Creamy Tomato Soup

A creamy tomato soup for everyone in the family.


  • 2 tablespoons olive oil

  • 4 garlic cloves, minced

  • 1 large yellow onion, sliced

  • 2 (28 oz.) cans San Marzano peeled tomatoes

  • 1 cup chicken stock (or vegetable stock)

  • 1 tablespoon sugar

  • 1/4 cup heavy cream (Coconut cream)

  • 8 large fresh basil leaves, roughly chopped

  • 1/4 teaspoon dried oregano

  • 1/2 teaspoon of red pepper flakes

  • salt and freshly ground black pepper, to taste

  • 1/3 cup shredded parmesan cheese, optional


  • In a Dutch oven, heat olive oil over medium-high heat.

  • Add garlic and sauté for 30 seconds - until fragrant. Add onion until translucent.

  • Add San Marzano peeled tomatoes (juice and all), chicken stock, and sugar. Bring to a low simmer. Cook uncovered, for 12 minutes or until it has thickened.

  • Add the heavy cream, basil, oregano, red pepper flakes and season to taste with salt and pepper.

  • Using an immersion blender , puree soup until it is smooth and creamy.

  • OPTIONAL: stir in parmesan cheese and serve topped with buttery croutons.

Sourced from