This creamy Tomato Ginger Soup is made with tomatoes, fresh ginger, turmeric, and coconut milk. A healthy, warming vegan soup that’s easy to make and packed with flavor. Drizzle with Chili Crisp for the ultimate texure!
I've made this soup countless times now, it's so delicious! I usually add extra ginger, garlic, and spices and drop the water to make it heartier. So glad I found this. 🙂
This creamy Tomato Ginger Soup is a delicious twist on classic tomato soup, infused with fresh ginger, turmeric, and coconut milk. This Asian spin gives a warm, cozy, yet bright and lively flavor, with just enough spice to wake up your taste buds. Best of all, it’s naturally vegan and comes together with simple pantry ingredients.
Fresh ginger is really the star here, adding a fragrant warmth that pairs surprisingly well with sweet, tangy tomatoes. Turmeric adds earthy depth and beautiful golden undertones, while coconut milk mellows the tomatoes’ acidity and gives the soup a silky, luxurious texture.
I love finishing each bowl with scallions and a spoonful of Peanut Chili Crunch or Chili Crisp for a little spice and texture. Serve with crusty bread or sourdough croutons, and you have a simple, nourishing meal that’s comforting enough for a chilly evening but light enough to enjoy year-round.
Why you’ll love this Tomato Ginger Soup recipe!
Cozy and nourishing. Warming ginger, turmeric, and a hint of cayenne make this especially comforting on chilly days.
Ready in just 25 minutes! A quick, satisfying meal for busy weeknights or perfect for meal prep, on nights you need something in a hurry. This soup freezes well!
Made with simple pantry staples. Canned tomatoes and coconut milk make this an easy soup to whip up when the fridge is looking bare.
Naturally vegan and gluten-free. This soup is decadently creamy without dairy! Coconut milk creates a silky, rich texture while keeping the soup naturally vegan and gluten-free.
Tomato Ginger Soup Ingredients
- Canned tomatoes: Canned tomatoes make this recipe quick and convenient (Whole San Marzanos, or even diced tomatoes). Use both the tomatoes and their juices for maximum flavor. Fresh ripe tomatoes also work beautifully when they’re in season.
- Fresh ginger: The star of the soup! Fresh ginger adds warmth, a little zing, and fragrant flavor that pairs surprisingly well with tomato and coconut.
- Turmeric: Fresh (or ground) turmeric adds earthy, peppery flavor and beautiful golden color. Ground turmeric can be used as a substitute, but be sure to add it at the end.
- Shallots and garlic cloves: Shallots add mild, slightly sweet onion flavor. A small yellow onion can be substituted if needed. Fresh garlic adds another layer of savory, aromatic flavor. Feel free to add extra garlic if you wish!
- Tomato paste: Optional, but it is great for deepening the tomato flavor. Cooking it briefly with the aromatics helps caramelize it and brings out its natural sweetness and umami.
- Coconut milk: For creamy, velvety texture while mellowing the acidity of the tomatoes and heat of the spices. Full fat coconut milk will give you the richest soup.
- Cayenne: A small amount adds gentle heat that complements the warming ginger. Start conservatively, as you can always add more at the end.
- Olive oil: For sautéing the aromatics and bringing out their flavors. Coconut oil would also be delicious here.
- Salt: To bring out the natural sweetness in the tomatoes and balance their acidity. Taste and adjust before serving.
- Garnish: Garnish with Peanut Chili Crunch and scallions (or sub croutons, roasted chickpeas, or toasted seeds or nuts).
How to Make Tomato Ginger Soup
1. Sauté the aromatics. Add shallots, garlic, ginger, and fresh turmeric to a medium pot or soup pot and sauté in oil over medium heat. Sauté for 5 minutes, or until golden. Add tomato paste (optional) and stir for one minute.
2. Blend. Transfer to a blender with the tomatoes and their juices and purée until smooth.
3. Simmer. Pour the soup into the same pot and add 1 cup water, coconut milk, salt, and cayenne. If using ground turmeric, stir in 1 teaspoon. Bring to a simmer, turn off the heat, taste, and add more salt or cayenne to taste.
4. Garnish. Here is the Peanut Chili Crunch that we put on everything, from stir-fries and curries to soups and stews, to add crunchy texture and a boost of flavor and heat! But feel free to leave this off or use croutons, crispy chickpeas, or toasted seeds or nuts.
Garnish the creamy tomato ginger soup with something green, like scallions, parsley, fresh basil, or cilantro.
Chef’s Tips
- Let the aromatics get deeply golden. The first few minutes of sautéing is where much of the soup’s flavor develops. Cook the shallots, ginger, garlic, and turmeric until fragrant and lightly golden before blending.
- Brown the tomato paste. If using it, cook the tomato paste for a full minute before adding the tomatoes. This takes away its raw taste and adds deeper, richer flavor.
- Adjust the consistency to your liking. For a thicker, heartier soup, start with less water and add more after blending until it’s just right.
- Use full fat coconut milk for the creamiest texture. It gives the soup a luxurious consistency and balances the acidity of the tomatoes beautifully.
- Taste and adjust before serving. Tomatoes vary in acidity and sweetness. After adding the coconut milk, taste and adjust the salt and cayenne until the flavors pop.
- Love ginger? Add more! This recipe is very forgiving, and extra ginger, garlic, or turmeric can make the soup even more warming and aromatic.
Serving Suggestions
Serve Tomato Ginger Soup with warm, crusty bread or warm naan for dipping. For a light lunch, pair it with a simple green salad, avocado toast, or a veggie sandwich. For a heartier dinner, serve with grilled cheese!
Storage
Once cool, store leftover Tomato Ginger Soup in an airtight container and refrigerate for up to 4 days. The flavors will continue to meld, making this ideal for meal prep! You can freeze this soup for up to 3 months. Thaw overnight before reheating. Reheat in a saucepan over medium-low heat, stirring until warm.
Fast and flavorful, this pantry meal comes together so easily. Give this creamy vegan Tomato Ginger Soup a try this week! And check out more of our Fast and Easy Weeknight Dinners!
More Cozy Tomato Soup Recipes!
After you try this Tomato Ginger Soup recipe, let us know how it turns out in the comments below. Your review will help other readers, too! Sign up here to join our community and receive our latest recipes and weekly newsletter! xoxo Sylvia
Tomato Ginger Soup with Coconut Milk
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 ½ cups 1x
- Category: 30 minute Dinner, freezer meal, meal prep, Soup, vegan, vegan soup recipe
- Method: Stove top
- Diet: Diabetic, Gluten Free, Gluten-Free, low carb, Low-Carb, Vegan, Vegetarian
Description
Creamy Vegan Tomato Soup with Coconut, Ginger and Turmeric- a quick, easy homemade, Asian-inspired tomato soup recipe made with simple pantry ingredients that can be made in 15 minutes!
Ingredients
- 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 a pinch of ground turmeric, at the end)
- 1 tablespoon tomato paste (optional)
- 1 14–ounce can whole or diced tomatoes and their juices ( or 1 1/2 cups diced tomatoes and their juices)
- 3/4 to 1 cup water or broth
- 1 14–ounce can coconut milk
- 3/4 teaspoon salt, more to taste
- 1/4 teaspoon cayenne, more to taste
- Garnish with Peanut Chili Crunch or Chili Crisp, and Scallions (or sub croutons, or toasted seeds or nuts)
Instructions
1. Sauté. 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.
2. Blend. Place this in the blender with the can of tomatoes (with their juices) and puree until very very smooth.
3. Simmer. 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.
4. Garnish. Divide among bowls and top with Peanut Chili Crunch, or toasted seeds or nuts, croutons, and something green -scallions, parsley, or a few cilantro leaves.
Notes
Leftovers will keep up to 4 days in an airtight container in the fridge, or can be frozen for 3 months!
Nutrition
- Serving Size: 1 heaping cup
- Calories: 173
- Sugar: 3.3 g
- Sodium: 455.9 mg
- Fat: 15.8 g
- Saturated Fat: 11.2 g
- Carbohydrates: 8.7 g
- Fiber: 2 g
- Protein: 2.4 g
- Cholesterol: 0 mg
I love this recipe! I added red peppers that I charred on the open flame. It’s so tasty!
Yum! love that Amy!
Delicious! I started a pot of tomato, curry coconut and then I couldn’t find my curry, so this recipe saved the day!
Oh perfect! Thanks Sarah!
Super yummy soup!!Tge peanut crunch is a hit.I have began adding the peanut crunch in so.many other things like stir fry vege…Thanks heaps
I made this soup and it was incredibly delicious. I sneaked in some shrimp paste too and doubled the amound of cayenne. Yum!
Oh dear, sorry. I wonder what could have caused that? Any idea?
I thought the soup was tasty but was surprised at how little it made. I ended up adding a few cups of stock and an extra can of tomatoes. The peanut crunch stuff was awesome. Overall, good but not sure I’d make again.
OMG this soup is great! My sister made this soup but she added a bit of agave. I am not a soup person generally, but I had two bowls!
This was a nice flavorful twist on just good old fashioned homemade tomato soup! I opted to make my own shallots and didn’t use quite so much oil. I didn’t have vegetable or peanut oil and it worked just fine in olive oil. I think we only used 1 maybe 2 of the dried red chili peppers and it was plenty hot. We did have the seeds in them. But the peanut topping is a must as well as the shallots! This is so delicious and great with a nice grilled cheese!
Wow! Hi Sylvia.I followed the recipe as you published it, including the yummy crunchy spicy peanut topping, using the fresh tomatoes and no added water. This is the tastiest tomato soup EVER!!! This is the first of the recipes of yours I’ve made but now I will look closer and deeper at more of them. Thank you very much.
Thanks Richard, so glad you enjoyed this!
Very easy and very tasty! Made it with fresh tomatoes that were really ripe.
Can you serve this soup cold?
I haven’t tried it cold, so not sure.
Hands down best tomato soup my husband and I have ever had! So simple to make and inexpensive too! I am amazed at how every one of your many recipes that I have tried are consistently the perfect combination of healthy, simple and utterly delicious! Love love love your blog!!! Thank you so much!
This was quick and easy and extremely tasty. I would have never thought to put these flavors together, but it is delicious! This is good enough to serve to company!
Easy to make and delicious.
I love this soup! I have made it several times with either turmeric root or ground turmeric and it is great both ways. It is perfect with homemade sourdough and so quick.
awful, a poor use of my ingredients
Oh dear. I wonder what happened?
Made this yesterday as a first course of a Christmas dinner party at my house. Turned out great! Served with toasted sunflower seeds.
I really love this soup! Thank you, Sylvia.
yay! Thanks!
Made this exactly as directed and it turned out beautifully- colour just like the photos and super delicious. Served it as the first course of a dinner with extended family and it was a hit, even the kids asked for second servings. Everyone asked for the recipe so I sent them the link to your blog. Great healthy recipes with global flavors- love it!
Great to hear Lisa – I adjusted the recipe a bit, so glad it turned out better for you. I had left out a can of tomatoes! All good now!
Yes. Mine was also white. Added paprika and an extra can of tomatoes. I’d say tomato paste is not optional. Great flavor otherwise !
Hummm, will remake this today, something is not right.
Yum!!!!!
Love the recipe but too much coconut milk! When converted to mL thus adding 400 grams of canned tomatoes and 400mL coconut milk, my soup turned white and tasted only like coconut. Maybe I did something wrong with the converting, but either way I’ll adjust it next time and I’m sure it will turn out lovely.
Something seems off here- soup should not be white, I used a 13.5-ounce can coconut milk and 14-ounce can tomatoes. About 1 1/2 cups each.
I’ve made this several times and it’s always a rich golden-red color and very mild in coconut flavor, so your conversion is most assuredly off. You must be using bulk products to even need to convert? It’s just a standard can of coconut milk.
delicious and so easy!
I made this for lunch today along with some crostini. Yum! This was easy to make and had great flavor.
I just made this recipe using some of tomato glut at my house (its summer here in NZ!). I used extra tomatoes, and in the end decided against adding the water. I also used hot chilli flakes in the onion mix, as I don’t have any cayenne. It tastes great!
Impressively simple, nurturing and delicious!