Kerri's Tomato Soup

Kerri’s Tomato Soup

Who doesn’t love a simple and tasty soup recipe? This particular tomato soup has a pesto “twist” that I know you will love.

Category Soup
Compliance Level Kickstart, Lifestyle, Performance
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Author Sandy McCall


  • 3 Tbsp olive oil
  • 1 large red or white onion diced
  • 5 cloves garlic minced
  • 3 lbs fresh tomatoes chopped (or 3 14.5oz cans diced tomatoes)
  • 1 cup vegetable or chicken broth
  • 8 oz Swiss chard or spinach pesto (see separate recipe)
  • 1-2 tsp monk fruit powder optional; use as much or as little as needed to reduce sourness of tomatoes
  • 2 bay leaves
  • 1/2 tsp dried thyme
  • salt and pepper to taste
  • 1 cup full-fat coconut cream from top of 14oz can of full-fat coconut milk
  • Optional garnishes: dollop of pesto, shredded unsweetened coconut, drizzle of coconut cream, and/or olive oil


  1. In a large pot, heat oil over medium heat.
  2. Saute onions for 3-5 minutes or until they start to soften and turn translucent.
  3. Stir in garlic and cook another minute.
  4. Add chopped or canned tomatoes, pesto, bay leaves, thyme, salt, and pepper.
  5. Cover and simmer 30 minutes.
  6. Remove bay leaves and puree using an immersion blender or cool and use regular blender.
  7. Stir in coconut cream and reheat as needed, serve hot.
  8. Add garnishes to each bowl, if desired, and enjoy.