Vegan Tomato Soup with Coconut Milk
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.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 3 servings
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*
- 1/3 cup + 1 tbsp nutritional yeast (20 g)
- 1/3-1/2 cup full-fat coconut milk (from a can)*
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp turmeric
- 1/2 tsp ground black pepper
- 1/2 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 1/2 cup veggie broth and increase the amount of coconut milk to 1/2 cup.