Vibrant Tomato Soup
This Creamy Tomato Coconut Soup blends fresh tomatoes, carrots, and coconut milk with comforting spices and herbs—including Mexican oregano for a flavorful twist. It's warm, smooth, and deeply nourishing—made in minutes with just a blender and one pot. We love pairing it with a thick slice of Abigail’s Oven Sourdough Bread—a local favorite here in Utah County. You can find her breads at local stores and farmers markets, or visit abigailsoven.com to see where she’s selling near you!
Equipment
- Vitamix Blender
Ingredients
- 5 ripe tomatoes
- 1 can (13.5 oz ) coconut milk
- 2 carrots peeled
- 1 large garlic clove
- 1/4 sweet onion about 1/4 cup
- A couple shakes of turmeric powder
- 1 tsp salt
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- 1/2 tsp Mexican oregano
- pepper to taste
Instructions
- Add the tomatoes, coconut milk, carrots, garlic, and onion to a high-speed blender (like a Vitamix) and blend until completely smooth.
- Pour the mixture into a medium-sized pot.
- Stir in the turmeric, salt, pepper, basil, thyme, parsley, and Mexican oregano.
- Heat over medium until the soup just starts to boil.
- Reduce to a simmer and let it cook for 10–15 minutes to bring out all the flavors.
- Serve hot in bowls, optionally topped with fresh herbs or a drizzle of coconut milk.
Notes
To serve:
We love enjoying this soup with a slice (or two!) of Abigail’s Oven Sourdough Bread. Her loaves are naturally fermented, made with clean ingredients, and full of that classic tangy flavor. If you’re in Utah County, you can find her breads at local markets and stores—check abigailsoven.com for the closest location.
We love enjoying this soup with a slice (or two!) of Abigail’s Oven Sourdough Bread. Her loaves are naturally fermented, made with clean ingredients, and full of that classic tangy flavor. If you’re in Utah County, you can find her breads at local markets and stores—check abigailsoven.com for the closest location.