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Creamy Tomato Basil Soup


  • 2 28 ounce cans crushed tomatoes
  • 1 cup low-sodium veggie broth
  • 1 15-ounce can full-fat coconut milk
  • 2 tbsp ghee (I used this)
  • 1 leak, chopped (omit the green part)
  • 1/2 white onion chopped
  • 1 tbsp garlic minced
  • 3 sprigs fresh thyme stems removed
  • 1 tbsp dried basil
  • 1 tsp dried oregano
  • 1 tsp chili flakes (optional!)
  • salt to taste


  • Place a large pot over medium-high heat.
  • Add your ghee, leeks, and onion to the pot. Sauté until onions are translucent.
  • Add your garlic, thyme, basil, oregano, and chili flakes. Stir. Mix, occasionally, until aromatic (2-3 minutes).
  • Add remaining ingredients (except salt) and bring to a boil. Cover and simmer for 20 minutes.
  • Carefully pour the mixture into a blender (or use a hand blender). Blend until you reach desired creaminess. For a thinner soup, add more veggie broth. Taste and add sea salt.
  • Divide into bowls and dig in! This will make 3-5 servings. Store in the fridge and it will last for up to 5 days.


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