If you’ve got a quart of Tomato Sauce made, there is no simpler (or more satisfying) meal in all the world than Creamy Homemade Tomato Soup. We make it creamy with coconut milk so it is still dairy-free, vegan, and good for the planet! The coconut milk also gives this soup a decadence that makes it delightfully filling. Depending on our hunger levels, I will either serve this with a sleeve of Saltines or a loaf of Effortless Homemade Bread. I have also stirred in leftover rice to bulk it out more.
By the way, if you’re using the garlicky version of the Simple Tomato Sauce, you may want to add a touch of sugar. The onions and carrots in the vegetable version provide enough natural sweetness.
Toppings & Flavorings
Set out bottles of Worcestershire sauce and Tabasco for those who may want a little extra flavor or heat.
Or, consider adding one of the following flavors when heating the soup: 1/4 teaspoon ground nutmeg, 1/2 teaspoon dried herbs like thyme, basil, or tarragon, or a couple of tablespoons of your favorite chopped fresh herb like dill, cilantro, or parsley. If using basil, you can add up to 1/4 cup chopped fresh.
Curried Homemade Tomato Soup
Add in 1 tablespoon of curry powder to the soup while it’s heating to make Curried Cream of Tomato Soup.
Creamy Homemade Tomato Soup
- 1 quart Simple Tomato Sauce
- 1 can (13.5 oz) Full-fat coconut milk
- Puree sauce and coconut milk in a blender. Pour into a soup kettle; heat and serve.