A Simple Tomato Soup Recipe (Very Vegan Friendly)

Name: A Simple Tomato Soup Recipe (Very Vegan Friendly)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter, olive oil (we used a combination of olive oil mostly and solid coconut oil) or 4 tablespoons coconut oil (we used a combination of olive oil mostly and solid coconut …; 2 medium yellow onions, thinly sliced; 1 teaspoon sea salt, plus more to taste; 3 teaspoons curry powder; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1/2 teaspoon chili flakes; 2 (28 ounce) cans whole tomatoes (pref. fire-roasted); 6 cups vegetable broth; 1 (14 ounce) can coconut milk

Servings: persons

1
Stove top: In a large pot over medium heat melt the butter/oil. Add the onions and salt, and cook, stirring occasionally, until the onions soften - 10 minutes approximately.
2
Stir in the curry powder, coriander, cumin, and chile flakes, and cook just until the spices are fragrant and toasty - stirring constantly at this point about 30 seconds.
3
Stir in the tomatoes, the juices from the cans, and broth.
4
Simmer for fifteen minutes or so, then puree with a hand blender until smooth. If you'd like your soup even a bit thinner or with more of a coconut taste- you can thin it with more broth or more coconut milk. Taste and adjust with more salt if necessary.
5
Crock Pot: Follow directions #1 and #2 above. After sauteeing the onion and spices, pour that mixture plus the tomatoes and juices and broth into the crock pot. Simmer on HIGH for about 1 1/2 hours then LOW for about 3 hours longer.
6
About 5 minutes before serving, I poured in about 5 ounces of the coconut milk. Stir and taste. Add more coconut milk for a more pronounced taste, as desired.
7
Serving suggestions from the Apartment Therapy website: any or all of the following: cooked brown rice, lemon wedges, toasted almond slices, pan-fried paneer, fresh cilantro, parsley, thyme or oregano, a poached egg.
8
For the test recipe, we added to each serving of soup about 1/4 cup scoop short grain brown rice, a tablespoon or so (dollop) of thick coconut milk, fresh cilantro and lemon wedges.

196

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 tablespoons unsalted butter, olive oil (we used a combination of olive oil mostly and solid coconut oil) or 4 tablespoons coconut oil (we used a combination of olive oil mostly and solid coconut oil), 2 medium yellow onions, thinly sliced, 1 teaspoon sea salt, plus more to taste, 3 teaspoons curry powder, and more.

Yes, A Simple Tomato Soup Recipe (Very Vegan Friendly) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!