This soup is the exact thing that I want when I have less than 20 minutes to make dinner. It’s perfect for when I want to feel healthyish AND deeply comforted at the same time.
I find myself in this exact situation fairly often, so I wanted to share this recipe with you.
This quick and easy creamy tomato soup only takes about 15 minutes to make. It’s flavourful enough to fulfill the adults, and at the same time it’s not too spicy, so kids love it too.
Like so many of us, I grew up eating lots of tomato soup, usually out of a can. So it’s no surprise that it’s one of the most popular comfort foods out there. This version is quite a few notches up from the stuff we used to get in the can though, and I’d argue that it’s not that much more effort to make.
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There are about a million tomato soup recipes on the internet, (this isn’t the first one I’ve shared either) but I’ve never made one so reliably as this one. There are a few things that make it so good:
It’s spiced, but not spicy. The ginger and cumin in this soup give it some really delightful warmth, without blowing people’s faces off with chili heat.
It’s creamy with coconut milk, rather than dairy. I am a dairy consumer, that’s for sure. But I definitely appreciate recipes that don’t require cream or milk, because I often don’t have any on hand. This recipe uses coconut milk which I ALWAYS have in the cupboard. That means I can make this soup at a moment’s notice. It also means more of my friends can enjoy it, because it’s a VEGAN tomato soup.
It’s blended, which means chopping is no big deal, and it looks really pretty when it’s done.
Most of all, I love this soup because of the rave reviews I get from the loved ones who eat it! This is a sure fire crowd pleaser, especially when it’s been fridge-cooked (ie. the next day.)
This is a great recipe to make ahead for non-boring desk lunches throughout the week. Top if with something different every day and you won’t get bored. I promise!
And hey! What do we have here? I also made a video about it! If you’re looking for the written recipe, keep scrolling. The recipe is below.
Tomato Coconut Soup
Paula Hingley | How To Make Dinner
- prep time: 10 minutes
- cook time: 15 minutes
- total time: 25 minutes
- Small amount of oil - coconut oil, olive oil, or vegetable oil
- 1 large onion
- 1 large or 2 small carrots
- 1 large can (500g or 14 oz) whole or diced tomatoes
- 2-inch piece of fresh ginger
- 4 garlic cloves
- 1 tsp ground cumin
- 1 can of the thickest coconut milk you can find
Heat the oil in a large pot or dutch oven over medium-high heat
Roughly chop the onion and carrot and add them to the pot
Roughly chop the ginger and garlic and add to the pot with the veg
Add the salt and sweat the veggies with the lid on for anywhere from 3-10 minutes depending on how much time you have
Add the cumin, then the canned tomatoes and coconut milk, reserving a little bit of the coconut milk if you want some to drizzle on top
Bring the whole mixture to a boil before reducing the heat and simmering on medium-low heat for 8-10 minutes or until the veggies are tender.
Puree until smooth with an immersion blender or whatever blending implement you prefer
Check for seasoning and add a few pinches of kosher salt if needed.
That’s it! Now all you need is a grilled cheese sandwich and you’ve got a one way ticket to cozy town.
Some people have asked me if it’s possible to make this in the Instant Pot. The answer is yes, but it seems like a lot of work for a soup that only takes 20 minutes in a normal pot! Do what you will.
As far as garnishes and toppings are concerned, you can go to many places with this soup. A few cracks of black pepper are a nice touch, but if you want to get really wild, you can top this with fresh herbs, toasted pita bread, chopped red onion, grilled sweet corn, toasted chickpeas, the list goes on.
I hope you love this Tomato Coconut Soup as much as I do! Let me know in the comments on the Youtube Video or on Instagram! Those are the places I hang out the most.
Happy dinner making!