Creamy, Dairy-Free Tomato Soup

A winter staple in the Chez Madeline kitchen — this tomato basil soup is velvety, bright, and quietly luxurious, all without a drop of dairy. Fire-roasted and crushed tomatoes simmer together until deeply flavorful, then blend with fresh basil and coconut milk for a soup that feels both cozy and refined.

Ingredients

• 1 tablespoon olive oil

• 1 yellow onion, finely diced

• 3 cloves garlic, minced

• 1 teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• 1 (15 oz) can fire-roasted tomatoes

• 1 (15 oz) can crushed tomatoes

• 1 cup chicken broth

• ½ cup fresh basil, loosely packed, plus more for serving

• ½ cup full-fat coconut milk

Instructions

Warm the olive oil in a heavy-bottomed pot over medium heat. Add the onion and garlic and cook gently until soft and fragrant, about 4 to 5 minutes.

Stir in the fire-roasted tomatoes, crushed tomatoes, chicken broth, salt, and black pepper. Bring to a gentle simmer and let the soup cook for about 30 minutes, allowing the flavors to deepen and mellow.

Carefully transfer the soup to a blender and blend until smooth and glossy. Add the fresh basil and blend again until the soup is softly green-flecked and fragrant.

Return the soup to the pot and stir in the coconut milk. Warm over low heat until silky, creamy, and beautifully combined.

Serve hot, finished with torn basil and a delicate swirl of coconut milk — simple, elegant, and always in season.