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I am not the biggest fan of tomatoes, but I am a big fan of tomato soup, not sure how that works but it does! For years I have tried to make the perfect non-dairy, creamy tomato soup but there was always something off, too acidic, too sweet, not the right consistency. I finally came up with the easiest soup ever, using canned tomatoes, it requires so little prep and time but comes out perfectly every single time! Try it for yourself. 

The Easiest Creamy Tomato Soup Ever

Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 servings


  • 1 tbsp olive oil
  • 1 medium/large yellow onion chopped
  • 2 cloves garlic minced
  • 1 can 28oz crushed tomatoes, or whole tomatoes
  • 1 can coconut milk
  • 1 tsp Italian seasoning
  • Sea salt & Pepper to taste


  • In a medium sized pot, on low heat add you olive oil and onions and a sprinkle of sea salt. Allow onions to cook low and slow for 10-15 minutes, caramelizing them. If they start to stick to pot or brown at all add a little water.
  • Once onions are golden add in your garlic and mix around for 1-2 minutes on low heat.
  • Add in the can of tomatoes, coconut milk, Italian seasoning, sea salt and pepper, bring to a boil and then cover and reduce heat to simmer.
  • Let everything cook together for 5-10 minutes, transfer to a blender or use an immersion blender to blend everything together until consistency is nice and creamy. Serve and enjoy!


You can refrigerate in an airtight container for 4-5 days or freeze for up to 3 months. 

Feature image via Pinterest

Katherine Garbarino, AKA KGMTL, has been building her online presence for the past 3 years. An open book about almost everything, KG’s voice has become a household sound, with an incredible and dedicated fanbase; obsessed with her knowledge of health, wellness, fashion and fitness.

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