Alright y’all, this creamy tomato soup and grilled cheese is 50% healthy, 50% indulgent, but 100% delicious (my dad AND brother both work in the financial field…I really hope they are proud of my math skills. hahahaha)! Okay, moving on. So, a couple of weekends ago, I was really wanting a good comfort meal (and my family was coming over for dinner so I needed something good). Enter my favorite soup of all time: Tomato Soup.
Typically, I either eat tomato soup from a can (gasp!) or loaded with heavy cream. I wanted to create a recipe that was healthy, but also creamy. So, I decided to see if coconut milk would work. Not only did it give the soup a creamy texture, but it also gave a hint of extra flavor. I don’t mean to toot my own horn, but my brother who doesn’t even like tomatoes, went back for seconds (insert fist pumping emoji)! Even more, his wife (Hi Kaci!!), doesn’t care too much for tomato soup, but she loved this creamy tomato soup! But let’s be honest, when you pair anything with a grilled cheese, it tends to up the ante.
Alright, enough rambling, let’s get to the good stuff.
Creamy Tomato Soup
The easiest (easy is important when the witching hour strikes and the kids are acting CRAY) way to be successful when cooking is to make sure all of your ingredients are ready to go, mise en place, if you will. So, chop that onion and mince that garlic. THEN, add butter or olive oil to your pot and heat it up. Once it is warm, throw in the onion and garlic and saute until soft and fragrant, about 3-5 minutes. DON’T BURN THE GARLIC…it will ruin everything. Okay, that is a little dramatic, but it definitely will ruin the flavor. Toss in the spices and saute 1-2 more minutes.
Next, you are going to add in the tomatoes (don’t drain) and chicken (or veggie) broth (or stock). This is also a good time to season with salt and pepper. I used 2 tsp salt and 1/2 tsp pepper, but you can adjust according to what you like. Simmer for at least 20 minutes to let the flavors meld together. You can let it simmer for as long as you like, just don’t let it burn, or worse, forget about it!
At this point, you can either leave the soup chunky or puree it. I prefer a smooth soup so I used my immersion blender (you need one, it is life changing) to blend it up. You can also use a regular blender or food processor. If you used a blender, pour the soup back into the pot and add the coconut milk. And that’s it!
FYI: this recipe makes a TON. I fed six adults and two children and still had enough left over for two lunches during the week. Oh, speaking of eating it for lunch, I added a 1/4 cup quinoa to my bowl for some protein and it was perfect.
*If you are making grilled cheese, do this while the soup is simmering. I used sourdough bread, sharp cheddar (you can use any cheese you want, horseradish cheddar is really good) and BUTTER (this is key to a yummy flavor, don’t be scared, a little butter never hurt anyone). Since I was making several sandwiches, after I cooked each one in my cast iron skillet, I placed it on a cookie sheet in the oven on 250° to keep them warm and melty.
*To make “croutons,” just cut the grilled cheese sandwiches into small cubes and toss on the top of your soup!
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This creamy tomato soup is healthy, delicious, and dairy free. Add some grilled cheese "croutons" and it's a perfect cozy dinner.
- 1 tbsp butter or olive oil
- 1 onion, chopped
- 2 garlic cloves, minced *you can do more or less depending on your preference.
- 3 cups chicken broth
- 1 28 ounce can crushed tomatoes
- 1 tbsp Italian seasoning
- 1 cup coconut milk *or 1 can
- 1 tsp salt
- 1/2 tsp pepper
1. Heat butter or olive oil in a large pot. Add onion and garlic and saute until soft and fragrant.
2. Add in Italian seasoning and saute for 1-2 minutes.
3. Add tomatoes, broth and salt and pepper.
4. Simmer soup for at least 20 minutes.
5. (Optional) Puree the soup using an immersion blender or regular blender.
6. Add coconut milk and serve (preferably with grilled cheese)!
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