Tomato Soup with Creamy Coconut Milk
This Tomato Soup with Creamy Coconut Milk is like a spa day for your taste buds — warm, luxurious, and low-effort fabulous. It’s rich, tangy, and just the right amount of indulgent, without needing a single drop of dairy. The coconut milk adds that silky texture that whispers, “I’m fancy,” while the tomatoes bring the vibrant zing that keeps things grounded. It’s cozy enough for lazy nights and elegant enough for impressing dinner guests. Basically, it’s comfort food in a cashmere robe — smooth, sassy, and guaranteed to make you feel like you’ve got your life together.
Tomato Soup with Creamy Coconut Milk
A smooth, vegan tomato soup simmered with herbs, garlic, and creamy coconut milk, creating a rich, nourishing, and dairy-free bowl of perfection.
Ingredients
For the Soup:
- 6 ripe tomatoes chopped
- 1 onion diced
- 3 garlic cloves minced
- 1 tablespoon olive oil
- 2½ cups vegetable broth
- 1 teaspoon dried basil
- ½ teaspoon oregano
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon chili flakes optional
- ¾ cup coconut milk full-fat for creaminess
- 1 teaspoon maple syrup optional for balance
For Garnish:
- Fresh basil leaves
- Coconut milk swirl
- Cracked pepper
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic; sauté until fragrant and slightly golden.
- Stir in chopped tomatoes, basil, oregano, paprika, salt, and pepper.
- Cook for 10 minutes, letting tomatoes release their juices.
- Pour in vegetable broth and bring to a simmer for 10 minutes.
- Blend until creamy and smooth using a blender or immersion blender.
- Stir in coconut milk and maple syrup.
- Simmer for 3–4 minutes, letting flavors marry beautifully.
- Serve hot, topped with basil, pepper, and a coconut milk swirl.
Notes
Nutritional Values (Per Serving)
- Calories: 255
- Total Fat: 10 g
- Saturated Fat: 5 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 6 g
Vitamins and Minerals (Per Serving)
- Vitamin A: 60%
- Vitamin C: 58%
- Iron: 11%
- Calcium: 7%
- Potassium: 18%
Additional Notes / Tips
- Roast the tomatoes first for deeper, smoky undertones.
- Add red curry paste for a Thai-inspired twist.
- Use light coconut milk for a lower-fat option.
- Serve with crispy vegan garlic bread — because carbs are self-care.
- This soup freezes beautifully — make a double batch and thank yourself later.
