Cheezy Tomato Soup


Vegan MoFo is once again kicking my butt. But really, in my defence, packing and recipe making kindof conflict in matters of time and space. With the movers picking everything up on Saturday, I'll have a better change to get some cooking in to finish up this year's roll with my full 20 posts.

I actually made this recipe while still in Costa Rica. It's just been lying around waiting to be shared when cooler weather came around here in Canada. I love the simplicity of this soup. It's quick and easy to make from scratch, just the way I like it.

I did use noni in the recipe, but nutritonnal yeast will also work well to give this a nice cheezy taste. 

That being said, if you access to fresh or fermented noni, it give a nice sharp cheese like taste to the recipe. 

Cheezy Tomato Soup

A delicious dinner soup recipe that is both light and filling.



Prep Time
5 Minutes

Cooking Time
30 Minutes


  • 6 large tomatoes - cored
  • 2 cup coconut milk
  • 2 garlic cloves - minced
  • 1 onion - sliced
  • 1/3 cup noni - or 1/2 cup nooch
  • S/P - to taste


  • In the blender, blend the tomatoes and coconut milk together until smooth.
  • In a pot, water saute the onions and garlic, or you can also just blend into the base if you don't want any pieces. Add in the tomato-coconut mixture and cook down until thick, about 20-30 minutes.
  • Take off the heat and add in the noni juice or nutritional yeast and season to taste.