I used always have cans of low-sodium, low-calorie soup on hand for quick dinners, and they became sort of a go-to. But once I started switching over to a Paleo diet, and checking my labels with a new perspective, I realized that they weren’t exactly the best bet for a nutritious meal.
I started making my own Paleo-friendly soups from scratch, but they became less of a go-to~ because they’re just simply not as convenient as a can that’s ready to heat & serve… and I didn’t always have the time (or motivation) to “go there” for a weeknight dinner.
Enter my “Creamy Tomato Basil Soup”: my way of bringing the convenience back to soup on a Paleo or Whole30 diet. I’ve made this many times now, when we’re low on groceries and in a pinch, and I still can’t get over how delicious & EASY it is.
Diced tomatoes, spices, coconut milk, & broth combine in the blender then heat on the stove for a creamy, luscious soup that takes just minutes to prepare. It’s really just as easy as a boxed or canned soup~ but so much cleaner!
We loving pouring ours over meatballs (Aidell’s Roasted Garlic & Sweet Basil Italian Meatballs are our fav) for the perfect 15-minute meal.
I’ve put off posting this for quite some time, because it’s so dang simple… but I’m excited to finally share! I hope you enjoy this quick, flavorful soup as much as I do.
Creamy Tomato Basil Soup
Servings: 20 oz
Calories: 16kcal
Ingredients
- 14.5 oz can diced tomatoes
- 1 tsp Italian seasoning
- 1 tsp dried onion
- 1 tsp garlic powder
- 1/4 tsp red pepper flakes*
- 1 tbsp virgin olive oil
- 1/2 cup coconut milk
- 1/2 cup chicken broth
- salt and pepper to taste
- handful fresh basil chopped
Instructions
- In a blender or food processor, pulse the diced tomatoes and seasonings (Italian seasoning, dried onion, garlic powder, red pepper flakes) until smooth.
- Heat the extra virgin olive oil in a saucepan over medium heat, and pour in the tomato mixture.ย Stir frequently, allowing it to simmer for 4-5 minutes to develop some flavor in the tomatoes.*
- Stir in the coconut milk and chicken broth, and season with salt & pepper to taste.
- Keep cooking until the soup is warmed through.ย Garnish with chopped fresh basil, and serve hot!
Notes
- I recommend chicken bone broth, but any other broth you like will work:ย beef, vegetable, etc.
- Red pepper flakes add a great touch of heat.ย You can leave them out completely, or add more to taste.
- The longer you allow the tomatoes to bubble, the more flavor you will get from them.ย I’m impatient & feel like 4-5 minutes is just long enough to get a good amount of flavor in a short amount of time.ย Let it go longer if you like~ just keep stirring!
Nutrition
Calories: 16kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 28mg | Fiber: 1g | Sugar: 1g | Iron: 1mg
7 Comments
Anonymous
January 31, 2016 at 1:26 amDoing this tomorrow. I even have the meatballs. Sound deelish. Thanks
Anonymous
January 31, 2016 at 9:43 pmdid I miss the basil?
Jessie B
February 1, 2016 at 1:39 amI forgot to list the basil garnish, but it's there now!!
Anonymous
February 5, 2016 at 1:30 amDid you use canned coconut milk or the ready-to-drink refridgerated kind?
Jessie B
February 5, 2016 at 1:50 amCanned! But you could use whatever you like!
Kristy
January 24, 2018 at 2:08 amMy kids, husband and I love this soup! It has been a staple each week for us! My son loved the meatball idea and so did my husband and I! My daughter sticks with a salad on the side( not much of a meat eater) so this is such an easy and delicious go to for our family!! Thank you!!
Shannon
February 15, 2019 at 6:20 pmJust made this today and sooooo good! And easy!!