Tomato Basil Soup with Ground Beef
Prep time
Cook time
Total time
Summery ingredients like tomatoes, basil, and Vidalia onions combine in this delicious, creamy soup that's perfect for all seasons!
Recipe type: Soup
Cuisine: American
Serves: 5 16-ounce servings
  • 1 14-ounce can of coconut milk
  • 3 14.5-ounce cans of diced tomatoes (I used the no-salt added kind)
  • 8 cloves garlic, minced
  • 1½ cups of chicken broth (I used Swanson low-sodium broth, but homemade would work great here too!)
  • ½ cup fresh basil, chopped
  • 1 pound ground beef
  • 2 medium Vidalia onions, diced
  • 1 tsp. fresh ground black pepper
  • salt, to taste
  1. Heat a stock pot to medium. Cook ground beef and onions until onions begin to become translucent. Add garlic and cook until beef is browned.
  2. While beef is browning, blend together coconut milk and diced tomatoes in a blender.
  3. Stir in coconut/tomato mixture, chicken broth, salt, and pepper.
  4. Bring to a boil, then reduce heat and simmer for ~15 minutes.
  5. Mix in chopped basil and remove from heat.
  6. Serve and enjoy!
Nutrition Facts
Serving size: 16 ounces Calories: 474 Fat: 30 Saturated fat: 19 Unsaturated fat: 7 Carbohydrates: 21 Sugar: 10 Fiber: 3 Protein: 29 Cholesterol: 81
Recipe by You Should Craft at