By: Molly Moss
Dairy Free or Dairy Free Adjustable, Easy, Gluten Free or GF Adjustable, Healthy, Mains, Recipes, Soups & Stews, Vegan or Vegan Adjustable, Vegetarian, Veggie Heavy

Spiced Tomato Coconut Soup

Want a super flavorful soup on the table that needs only one pot and less than 10 minutes of active time? What if I told you it was also 100% vegan, despite being luxuriously creamy and satiating. Celebrate the start of tomato season with this spiced tomato coconut soup! Roasting the tomatoes first concentrates the flavor, and the addition of warm spices like smoked paprika, turmeric, and garam masala intensifies the umami. Want more vegan recipes? Check them out here!

Tips:

  • This is a summer dish, don’t attempt this unless you know your tomatoes are in season and flavorful.
  • Don’t feel like you need to go out and buy new spices if you don’t happen to have one on the list. Substitute with anything in the warm/curry/spicy family.
  • *For an extra creamy and satiating soup, add a handful of soaked cashews before blending.
Spiced Tomato Coconut Soup
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Spiced Tomato Coconut Soup

Recipe by Molly MossDifficulty: Easy
Servings

4-5

large bowls
Active Time

10

minutes
Inactive Time

90

minutes

Celebrate summer tomatoes at their best with this spiced tomato and coconut soup! It’s 100% vegan and gluten free, but does not sacrifice flavor in the slightest.

Ingredients

  • 3 pounds of summer tomatoes cut in half

  • 5 cloves garlic

  • 1 tbsp minced fresh ginger

  • 1/2 tbsp garam masala

  • 1 tsp turmeric

  • 1 tsp smoked paprika

  • 1 tsp dried oregano

  • 1/2 tsp cayenne or more to taste

  • 1/2 cup olive oil

  • 1 can unsweetened coconut cream

  • 1/2 tbsp better than bouillon vegetable base

  • Optional: 1 handful soaked cashews see note*

  • Juice of 1 lime

  • Cilantro and extra coconut milk for topping

  • Salt and pepper to taste

Directions

  • Preheat the oven to 350.
  • Add tomatoes, garlic, ginger, spices, and olive oil to a dutch oven or oven safe pot and stir to combine. Season very generously with salt.
  • Place pot in the oven uncovered and roast for 1.5 hours. Stir every 30 minutes or so, to ensure the spices don’t burn at the bottom.
  • Remove the pot from the oven and add the coconut cream, better than bouillon, and cashews (if using). Use an immersion blender to puree until smooth. Alternatively, transfer to a blender and puree until smooth.
  • Add the lime juice and taste. Adjust seasoning as needed.
  • Transfer to bowls and top with cilantro and drizzle with olive oil and a little extra coconut milk.

Recipe Video

Notes

  • For an extra creamy and satiating soup, add a handful of soaked cashews before blending.

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