15 Minute, Creamy VEGAN Tomato Soup with Coconut and Ginger – a quick and easy tomato soup recipe made with simple pantry ingredients.
After a long snowy walk, all bundled up in woolly mittens, scarves and hats and snow boots, both Brian and I were cold and hungry and craving something warm and quick to put in our bellies. Our fridge was rather sparse, after being gone on a trip, so I dug through the pantry and pulled out a few things we had on hand- and this creamy vegan Tomato Soup happened. Luckily I had a can of tomatoes, a few shallots, a knob of ginger and a few garlic cloves to give it a little flavor. Coconut milk added the creamy richness, and for texture, a little of the Peanut Chili Crunch I had from a while back. And 15 minutes later, my husband declared it “delicious!”.
So there you have it, a creamy vegan Tomato Soup with Coconut and Ginger that can be whipped up in just 15 minutes. So easy, so yummy!
This vegan tomato soup recipe is also gluten-free and keto friendly!
Here is the Peanut Chili Crunch that we put on everything from stir-fries to curries to soup and stews to add crunchy texture and a boost of flavor and heat!
But feel free to leave this off or use croutons, or toasted seeds or nuts.
Garnish the creamy tomato soup with something green- like scallions, parsley or cilantro.
This recipe for tomato soup makes about 4 cups of soup- so a small batch, perfect for one or two people!
Fast and flavorful, this pantry meal comes together so quickly and easily! Give this creamy vegan Tomato Soup with Coconut and Ginger a try this week!
Vegan Tomato Soup with Coconut, Ginger and Turmeric
Creamy Vegan Tomato Soup with Coconut, Ginger and Turmeric- a quick, easy homemade, tomato soup recipe made with simple pantry ingredients that can be made in 15 minutes!
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 4 ½ cups 1x
- Category: vegan, soup, vegan soup recipe
- Method: stove top
- Cuisine: asian
- 1–2 tablespoons olive oil
- 2 fat shallots, rough chopped
- 2–3 garlic cloves, rough chopped
- 1 tablespoon ginger, rough chopped
- 1 –2 teaspoons fresh turmeric, rough chopped ( or use ground turmeric, at the end)
- 1 tablespoon tomato paste (optional)
- 1 14 ounce can diced tomatoes and juices ( or 1 ½ cups diced tomatoes and their juices)
- 1 cup water
- 1 14 ounce can coconut milk
- 3/4 teaspoon salt, more to taste
- ¼ teaspoon cayenne, more to taste
- Garnish with Peanut Chili Crunch and Scallions ( or sub croutons, or toasted seeds or nuts)
Saute the shallot, garlic, ginger and fresh turmeric ( see notes) in a medium pot, in oil, over medium heat, until deeply golden, about 5-6 minutes. Add the optional tomato paste, and stir one minute. Place this in the blender with the can of tomatoes (with their juices) and puree until very very smooth. Place this back in the same pot, add 1 cup water, the can of coconut milk, salt, and cayenne. If using ground turmeric, stir in 1 teaspoon now. Bring to a simmer, turn heat off, taste, add more salt and cayenne to taste.
Divide among bowls and top with Peanut Chili Crunch, or toasted seeds or nuts, croutons, and somthing green -scallions, parsley, or a few cilantro leaves.
Keywords: tomato soup recipe, vegan tomato soup, tomato coconut soup, tomato ginger soup recipe, vegan soup recipes, coconut tomato soup,