Cookery Maven Blog

A Really Good Vegan Tomato Soup


I really like to have soup in the freezer. It's kind of like an insurance policy -- it gives me peace of mind when I'm either fresh out of ideas for lunch/dinner or I'm too lazy to get crackin' in the kitchen. And since our family includes vegetarians and dairy-free types, I figured -- why not shake it up a little and go vegan??


In this case, we had a bunch of canned tomatoes from 2016 that needed a purpose and I was hungry for a tomato soup on the lighter side.....which was the perfect starting place for a vegan soup. I've found that Indian and Thai are my go-to starting points when I'm looking for dairy-free and vegetarian meal ideas. I have a fantastic vegetarian cookbook called Heart of the Plate by Mollie Katzen and I figured she'd have a good recipe. And I was right -- seriously good tomato soup, vegan-style!


A Really Good Vegan Tomato Soup

1 tablespoon coconut oil
1 medium yellow or red onion, chopped
1 1/2 teaspoon cumin seeds
2 28-ounce tomatoes, crushed or diced
2 cans coconut milk
1 cup water
2 garlic cloves, minced
2 tablespoons samba oelek (red chile paste)
2 tablespoons lime juice, freshly squeezed
1 tablespoon fresh ginger, minced
1 tablespoon brown sugar
3/4 teaspoon kosher salt
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon ground fennel
1/8 teaspoon ground cloves or allspice

Over medium heat, heat the coconut oil in a stock-pot and add the onions and cumin seeds. Cook until the onions are soft, about 8 - 10 minutes. Stir in the spices, ginger, garlic and sauté for a few minutes, until the spices are fragrant, and then add the water. Simmer for 5 minutes. 

Add the tomatoes, coconut milk, sambal oelek, sugar, and salt. Stir to combine, cover the stockpot and reduce the heat to low. Cook for 30 minutes, stirring occasionally. Very carefully add the soup in batches to a food processor or blender and process until smooth. Add the pureed soup to stockpot and add lime juice. Taste for seasoning and serve (I served it with cilantro and crumbled queso frsco but it's equally as good without cheese).