Tomato Soup – Quick and Speedy and Easy and Yummy!

Yummmm.  Normally this is not something I would make in the summertime – especially when its been so hot in Moscow!  But a few weeks ago, when it WASN’T as hot, I made the Cheese Muffins that I love for my roomie who was coming home from a trip in another city.  They were perfectly paired with this quick and easy to make tomato soup.

So if it’s a bit too warm out right now for you to make soup….just bookmark this for a blustery Fall day.  I know I will! 🙂

Quick & Speedy & Easy & Yummy Tomato Soup (adapted from Picky Palate)


38 oz. (1077 g) canned diced tomatoes

1 C. diced white or yellow onion

1 C. coconut milk or unsweetened almond milk (can use milk or heavy cream if not plant based.)

1 tsp. salt

1 tsp. pepper

1 tsp. garlic powder

generous sprinkling dry basil, or stir in some fresh

2 TBS. cornstarch + water to make a slurry


Put all ingredients into a blender or food processor and blend until smooth, about 20-30 seconds.  You can blend it for a shorter amount of time if you like yours a little chunky. Transfer mixture to a medium-large saucepan and heat over a medium heat, stirring until hot.  Mix 2 TBS. cornstarch with a little water to make a thin paste and add to the hot soup.  Simmer until soup thickens a bit.  Enjoy!


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