Homemade Tomato Soup Recipe

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

5 from 4 votes

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.

Prep Time15

Cook Time20

Total Time35

Course: Lunch or Dinner

Cuisine: American

Servings:

Calories: 136kcal

Author: Kelly Stilwell

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.

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