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Creamy Veggie Tomato Soup


  • 2 tbsp extra virgin olive oil

  • 1 large large yellow onion, diced

  • 5 garlic cloves, minced

  • 2 zucchini, chopped

  • 8-10 organic vine tomatoes, diced (28 ounce can crushed tomatoes)

  • 4 cup organic chicken bone broth or vegetable broth

  • 2 bay leaves

  • 1/4 cup nutritional yeast (optional)

  • 1 teaspoon red chili flakes

  • 1 teaspoon dried thyme

  • 2 tbsp oregano

  • 2 tbsp basil

  • 1 tbsp paprika

  • Salt & pepper to taste


  1. Wash and chop veggies

  2. In a large pot, add olive oil and turn heat to medium

  3. Add diced onions and garlic and sauté until transparent.

  4. Add diced zucchini, tomatoes, cook for a few minutes; stirring occasionally

  5. After simmering for a few minutes and add broth and all spices

  6. Lower heat to medium-low. Stir, cover, and cook for about 35 minutes; stirring occasionally

  7. Place soup mixture in a high speed

  8. blender. Blend until desired consistency is reach - I like mine a little chunky

  9. Place the pot back on the stove, still on medium-low, and stir in coconut milk.

  10. Cook for just a couple more minutes. Top with nutritional yeast, chickpeas, and season with salt & pepper

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