Quick Facts: 30 minutes • Yield: 4 servings • Skill: Easy • Method: One‑pot stovetop • Diet: Vegan, GF, DF
Introduction
Tomato Soup becomes something special when coconut milk, ginger, and lime join the pot and bring silky texture with gentle warmth. If you crave creamy comfort without cream, this version respects the tomato while adding roundness and a bright finish that keeps you going back for another spoonful. The texture is velvety, the flavor layered—aromatics first, then smooth richness, then citrusy lift. Great for weeknights, budget cooking, and anyone who loves fall soup recipes that also make stellar leftovers.
Why You’ll Love It
- Weeknight‑easy: straightforward steps, clear timing, minimal dishes.
- Flexible: add basil, roasted cherry tomatoes, or cooked pasta to riff.
- Balanced flavor: sweet‑acidic tomatoes, cozy spices, lime pop.
- Great leftovers: thickens slightly and reheats like a dream.
Tomato Soup with Coconut
Ingredients
Equipment
Method
- Heat olive oil over medium heat in a soup pot. Sauté shallot with a pinch of salt until translucent, about 3–4 minutes. Add garlic and ginger; cook for 30–60 seconds until fragrant.
- Add turmeric and tomato paste. Cook until the paste turns brick red and starts to stick, about 60–90 seconds.
- Stir in the hand-crushed tomatoes and vegetable broth. Mix well to combine.
- Bring to a simmer and cook for 10–12 minutes, stirring occasionally.
- Remove from heat and blend the soup until smooth using an immersion blender. Return to pot.
- Stir in coconut milk and warm gently over low heat. Do not boil.
- Season with sugar (if using), salt, black pepper, and red pepper flakes. Squeeze in lime juice and adjust seasoning to taste.
- Ladle into bowls and garnish with herbs. Let rest a minute before serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
- 2 tbsp olive oil
- 1 large shallot, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/2 tsp turmeric (optional)
- 2 tbsp tomato paste
- 1 (28‑oz) can whole peeled tomatoes, hand‑crushed
- 1 (14‑oz) can full‑fat coconut milk
- 1 1/2 cups low‑sodium vegetable broth
- 1 tsp sugar (optional)
- 1–1 1/4 tsp kosher salt, to taste
- 1/4 tsp black pepper
- Pinch red pepper flakes
- 1–2 tbsp fresh lime juice
- Fresh basil, cilantro, or scallions, for garnish
What each ingredient does: Shallot/garlic/ginger/turmeric build warmth; tomato paste deepens; whole tomatoes add body; coconut milk brings creaminess; broth thins; sugar softens acidity; salt/pepper/heat season; lime brightens; herbs refresh.
Pro tip: If using whole tomatoes, crush by hand in a bowl to avoid splatter and keep rustic texture before blending.
Substitutions & Swaps
- Aromatics: onion for shallot; add a bay leaf during simmer (remove before blending).
- Protein: swirl in cooked lentils or small white beans.
- Veg: roast cherry tomatoes and add for sweetness; stir in chopped spinach at the end.
- Starch: for spaghetti soup energy, add 1 cup cooked ditalini or broken spaghetti.
- Fats: light coconut milk for lighter texture; add 1 tsp chili oil to serve for spice.
- Diet swaps: already vegan/GF; use compliant toppings and bread.
- Budget/time: canned tomatoes, tube tomato paste, and jarred minced ginger cut prep.
Equipment Notes
- Required: Medium Dutch oven or soup pot; immersion blender.
- Nice‑to‑have: High‑speed blender for ultra‑smooth texture.
- Sizes: 3–4 qt is ideal for a 4‑serving batch.
- Lining tips: None needed; just pre‑heat the pot fully for better sautéing.
Step‑by‑Step
- Build the base: Heat oil over medium. Cook shallot with a pinch of salt until translucent, 3–4 minutes. Add garlic and ginger; cook 30–60 seconds until aromatic.
- Tomato boost: Stir in turmeric and tomato paste; cook until brick red and sticking slightly, 60–90 seconds.
- Tomatoes + broth: Add hand‑crushed tomatoes and broth; stir to combine.
- Simmer: Bring to a steady simmer for 10–12 minutes, stirring now and then.
- Blend: Remove from heat and blend until silky. Return to pot.
- Creamy finish: Stir in coconut milk. Warm gently; avoid boiling.
- Season boldly: Add sugar (if using), salt, pepper, and red pepper flakes. Squeeze in lime, taste, and adjust with more salt/acid as needed.
- Serve: Ladle into bowls and garnish with herbs. Rest briefly so flavors settle.
Doneness cues: Soup is glossy, smooth, and coats a spoon lightly.
Want more like this? Check out our Tomato Soups for creamy, chunky, and roasted styles.
Make‑Ahead, Storage & Reheating
- Make‑ahead: Chop aromatics and measure spices 1–2 days ahead; store airtight.
- Fridge: 3–4 days; flavor deepens on day 2.
- Freeze: Up to 3 months; thaw overnight; whisk to recombine.
- Reheat: Gentle stovetop heat with a splash of broth or water; finish with fresh lime.
How to Lighten / Make It Creamy
- Lighten: Use light coconut milk and an extra 1/2 cup broth; add zucchini ribbons at the end.
- Creamier: Blend an extra minute; add 1 tbsp olive oil off heat for a luxurious sheen.
- Curdling note: Avoid boiling after adding coconut milk and citrus; keep heat low.
Toppings, Garnishes & Finishes
- Crunch: toasted pepitas, garlicky breadcrumbs, or crispy chickpeas.
- Fresh: basil, cilantro, scallions; try lime zest.
- Tang/Heat: more lime, chili flakes, or chili crisp.
Sides & Pairings
- Warm pita, naan‑style flatbread, or rice.
- Shaved fennel or arugula salad with lemon.
- Drinks: sparkling water with citrus; or your favorite light, crisp beverage.
Scaling the Recipe
- Double it: Use a wider pot to speed evaporation; extend simmer 3–5 minutes.
- Half batch: Keep heat moderate so it doesn’t reduce too fast.
- Batch cooking: Spread in shallow pans to cool before refrigerating or freezing.
Nutrition & Dietary Notes
Rich in vitamin C and lycopene from tomatoes; satisfying fats from coconut milk support satiety. Allergen‑friendly: no dairy, no gluten, and nut‑free as written.
Troubleshooting
- Too tart? Add a pinch of sugar or more coconut milk.
- Lacking depth? Bloom tomato paste longer and add 1/2 tsp soy‑free umami seasoning or extra salt.
- Too thick? Whisk in warm broth; simmer 1 minute.
- Too thin? Simmer uncovered to reduce, or add 1 tbsp tomato paste and cook 2 minutes.
FAQs
Can I use cherry tomatoes? Yes—roast them first for sweetness, then blend in.
Best herb choice? Basil for classic vibes; cilantro or scallions for freshness.
How do I keep leftovers tasting fresh? Add lime and herbs after reheating.
Is this freezer‑friendly? Yes; freeze plain and add fresh herbs after thawing.
Can I add pasta? Absolutely—stir in cooked small pasta for a hearty pasta soup.
Still deciding what to cook next? Our Soups are a great place to start.
Variations
- Basil Bliss: Blend in a handful of basil and finish with more on top.
- Smoky Paprika: Add 1/2 tsp smoked paprika when blooming tomato paste.
- Roasted Tomato: Use fire‑roasted tomatoes and a few roasted cherry tomatoes for depth.
Chef Notes / Test Kitchen Tips
Keep the simmer modest to avoid harsh acidity; gentle heat sweetens tomatoes without dulling their brightness. Most batches hit perfect balance after 1–2 tbsp lime—taste, then decide. Garnishing with something crunchy transforms the bite and makes a simple soup feel special.
Conclusion
This Tomato Soup with coconut is the kind of reliable, quick recipe that makes weeknights feel cozy. It reheats beautifully for lunch the next day, so make a little extra. If you try it, leave a note with your favorite topping or pasta add‑in—I’d love to hear your riff.
