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Creamy Tomato Soup is a kid friendly and vegan soup that is great for school lunches.

Creamy Tomato Soup

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  • Author: Bernadette
  • Prep Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 6 serves 1x
  • Category: Mains and Lunches


  • 1 tbsp olive oil
  • 1 onion diced finely 
  • 2 carrots diced finely 
  • 2 cloves garlic
  • 1 tsp dried basil or 1 tbsp freshly chopped leaves
  • I tbsp tomato paste
  • 2 400g can tomatoes
  • 2 cups vegetable stock
  • 2/3 cup coconut milk 


  1. In a large soup pot over a medium heat the oil and saute the onions, carrots and garlic until softened, around 2 or 3 minutes
  2. Add the basil and tomato paste and mix through until well combined, stirring for around a minute ensuring the mix does not catch. 
  3. Add the canned tomatoes along with two cups of stock, one cup of water and season with salt and pepper and bring the soup to the boil
  4. Once the soup is at boiling point, turn the heat down to low and simmer for around 20 minutes or so
  5. Remove from the heat and cool slightly, for around 5 minutes
  6. With an immersion blender (or regular blender) blend until the mixture is smooth
  7. Add the coconut cream and reheat to boiling point before serving or if serving to young children you may wish to serve without reheating