This creamy, rich, organic, plant-based tomato soup can't be beat! You'll never go back to a can again. 

Don't have a plant-based milk on hand? No worries! Simply omit. Another option is to add 1 cup of organic caulflower, chopped to the first step. 


4-5 medium fresh organic tomatoes, chopped into quarters

Fresh thyme

Fresh basil

2 organic carrots, chopped

1 organic garlic clove, chopped

1/4 organic red onion, chopped

1/2 cup plant-based milk (organic full fat coconut milk is a good option, can also omit this)

Organic extra virgin coconut oil

Pure water

Real salt

Fresh ground organic black pepper



Place tomatoes and carrots in a medium non-toxic pot with about tablespoon of coconut oil and 1 cup of pure water. Bring to a gentle boil and then reduce heat to simmer. Cook for about 15 minutes or until tomatoes are soft and skin fall off easily. Use an immersion blender and blend the tomatoes till it resembles a soup. 

In a non-toxic stir-fry pan, saute red onion and garlic in coconut oil till translucent. Remove from heat. Add to pot with pureed tomatoes. Add in plant-based milk, real salt and black pepper. Stir well. 

Add in fresh herbs. Stir well. Pour into bowls and top with mushrooms and additional fresh herbs if desired.

Mushroom Garnish

1 cup organic mushrooms, sliced

Organic coconut oil


In a non-toxic pan, saute mushrooms in coconut oil for about 5 minutes. Add some real salt and black pepper. Top soup bowls with them.