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.
Jump to:
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 German (Deutsch).
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 🙂