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Vegan Creamy Tomato Coconut Soup

Close-up of a vibrant orange bowl of Vegan Creamy Tomato Coconut Soup, garnished with black pepper specks.
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A recipe for a rich, dairy-free soup featuring tomatoes and coconut milk for a smooth texture.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (13.5 ounce) can full-fat coconut milk
  • 2 cups vegetable broth
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon sugar (optional, to balance acidity)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until soft, about 5 to 7 minutes.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the crushed tomatoes, vegetable broth, dried basil, dried oregano, and red pepper flakes if you are using them.
  5. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15 minutes, allowing the flavors to combine.
  6. Stir in the full-fat coconut milk, salt, pepper, and sugar (if using). Heat through gently for 2 minutes; do not boil after adding coconut milk.
  7. Use an immersion blender to blend the soup directly in the pot until completely smooth and creamy. Alternatively, carefully transfer the soup in batches to a standard blender and blend until silky, then return it to the pot.
  8. Taste and adjust seasoning if necessary before serving hot.

Notes

  • For a thicker soup, simmer uncovered for an extra 5 minutes before blending.
  • Garnish with fresh basil leaves or a swirl of olive oil before serving.
  • This soup keeps well in the refrigerator for up to 4 days.

Nutrition

Find it online: https://whiskdaily.com/vegan-creamy-tomato-coconut-soup/