Homemade Creamy Tomato Soup

How to make homemade tomato soup! Who needs Campbell's when this super creamy homemade version is just as easy, twice as good, and much better for you?
Course Soup
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings 4 servings
Calories 351kcal
Author Nora (A Clean Bake)



  • Heat the oil in a stockpot. 
  • Add all of the spices except the salt and pepper, and fry until fragrant. 
  • Add the crushed tomatoes to the pot, stir to combine and bring to a simmer and cook 5 more minutes. This allows the flavors to mingle a little.
  • Stir in the coconut milk. Taste and adjust spices to your preference.
  • Serve immediately, or store in an airtight container in the fridge for up to five days or in the fridge for up to a month.


  • This recipe has been updated to make it even easier, and in doing so, the fresh onion was removed from the recipe. If you would like to use fresh onion instead of onion powder: sweat 1/2 cup thinly sliced sweet onion in the olive oil before adding the spices, tomatoes, and coconut milk, then use a stick blender to puree the soup until smooth before serving.


Calories: 351kcal | Carbohydrates: 21g | Protein: 6g | Fat: 30g | Saturated Fat: 21g | Sodium: 414mg | Potassium: 942mg | Fiber: 4g | Sugar: 10g | Vitamin A: 13.4% | Vitamin C: 28.3% | Calcium: 10.1% | Iron: 37%