Coconut tomato and artichoke soup

By Bianca Osbourne
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  • 1 pint cherry tomatoes, halved **
  • 1 large yellow onion, diced
  • 1 garlic clove, minced
  • 1 tablespoons butter
  • 1/2 tablespoon coconut oil
  • 2 teaspoons maple syrup
  • 1-1/2 teaspoon salt
  • 794 gram can crushed tomatoes
  • 1-1/2 cup vegetable stock
  • 425 gram can artichokes, drained and dried
  • 1/2 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 cup coconut milk
  • Fresh thyme leaves, for garnish
  • Parmesan cheese, for garnish


  1. In a soup pot on medium high heat, melt the butter and oil; add the onion, garlic and salt, and cook, stirring, for three minutes. Add the cherry tomatoes, artichokes, basil and oregano, and cook for an additional five to seven minutes; add the vegetable stock and bring to a simmer. Simmer for 15 minutes.

Optional step

  1. Blend the soup to your desired consistency with a hand blender.
  2. To finish the soup, stir in the coconut milk.
  3. To serve garnish the soup with fresh parmesan and thyme leaves.


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