Creamy Tomato Soup with Efkrato


This creamy tomato soup is made creamy with coconut milk and flavoured with basil and of course our suggestion of olive oil choice- Efkrato Premium Extra Virgin Olive oil. It’s a great soup to make when you feel a cold coming on.


  • 1 garlic cut into half
  • 500g tangerine tomatoes (small orange cherry tomatoes)
  • 1000 gr red tomatoes
  • 1 chopped onion
  • 3 hot chili peppers
  • 100 gr fresh basil leaves
  • Salt
  • Pepper
  • 50 ml ΕFKRATO early harvest extra virgin olive oil
  • 200 ml organic coconut milk
  • 200 ml vegetable broth


  • Cuisine: Mediterranean
  • Recipe Type: Fruit
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 30 mins
  • Serves: 4


  1. Wash and clean the garlic, cut it in halve and add to large sauce pan
  2. Wash and add the tomatoes
  3. Clean and slice the onion
  4. Add hot chili peppers
  5. Add basil leaves
  6. Season with Efkrato Early Harvest Extra Virgin Olive Oil
  7. Add salt and pepper
  8. Leave to boil for 30 min
  9. Remove from the heat. Clean the hot chili peppers and the garlic. Add organic coconut milk and the vegetable broth. Mix well and add fresh basil leaves for intense aroma.

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