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Tomato Soup with Basil and Red Pepper

Preparation Time
25 minutes

Cooking Time
20 minutes


Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegetarian


  • 1 red onion, chopped
  • 4 garlic cloves, chopped
  • 1 red pepper, chopped
  • 1 tsp. Lucy Bee Coconut Oil
  • 4 x 400g tins of organic chopped tomatoes
  • 400ml chicken/vegetable stock
  • 1 tbsp. lucuma powder, optional
  • A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground, to season
  • 80g Lucy Bee Creamed Coconut
  • 170ml water
  • 70g fresh basil


  1. Sauté the onion, garlic and pepper in a pan with the Lucy Bee Coconut Oil for 2-3 minutes on a medium heat.
  2. Add the vegetables to a saucepan with the tinned tomatoes, stock, lucuma powder (if using) and seasoning. Bring to the boil then simmer for 20 minutes.
  3. Add the Lucy Bee Creamed Coconut, 170ml water and basil, continue to stir well for a further 3-4 minutes. Season again if necessary. Serve hot with your favourite wedge of home-made bread.

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