Creamy Tomato Basil Soup

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.

*Makes 20 oz (2.5 cups) of soup.
  • 1 (14.5 oz) can diced tomatoes
  • 1 tsp each:  Italian seasoning, dried onion, garlic powder
  • 1/4 tsp red pepper flakes*
  • 1 Tbsp extra virgin olive oil
  • 1/2 cup coconut milk
  • 1/2 cup chicken broth*
  • salt & pepper, to taste
  • handful of fresh basil, chopped


  1. In a blender or food processor, pulse the diced tomatoes and seasonings (Italian seasoning, dried onion, garlic powder, red pepper flakes) until smooth.
  2. Heat the extra virgin olive oil in a saucepan over medium heat, and pour in the tomato mixture.  Stir frequently, allowing it to simmer for 4-5 minutes to develop some flavor in the tomatoes.*
  3. Stir in the coconut milk and chicken broth, and season with salt & pepper to taste.
  4. Keep cooking until the soup is warmed through.  Garnish with chopped fresh basil, and serve hot!

  • I recommend chicken bone broth, but any other broth you like will work:  beef, vegetable, etc.
  • Red pepper flakes add a great touch of heat.  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.  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.  Let it go longer if you like~ just keep stirring!
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Anonymous said...

Doing this tomorrow. I even have the meatballs. Sound deelish. Thanks

Anonymous said...

did I miss the basil?

Jessie B said...

I forgot to list the basil garnish, but it's there now!!

Anonymous said...

Did you use canned coconut milk or the ready-to-drink refridgerated kind?

Jessie B said...

Canned! But you could use whatever you like!

Kristy said...

My 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 said...

Just made this today and sooooo good! And easy!!