Tomato Soup

Total Time 40 mins
Course Soup
Servings 4 people


  • 1 Large Onion
  • 12 ml Olive Oil
  • 3 Minced Gloves of Garlic
  • 5 g Dried Basil
  • 800 g Whole Peeled Tomatoes
  • 140 g Tomato Paste/Puree (1 Can)
  • 400 g Diced Tomatoes (1 Can)
  • 240 ml Vegetable Broth
  • 400 ml Coconut Milk (1 Can)
  • 5 g Sea Salt & Black Pepper
  • 15-30 ml Maple Syrup


  • Place the Olive Oil in a large pot over medium heat. Add the Onion and cook for 5 minutes or until softened. Add the Garlic and the Dried Basil and cook for another minute or until fragrant.
  • Now add the Tomatoes to the pot, together with the Tomato Puree, Diced Tomatoes, Vegetable Broth, Coconut Milk, Salt, Pepper, and Maple Syrup. Cover the pot and let it cook for another 15 - 20 minutes.  The longer the tomatoes cook the deeper the flavour of the soup.
  • Turn off the heat, use a hand blender to make a puree from the ingredients. If using a regular blender, wait for the soup to cool down before blending.
  • Once blended, warm the soup over a medium heat. Taste and adjust the seasonings as required.
Keyword Gluten Free, Vegan

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