Tomato Coconut Cream Soup (Using Canned Tomatoes)

A creamy plant-based tomato soup that uses pantry ingredients like canned tomatoes and coconut milk. Tasty by itself or add protein and spinach to make it a one-pot soup meal.

I’m starting a series on soups that you want to make on repeat. What kind of soups warrants making again and again? For me, it’s soups that are versatile, low effort, and easy to turn into a full meal.

This tomato and coconut cream soup fits the bill. The two main characters are shelf-stable canned goods that I almost always stock in my pantry. All you really need aside from a can of crushed tomatoes and a can of coconut milk is one onion – another ingredient I almost always have on hand. The other added spices and aromatics are nice and levels up the soup, but in truth, can be substituted or omitted while still retaining the soul of the soup.

Tomato and coconut cream soup is a versatile, base soup. Serve tomato and coconut cream soup by itself, with some crusty bread, or easily modify into a full meal.

For a plant-based meal, add some chickpeas and baby spinach at the end. Voila, a balanced soup meal with protein, carbs, and greens.

If you eat meat, some pre-cooked rotisserie chicken or ground beef adds extra protein.

Here are some things I like to add in to tomato and coconut cream soup:

• Diced sweet potato
• Baby spinach/baby kale
• Chickpeas
• Beans
• Pasta
• Brown rice
• Rotisserie chicken
• Ground beef

Why you’ll love this tomato and coconut soup recipe

• It’s made from pantry ingredient you probably already have at home.
• Customizable and versatile.
• Serve by itself or turn into a balanced meal.
• Only uses one pot.
• Low-effort to make and minimal active time.

Notes on Ingredients and Substitutions

My preferred coconut milk brand is Aroy-D. For this recipe, use the canned 400 ml (13.5 fluid ounce) variety. When choosing coconut milk, choose one that is primarily composed of coconut milk and has minimal thickening and stabilizing agents.

If you don’t have canned crushed tomatoes, tomato puree or strained tomatoes which come in a glass jar will also work. It is better not to use diced or whole tomatoes. If you do, you will have to blend the soup as an added step.

I used fresh ginger and garlic which I finely minced, but if you have ginger-garlic paste, that would be even easier.

I kept the spices simple and only used cardamom. If you like heat, you can add chili powder or experiment with other spices.

Nutritional info for tomato coconut cream soup

One serving of tomato coconut cream soup (without any add-ins) has 253 calories. Here is the link to the full nutritional analysis for tomato coconut cream soup: https://www.nutritionvalue.org/public_recipe_201212.html

Other soups you’ll love

• “So Much Dill” Lentil Lemon Soup – Super Easy and Fast!
• 20-minute Spicy Kabocha Squash Soup
• Rainbow Chard Instant Pot Veggie Dal (Yellow Split Peas)

Ingredients you’ll need for tomato coconut cream soup

1 onion

2-3 garlic cloves

1 small piece ginger (1 tsp finely minced)

3-4 green cardamom pods

2-3 tablespoons oil

1 (28 fl oz) can of crushed tomatoes

1 (13.5 fl oz) can of coconut milk

Salt, to taste

How to make tomato coconut cream soup

Finely mince the ginger and garlic. Finely dice the onion. Alternatively, blend/finely mince ginger, garlic, and onion in a food processor.

In a large pot, heat oil over medium heat until hot. Open the cardamom pods by crushing in a motor or pestle, then add to hot oil. Fry until fragrant, then add the ginger, garlic, and onion.

Saute for 5 minutes or until onions are sweaty and translucent. (It may help to put the lid on for a couple of minutes to trap the steam.)

Open the cans of crushed tomatoes and coconut milk and add to the aromatics. Using the same cans, add 1 can each of water, rinsing out any remainder coconut milk and tomatoes and adding to the pot (28 fluid ounces + 13.5 fluid ounces).

Bring to a boil then simmer over low heat for 15-20 minutes. The soup will become darker in color and the tomato flavor will condense as it simmers.

Add salt to taste and adjust for consistency if necessary by adding more water.

Recipe Card

Print Recipe

Tomato Coconut Cream Soup (Vegan)

A creamy plant-based tomato soup that uses pantry ingredients like canned tomatoes and coconut milk. Tasty by itself or add protein and spinach to make it a one-pot soup meal.

Cook Time25 minutes mins

Course: Appetizer, Soup

Cuisine: Canadian, Fusion

Diet: Low Lactose, Vegan, Vegetarian

Keyword: Coconut, Easy, One Pot/Pan, Quick, Soup, Tomato

Servings: 5

Calories: 253kcal

Ingredients

• 1 onion
• 2-3 garlic cloves
• 1 small piece ginger 1 tsp finely minced
• 3-4 green cardamom pods
• 2-3 tablespoons oil
• 1 can crushed tomatoes 28 fl oz
• 1 can coconut milk 13.5 fl oz
• Salt to taste

Instructions

• Finely mince the ginger and garlic. Finely dice the onion. Alternatively, blend/finely mince ginger, garlic, and onion in a food processor.
• In a large pot, heat oil over medium heat until hot. Open the cardamom pods by crushing in a motor or pestle, then add to hot oil. Fry until fragrant, then add the ginger, garlic, and onion.
• Saute for 5 minutes or until onions are sweaty and translucent. (It may help to put the lid on for a couple of minutes to trap the steam.)
• Open the cans of crushed tomatoes and coconut milk and add to the aromatics. Using the same cans, add 1 can each of water, rinsing out any remainder coconut milk and tomatoes and adding to the pot (28 fluid ounces + 13.5 fluid ounces).
• Bring to a boil then simmer over low heat for 15-20 minutes. The soup will become darker in color and the tomato flavor will condense as it simmers.
• Add salt to taste and adjust for consistency if necessary by adding more water.

Video

@hellenshouse

Tomato coconut cream soup 🥫 This plant-based / vegan soup could not be easier to make – you only need two cans – one tomato one coconut. No need to measure anything. No need to blend anything. easy peasy dinner’s ready/ check it out on my blog here https://hellenshouse.com/tomato-coconut-cream-soup/ #tomatosoup #tomatosouprecipe #plantbased #veganrecipes #onepotmeals #onepotrecipes #easysouprecipes #soupseason

♬ original sound – Hellen Chan – Hellen Chan

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