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Puréed Tomato Soup

Blending bread and coconut milk into this soup is one of the secrets to a thicker consistency without any dairy. Fennel seeds deliver a pop of flavor that pairs perfectly with tomatoes.

Serves 4
Ready in 30 mins
Prep time 5 mins
Cooking time 25 mins
243 calories per serving


> 2 stalks celery
> 1 medium sweet onion
> 2 cloves garlic
> 2 (½-inch-thick) slices sourdough bread
> 2 tbsp olive oil
> 1 tbsp fennel seeds
> 1 cup low-sodium chicken or vegetable broth
> 2 (28 oz) canned whole peeled tomatoes no salt added
> 3/4 cup light coconut milk


Finely chop the celery, onion, and garlic. Remove the crusts from the bread.
In a 4-quart saucepan, heat the oil on medium-high. Add celery, onion, and fennel seeds. Season with salt and pepper. Cook 6 min., until onion is golden, stirring occasionally. Add garlic and cook 1 min.
Stir in the broth, tomatoes, and bread. Heat to a boil on high. Reduce heat and simmer 15 min., until vegetables are tender and bread has fallen apart, stirring occasionally. Stir in the coconut milk and remove from heat.
In a blender in batches or with an immersion blender, purée soup until smooth. Season with salt to taste.


Garnish with fresh basil leaves.

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