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Coconut - Tomato Soup Recipe

Updated: May 16, 2023

This delicious creamy coconut and tomato soup will leave you feeling full and wanting more! It's perfect for lunch or dinner and best served alongside sourdough bread.


Prep Time: Total Time:

25 Minutes 35 Minutes

Wheat, gluten, yeast, fish, dairy, refined sugar, egg and soya free tomato soup! This tomato soup is perfect for vegans or those wanting a healthy meal!

"I'm currently transitioning to vegan and gluten/dairy/refined sugar free. I've found it so hard to find soups and recipes that actually taste nice, but this one is unbelievable! If it was acceptable (i think it is) I'd have this every day"- Kendra Simmons, UK.

I've always been someone who has turned to tomato soup when I'm feeling run down or have a cold. When I started eating healthier and cutting out refined sugar, wheat etc out my diet I found it impossible to find a good quality tomato soup in the supermarkets. Thus, I began researching healthy soup ideas and finally created a delicious soup that has pure ingredients. Now when I'm feeling poorly or run down, I have the perfect tomato soup recipe to turn to!

Coconut - Tomato Soup


Ingredients:

(Play about with the toppings till you find a recipe you love!)

  • 2 tbsp olive oil

  • 2 carrots

  • 1 red onion

  • 2 cloves garlic

  • 2 tsp ginger

  • 1 tsp himalayan salt

  • 1/2 tsp ground black pepper

  • 2 cups water

  • 1 can (400ml) coconut milk (I like Biona)

  • Optional - fresh basil, thyme or parsley

  • 2 cans (400ml) diced tomatoes (I like Mr Organic)

Directions:

  1. Chop the carrots, onions and garlic into small pieces.

  2. Grate the ginger.

  3. Heat the olive oil in a pan over a medium heat. Add the onions and carrots and cook until the onions go translucent and the carrots go slightly soft, approx. 5 minutes, stirring occasionally.

  4. Add the grated ginger and garlic to the pan and fry until fragrant, approx. 1 minute.

  5. Add the tomatoes, salt and pepper and cook for an additional 2 minutes.

  6. Add the water, bring to a boil and let simmer for approx. 10 minutes.

  7. Add the coconut milk and stir in well. Once blended, remove from heat and let cool for 5 minutes.

  8. Move the tomato soup ingredients to an immersion or standing blender and blend until smooth.

  9. Top the tomato soup with fresh basil, thyme or parsley if desired and serve with sourdough bread.

If you enjoyed this recipe please do leave a comment below:)

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