Creamy Tomato Soup
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 4
  • 2 Tbsp Coconut Oil
  • 2 Tbsp Butter
  • 1 Sweet Onion, Finely Chopped
  • 28 oz. Crushed or Whole Tomatoes (in their own juice)
  • 1½ cups Chicken Broth
  • 2 Bay Leaves
  • ½ cup Heavy Cream (Coconut Cream works as well)
  • Salt & Pepper, to taste
  1. Heat oil and butter in a medium saucepan over medium heat. Once butter foams, add onion and a big pinch of salt. Season with freshly ground black pepper.
  2. Cook, stirring occasionally, until onion is completely soft and just beginning to brown, about 15 minutes.
  3. Add tomatoes and juices to the pan and stir to crush up tomatoes. Add broth and bay leaves and bring to a simmer.
  4. Simmer until tomatoes begin to fall apart, about 10 minutes.
  5. Remove from heat, discard bay leaves, and allow soup to cool slightly. Carefully purée soup in a blender or with an immersion blender until smooth (you may have to do this in batches). Return soup to the stove over low heat and stir in cream. Taste and adjust seasoning as desired.
  6. Top with fresh basil and fried cheese.
Recipe by Simple Roots at