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!
RELATED: FAST AND EASY WEEKNIGHT DINNERS
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Vegan Tomato Soup with Coconut, Ginger and Turmeric
- 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
Description
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!
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 ground turmeric, at the end)
- 1 tablespoon tomato paste (optional)
- 1 14 ounce can diced tomatoes and juices ( or 1 1/2 cups diced tomatoes and their juices)
- 1 cup water
- 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 and Scallions ( or sub croutons, or toasted seeds or nuts)
Instructions
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.
Enjoy!
Nutrition
- Serving Size: 1 ½ cups
- Calories: 250
- Sugar: 6.6 g
- Sodium: 611.1 mg
- Fat: 21.1 g
- Saturated Fat: 15 g
- Carbohydrates: 16.1 g
- Fiber: 3.5 g
- Protein: 3.9 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!