Coconut-Tomato Soup

Real Food for Real Kids - Coconut Tomato Soup Recipe

Makes 4-6 servings


  • 2½ crushed tomatoes, unsalted
  • 2 cups coconut milk
  • 1 stalk of celery, diced
  • 1 onion diced
  • 1 carrot, diced
  • 2 tbsp garlic, minced
  • 2 tbsp ginger, minced
  • 2 tbsp sunflower oil
  • 4 cups water
  • ½ tsp fennel seed, ground
  • 1 bay leaf
  • 1 tbsp sea salt
  • pinch black peppercorn


  1. In a large pot, sauté garlic, ginger, onions, carrots, and celery in sunflower oil, until vegetables are soft.
  2. Stir in fennel seed, bay leaf, water, and tomatoes.
  3. Bring to a simmer for approximately 20 minutes.
  4. Add coconut milk and bring back to a simmer.
  5. Season with salt and pepper, and remove the bay leaf.
  6. In your blender or food processor, purée to a silky texture…then serve!

Real Food Tips:

  • Add quinoa, brown or black rice, and garnish with hemp, pumpkin, and/or sunflower seeds.
  • Strapped for time? Freeze extra portions for a quick, reheatable meal.