  Really good with sourdough. 


This was pretty good, altho i skipped the tomato juice and increased the sauce component. V8 would probably add nice flavor, though.

To make it even more nutritious, i might try adding baby spinach or peas next time.


This recipe is a keeper, if you haven't tried it already definately give it a go.
The coconut milk definately gives it something extra that soy cream wouldn't and topped with a bit of pepper it makes a really nice starter or warming main.

Log in or register to post comments