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
This recipe has such deep flavours. Turmeric, ginger, garlic and lime are favourite ingredients of mine and work so well with the tomato and coconut milk. I used fresh tomato which works beautifully. Thanks for this simple but flavoursome recipe 🙂
Glad you are enjoying this Sharon!
Used fresh tomatoes. WOW!
YUM!!
I wanted to add that I used crushed pepitas instead of peanuts because of the peanut sensitivity of one of my family members. Btw, I used organic coconut cream for its richness.
I put an Asian spin on this by adding Kaffir limes, lemongrass, and white pepper. Starting with homemade veggie stock, I also added shiitake mushrooms, used a whole 6oz can of tomato paste, fresh Thai chilis, chopped poblano pepper, Thai basil, and unrefined coconut oil for body. Served with a side of shirataki noodles, garnished with scallions, sprouts, lime wedges, nanami togarshi, and fresh Thai basil leaves, this was a hit for even the meat eaters! Thanks! Tomato and coconut just pair so well!
Perfect, love it!
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 🙂
Great to hear Shannon!
I made this recipe for the first time today. Topped with white rice, cilantro, and lime. Fantastic!! Thank you so much!!
Thanks Andrea!