This vegan tomato soup is a fresh twist on a classic: juicy tomatoes, a hint of ginger, and silky smooth coconut milk. The result? A cozy bowl of vegan creamy tomato soup that’s light, nourishing, and ready in just 20 minutes.
Tomato soup is a true classic – and for good reason. It’s budget-friendly, easy to make, and the perfect warming dish. But I gave this favorite a little vegan makeover: ginger for a spicy kick, nutritional yeast for umami depth, and coconut milk instead of cream for extra richness.
The result? A fruity yet light vegan creamy tomato soup, packed with vitamin C, potassium, iron, and B vitamins – plus 7 g of protein per serving! High time to grab a spoon.
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Why You’ll Love This Vegan Tomato Soup Recipe
- 100% vegan, nutrient-rich, and full of flavor – under 160 calories per serving
- Quick & easy – ready in only 20 minutes
- Fruity, creamy, and wonderfully light
- Extra aromatic thanks to ginger
- Comfort factor guaranteed: warms body and soul
This dish is like a modern twist on a tomato bisque soup recipe – creamy, rich, and deeply satisfying, but completely plant-based.
Ingredients for Homemade Tomato Soup
To make this simple tomato soup recipe, you’ll need:
- Onion – the base of every good soup
- Garlic – adds depth and flavor (garlic powder works as a substitute)
- Fresh ginger – adds freshness and a gentle spice
- Tomatoes – the star of this fresh tomato soup (use fresh or canned)
- Agave syrup (optional) – balances acidity
- Vegetable broth – for depth and richness
- Nutritional yeast – boosts umami and creaminess
- Coconut milk – the secret to a velvety coconut milk tomato soup
- Salt, paprika, turmeric, black pepper – for seasoning
- Dried basil – a perfect match with tomatoes
The ginger gives this soup a subtle warmth and is great for digestion. Nutritional yeast adds both nutrients and that savory “cheesy” touch. Finally, a splash of coconut milk makes it irresistibly creamy – but don’t worry, it won’t taste overly like coconut.
Step-by-Step: Making Tomato Soup
- Prep
Finely chop the onion, garlic, and ginger. - Sauté
In a pot, sauté onion in a little water or broth until translucent. Add garlic and ginger and cook briefly. - Blend
Add the tomatoes, broth, nutritional yeast, and spices. Blend everything into a smooth, creamy soup. - Simmer
Return the soup to the pot and simmer for about 10 minutes. - Finish
Stir in coconut milk, season to taste, and enjoy hot.
In less than 20 minutes, you’ll have a healthy, comforting tomato coconut soup that feels both light and indulgent.
For a creamier soup, use only ½ cup veggie broth and increase the amount of coconut milk to ½ cup.
Tips & Substitutions
- In a hurry? Use onion, garlic, and ginger powder instead of fresh – though fresh tastes better.
- Got a Thermomix? You can make the entire soup in it.
- No coconut milk? Try cashew cream or any vegan cream substitute.
- Want it thicker? Use less broth, then thin it out later if needed.
FAQ
Not really – the coconut milk just makes it creamy and smooth.
Yes! Canned tomatoes are great, especially outside tomato season. Use a high-quality brand for the best flavour.
Stored airtight, about 3–4 days.
Yes – cashew cream or other vegan cream alternatives work just as well.
More Vegan Soup Recipes
If you give this vegan tummy tomato soup with coconut milk and ginger a try, let me know in the comments below. And don’t forget to rate the recipe. You can also tag a photo (#veggiejam) to show me your creation on instagram.
PrintRecipe
Vegan Tomato Soup with Coconut Milk
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 3 servings 1x
Description
This vegan tomato soup is a fresh twist on a classic: juicy ripe tomatoes, a hint of ginger, and silky smooth coconut milk. The result? A cozy bowl of vegan creamy tomato soup that’s light, nourishing, and ready in just 20 minutes – no fuss, no boredom, just pure comfort food.
Ingredients
- 1 onion
- 2 garlic cloves
- 2 tsp fresh minced ginger
- 1.2 lb tomatoes (550 g)
- 1 tsp agave syrup (optional)
- 1 cup vegetable broth*
- ⅓ cup + 1 tablespoon nutritional yeast (20 g)
- ⅓-½ cup full-fat coconut milk (from a can)*
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp turmeric
- ½ tsp ground black pepper
- ½ tsp dried basil
Instructions
- Coarsely chop the onion and garlic, then sauté them in a small pan with a splash of water or oil for about 3 minute until soft. Add the minced ginger and cook for 1 minute more.
- Transfer the sautéed onion, garlic, and ginger to a blender along with the remaining ingredients (except the coconut milk) and blend until smooth.
- Pour the soup into a pot, bring to a boil, then reduce the heat and let simmer gently for about 10 minutes.
- In the last 2 minutes of cooking, stir in the coconut milk.
- Taste, adjust the seasoning if needed, and serve with a slice of crusty bread.
Notes
*for a creamier soup, use only ½ cup veggie broth and increase the amount of coconut milk to ½ cup.
Nutrition
- Serving Size: 1 of 3 servings
- Calories: 158 kcal
- Sugar: 9.9 g
- Fat: 5.3 g
- Saturated Fat: 4 g
- Unsaturated Fat: 0.3 g
- Carbohydrates: 18 g
- Fiber: 4.9 g
- Protein: 7.1 g
This post is also available in de_DE.
Hannah says
My dad is actually in Germany right no was well, and he just told me that the high for the week would be 11 degrees (F)! I wish I could send him a bowl of this soup. It looks like the perfect thing to shake off that chill.
Melanie J says
Luckily, the temperatures are supposed to be rising again soon. Until then, let's keep sipping soup 🙂