Creamy Tomato Vegan Soup

It is officially soup season and I am ready to curl up by the fire with this new recipe. This soup is perfect for these cooler days ahead. It’s dairy-free, gluten-free (if you don’t add the croutons), and goes great with a turkey & cheese panini!


  • 2 cans marinara sauce
  • 1 small onion, diced
  • 2 tbsp garlic, minced
  • 1 can coconut milk
  • 2 tbsp tomato paste
  • 3 cups bone broth, with turmeric
  • 1/2 tsp ground black pepper
  • Garnish: croutons, fresh basil, a pinch of salt, a pinch or garlic powder, a swirl of olive oil, and Parmesan cheese


  1. In a medium pan, sautée the diced onion in olive oil. Add the minced garlic. Sautée until onions are translucent.
  2. In a separate medium cooking pan, add the marinara sauce, bone broth, and slowly stir in the onion and garlic. Add the coconut cream, black pepper, and stir.
  3. Garnish with crushed croutons, fresh basil, and parmesan cheese.
    1. note: Parmesan cheese is extremely low in in lactose, sometimes considered a lactose free cheese. So, for those of you with a lactose sensitivity or diagnosed intolerance feel free to enjoy this dish as it is lactose free!

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