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.