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–+ servings
Amanda Patel

Tomato Soup with Coconut

A creamy, cozy tomato soup made vibrant with coconut milk, ginger, and lime. Silky-smooth and deeply flavorful, it’s perfect for weeknights, meal prep, or anyone seeking a dairy-free twist on a classic.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Global
Calories: 250
Ingredients Equipment Method Nutrition Notes

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
  • 1.5 cups low‑sodium vegetable broth
  • 1 tsp sugar (optional)
  • 1–1 1/4 tsp kosher salt, to taste
  • 1/4 tsp black pepper
  • 1 pinch red pepper flakes
  • 1–2 tbsp fresh lime juice
  • fresh basil, cilantro, or scallions, for garnish

Equipment

  • medium Dutch oven or soup pot
  • immersion blender
  • measuring spoons
  • cutting board and knife

Method
 

  1. 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.
  2. Add turmeric and tomato paste. Cook until the paste turns brick red and starts to stick, about 60–90 seconds.
  3. Stir in the hand-crushed tomatoes and vegetable broth. Mix well to combine.
  4. Bring to a simmer and cook for 10–12 minutes, stirring occasionally.
  5. Remove from heat and blend the soup until smooth using an immersion blender. Return to pot.
  6. Stir in coconut milk and warm gently over low heat. Do not boil.
  7. Season with sugar (if using), salt, black pepper, and red pepper flakes. Squeeze in lime juice and adjust seasoning to taste.
  8. Ladle into bowls and garnish with herbs. Let rest a minute before serving.

Nutrition

Calories: 250kcalCarbohydrates: 18gProtein: 3gFat: 20gSaturated Fat: 17gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gSodium: 640mgPotassium: 700mgFiber: 3gSugar: 8gVitamin A: 750IUVitamin C: 18mgCalcium: 60mgIron: 3mg

Notes

For extra depth, bloom tomato paste well before adding liquids. Avoid boiling after adding coconut milk to prevent curdling. Great with crunchy toppings like crispy chickpeas or pepitas. Reheats beautifully — flavor deepens by Day 2.

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