Coconut Tomato Soup

Coconut Tomato Soup

Wondering what to do with all the tomatoes you harvested this season? You cannot go wrong with an autumn-inspired tomato soup. This soup does not require any water or vegetable stock if your tomatoes are ripe and juicy. Although this soup is best served hot, you may also enjoy it chilled; after all, you might be craving some cool hydration with the last few summer days in the forecast before the leaves start falling!


Coconut Tomato Soup


  • 10-12 large ripe tomatoes, chopped
  • 1/2 yellow/white onion, chopped
  • 2 garlic cloves, minced
  • 1 green bell pepper, chopped
  • 1 (400ml) can light coconut milk
  • 1 small handful fresh dill, chopped
  • 1-2 handfuls of spinach, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried sage
  • Pinch of sea salt and pepper
  • 1 tablespoon coconut oil/avocado oil
  • Optional: jalapeño pepper or pinch of cayenne


  1. Heat coconut/avocado oil in a large pan on medium heat. Add onion, cook for several minutes. Add garlic and stir continuously for another few minutes. Add thyme, oregano, sage and cayenne (optional). Continue to stir occasionally for one more minute.
  2. Add chopped tomatoes, green bell pepper, jalapeño (optional), dill and coconut milk. Turn heat up to high until the soup comes to a boil.
  3. Once boiling, reduce to a simmer, cover with a lid and allow it to cook for 35 minutes.
  4. When there are about 5 minutes left on the timer, stir in the spinach and cover with the lid once again.
  5. Once done, use an immersion blender to blend the soup into a creamy consistency. Add sea salt and pepper, and adjust other spices as needed.

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