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 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.
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.
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.
Add onion to pan 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, 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.
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.)
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.
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.
More Soup RecipesMy latest is an easy chicken stew that your family will be begging you to make again and again!
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Homemade Tomato Soup Recipe
- 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 teaspoon ground coriander
- 2 teaspoon ground turmeric
- ¼ teaspoon cayenne
- ½ teaspoon salt
- 2 teaspoon sugar
- 1 ½ C vegetable broth
- ½ C coconut milk and a little extra for drizzling on top
- 2 T lime juice
- 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.