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Homemade Tomato Soup Recipe

For a deliciously different homemade tomato soup recipe, try this version which adds curry seasoning. This recipe is vegan, gluten-free, soy-free, dairy-free, and makes a wonderful lunch or dinner.

tomato soup with a swirl of coconut  milk on top in a brown bowl on a white table

Tomato soup is good any time of year but, especially when the temperatures start to drop. Is your fall wreath on the door yet?

This homemade creamy tomato soup will quickly become one of your favorites, and it’s super easy to make. This recipe serves four, so if you want to have more left over for the next day or two, double or triple the batch.

You’ve also got to try this roasted red pepper soup. Add a loaf of one of these best breads for soup for the perfect meal.

What You Need for Homemade Tomato Soup

As mentioned above, the base of this soup is canned tomatoes and coconut milk. You will also need yellow onion, fresh garlic, fresh ginger, ground cumin, ground coriander, ground turmeric, and a little cayenne.

In addition to those earthy spices, you’ll need a good quality olive oil, salt, sugar, vegetable broth, and lime juice.

vegetable broth, tomatoes, oil, line, seasoning, coconut milk, ginger, garlic

I’ve seen many lovely soup recipes with fresh tomatoes, and I’d like to try this with Sugar Bombs. But with all of us being so busy, I thought this was perfect for a quick tomato soup recipe with canned tomatoes.

If you love fresh tomatoes, you’ve got to try my bruschetta recipe. It’s the perfect appetizer. I make it at least a few times a month for my family. I think having an appetizer makes any meal feel festive.

How to Make Homemade Tomato Soup

Heat olive oil over medium heat in a large pot.

Chop onions and mince garlic and ginger.

garlic, onion, ginger on cutting board

Add onion to pan stirring regularly for about 5 minutes. It will turn just translucent and lightly browned.

caramelized onion in stock pot

Add the fresh ginger and fresh garlic, and cook for about 1 minute.

Add ground cumin, coriander, turmeric, cayenne, and salt, cooking for about 30 seconds.

Pour vegetable broth into the mixture all at once, and stir well to deglaze the pan.

Reduce the heat to medium-low, and add the tomatoes and the sugar.

tomato soup in stock pot

Bring to a simmer, cooking for 20 minutes.

Remove the pan from the heat.

Puree the soup with an immersion blender. If you don’t have an immersion blender, you can blend in batches in a regular blender, but you can stick that immersion blender right in the pot and it makes the process so easy.

Add coconut milk to the soup and return to heat.

homemade tomato soup recipe in a stock pot

Just before serving, stir in lime juice. Top with a drizzle of coconut milk and salt and pepper to taste. (Though not vegan, a swirl of yogurt would also be delicious.)

homemade tomato soup recipe with a swirl of coconut  milk on top in a brown bowl on a white table

What Can I Serve with this Tomato Soup?

The most popular dish to serve along side a simple tomato soup recipe is grilled cheese. Whether you serve a plain American or cheddar cheese sandwich or something more interesting like this grilled Gouda appetizer I made many years ago, it is really always the perfect pairing.

Any sandwich would be a good side with your best tomato soup recipe. You can also add a loaf of crusty bread with a salad for a light meal. I’d serve it with a glass of Sauvignon Blanc.

tomato soup with a swirl of coconut  milk on top in a brown bowl on a white table with a white and black cloth and salt and pepper in background

How Long Does this Soup Keep?

Eat this soup within three to four days. It really is best the first couple of days. It’s a good idea to discard any food that develops an off-color or smell.

Can I Freeze This Tomato Soup?

You can absolutely freeze this soup. Place it in an airtight container and store for a couple of weeks and up to a month. If you live by yourself, freeze this in single servings so you don’t have to thaw and freeze again as the soup won’t be as good that way.

tomato soup in a brown bowl on a white table with a white and black cloth and pot in background

More Soup Recipes

We really do enjoy soup so I’ve made a lot of different recipes, from this delicious vegetarian Italian Bean soup to Black Eyed Pea soup (also vegan) to this immune-boosting chicken soup.

For something a little more hearty, try this lentil stew or this roasted vegetable soup, which is probably the most popular soup on this site.

For even more soup recipes, check out this list of chicken soups and stews and this list of hearty soup recipes and chowders, and these fantastic soup recipes perfect for fall. 

My latest is an easy chicken stew that your family will be begging you to make again and again!

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tomato soup with a drizzle of coconut milk in a brown bowl on a white cloth

Homemade Tomato Soup Recipe

For a deliciously different homemade tomato soup recipe, try this version which adds curry seasoning. This recipe is vegan, gluten-free, and soy-free, dairy-free, and makes a wonderful lunch or dinner.
5 from 4 votes
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Course: Lunch or Dinner
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 136kcal

Ingredients

  • 28 oz canned tomatoes diced
  • 1 yellow onion medium, diced
  • 3 garlic cloves minced
  • 4 T fresh ginger minced
  • 1 T olive oil
  • 1 T ground cumin
  • 2 tsp ground coriander
  • 2 tsp ground turmeric
  • 1/4 tsp cayenne
  • 1/2 tsp salt
  • 2 tsp sugar
  • 1 1/2 C vegetable broth
  • 1/2 C coconut milk and a little extra for drizzling on top
  • 2 T lime juice

Instructions

  • Heat olive oil over medium heat in a large pot.
  • Add yellow onion and cook, stirring regularly for about 5 minutes. It will turn just translucent and lightly browned.
  • Add the fresh ginger and fresh garlic, and cook for about 1 minute.
  • Add ground cumin, coriander, turmeric, cayenne, and salt, cooking for about 30 seconds.
  • Pour vegetable broth into the mixture all at once, and stir well to deglaze the pan.
  • Reduce the heat to medium-low, and add the tomatoes and the sugar.
  • Bring to a simmer, cooking for 20 minutes.
  • Remove the pan from the heat.
  • Puree the soup with an immersion blender. If you don't have an immersion blender, you can blend in batches in a regular blender.
  • Add coconut milk to the soup and return to heat.
  • Just before serving, stir in lime juice, top with a drizzle of coconut milk, and add salt and pepper to taste.

Nutrition

Calories: 136kcal | Carbohydrates: 12g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Sodium: 662mg | Potassium: 226mg | Fiber: 2g | Sugar: 5g | Vitamin A: 274IU | Vitamin C: 7mg | Calcium: 37mg | Iron: 3mg
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