A Simple Tomato Soup Recipe

A simple tomato soup recipe inspired by a Melissa Clark recipe - pureed, warmly spiced, and perfect topped with everything from toasted almonds and herbs, to coconut cream or a poached egg.

A Simple Tomato Soup

I know many of you have (and love) Melissa Clark's books. There's a ringer of a pureed tomato soup included in Cook This Now, and I wanted to highlight it today. It is a bit brothy, bright, warmly spiced, and just the sort of thing I crave this time of year. Various riffs on it have been on the table here all week.

Brothy Tomato Soup RecipeBrothy Tomato Soup Recipe

I tend to make a big pot. Melissa's original recipe has you add a good amount of coconut milk to finish, but I'm usually inclined to keep it straight tomato (and the recipe below reflects this). You can soften it up later with a bit of the thick, luxe cream skimmed off the top of a can of coconut milk if you're inclined.

I also like it with fresh herbs, paneer croutons, a poached egg, etc. Sometimes all of the above. At once :) And, lastly, I can also promise it is A+ ladled over cooked farro or brown rice.

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A Simple Tomato Soup

4.55 from 20 votes

A number of you are concerned about the BPA liners in a canned tomatoes. Seek out tomatoes packed in glass jars, alternately I'm aware that Muir Glen has transitioned to BPA-free liners, although it's tricky, because those cans aren't labeled BPA-free. Look for cans with expiration dates as far out as possible, those are more likely to have the new liners.

  • 4 tablespoons unsalted butter, olive oil, or coconut oil
  • 2 medium yellow onions, thinly sliced
  • 1 teaspoon fine grain sea salt, plus more to taste
  • 3 teaspoons curry powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chile flakes
  • 2 (28-ounce) cans whole tomatoes (pref. fire-roasted)
  • 1 14-ounce can coconut milk
  • to serve: any of the following that sound good to you - cooked brown rice, lemon wedges, toasted almond slices, pan-fried paneer, fresh thyme or oregano, oregano drizzle, a poached egg
  1. In a large pot over medium heat melt the butter. Add the onions and salt, and cook, stirring occasionally, until the onions really soften up - 10 minutes or so. Not so much that they brown, just until they're completely tender and unstructured.
  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. Just 30 seconds or so. Stir in the tomatoes, the juices from the cans, and 6 cups / 1.5 L of water. Simmer for fifteen minutes or so, then puree with a hand blender until smooth. This is the version you see up above (minus the toppings). That said, at this point you can decide if you'd like your soup even a bit thinner - if so, you can thin it with more water, or if you like a creamy version, with some coconut milk. Taste and adjust with more salt to taste.
  3. This soup is great served simply with a dollop of cream from the top of a can of coconut milk (a little goes a long way) and a toasted wedge of good bread. That said, I love it most with the coconut cream, served over a scoop of brown rice with a squeeze of lemon, some toasted almonds, and a jolt of herbs (fresh, or the sort of oregano drizzle I used here).

Inspired/Adapted from the Curried Coconut Tomato Soup in Melissa Clark's Cook This Now.

Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
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Wonderful, simple recipe with so much satisfying flavor. I paired this with some chicken satay and garlic naan tonight. Thanks for the inspiration.

Michelle Nicolet

Simple, flexible, delicious. We loved it with just a few spoonfuls of coconut milk.
Also we sliced and roasted brussel sprouts and added it into the soup- YUM!
A couple days later I re-heated some with leftover roasted asparagus and roasted red pepper (and a few spoons of coconut milk) – WOW – double/triple yum!


I made this soup last week and we really liked it. I made it with the coconut milk (lite) and we had leftovers, so I made the oregano drizzle for it, that stuff is totally addicting. Thanks for a great and very simple recipe


What a great idea. Serving with a big scoop of brown rice and especially sliced almonds transformed this soup. I added cashew milk – grind 1/4 cup cashews in coffee grinder, heat in pan with water and cook 5 minutes. Delicious.


Made this for a house full of guests last night – so good! I used Muir Glen tomatoes, NOT fire roasted, and I omitted the red pepper flakes as well (I’m not a spice person). I added the full 6 cups of water, but let it simmer for closer to half an hour so the mixture would cook down some and intensify in flavor. I served over a spoonful of brown rice, then put a poached egg, a squeeze of lemon, a TBL-sized dollop of coconut cream, and a small handful of sliced almonds (untoasted) on top. Delicious! My guests and I each went back for seconds!


This soup was amazing!!! I added extra pepper flakes to add more heat. I also mixed this with barley, which added extra texture to the soup. Thanks for the recipe Heidi.


Made this soup for dinner this evening. It was fantastic! The spices really made it stand out among tomato soups. Paired perfectly with red wine and homemade wheat bread.


Hi Heidi, This recipe looks great! Cannot wait to try it, it’s going in to winter in Australia where I’m from and I am excited to try my hand at this tasty treat! I find it very interesting that coconut milk has been used! I had never even thought of this often just adding some sour cream to my standard tom soup, but with all of the other ideas you suggested particularly croutons, a poached egg or over brown rice I now have quite a few different things to try and can’t wait! Your blog is great! Keep up the excellent recipes 🙂

Miss M

This soup recipe looks very simple, yet delicious! The coconut milk in the recipe is very unique, and I can’t wait to try it!
Thanks for the post,


I made this soup yesterday. It was delicious. Wonderful recipe!


felt compelled to report that after making a huge batch for soup nite sundays, I had around 6 cups left over and wondered how it would work as a poaching broth for fish. i had saved the soup, together with the left over paneer croutons and oregano drizzle. i sauteed shallots, added the same curry powder as i did in the soup. then 6 cups of soup and a lb. of tilapia that I had i coated with ground cumin, ground coriander, salt, and madras curry powder. served with same toppings and coconut rice (the coconut water saved after scouping coconut cream for topping). see what you think!


Simply beautiful! Just thinking of making one for myself is enough to make me drool! I was always a fan of tomatoes and this unique mixture of ingredients, I’ll bet, will be epic!


Wow, this looks great and real simple. I’ll have to try this.

Waterman's Kitchen

i followed the recipe pretty closely. the only addition i recommend is adding some sugar (i added brown sugar). it’s a bit acidic/tart without and about 2 teaspoons seems to do the trick.
i served it with your Black Bread recipe (with purple potatoes instead of carrots), the caraway pair nicely with the flavors of this soup.
thanks for another smashing success HS!


Made this tonight and it was absolutely delicious. I also cut the water down, but also cooked it covered. Really really good.


I am looking forward to making this for dinner tonight, Heidi!
One quick question: I did a quick search of your site for curry powder and came across your recipe for the Sri Lankan-inspired blend you make at home. Is that the one you used in this?

HS: I think the one I used was a bit different, but that might be quite nice.


Made this tonight for dinner. Cut the water in half (mostly because my 3.75L Le Creuset wouldn’t accomodate any more liquid) and added a good dollop of coconut milk meat at the end. Was very spicy. The perfect amount of warmth for a rainy SF evening.


I loved this post mostly because for the month of March I have been featuring recipes from your ‘Super Natural Every Day’ cookbook on my blog! There are so many great ones to choose from, it’s been difficult to choose what to make and what to blog about! Thanks for being an inspiration to all who try to cook as much as possible using whole, unprocessed foods!

Great recipe and healthy too!
Can I add also whole-grain pasta, what do you think about it?

Magda @DayBite.com

I made this last weekend and it was the best tomato soup I’ve ever tasted! My mouth is watering just thinking about it.
Thank you!


This was delicious! Thanks for sharing!

Full Flavored Life

This is a wonderful interpretation of the humble tomato soup. I made this for dinner tonight with the last crop of Tommy-toes and the addition of dried bush tomatoes that are native here to Australia (it adds a lovely caramel richness to tomato based dishes).
The brown rice along with the poached egg thickened the soup to a delightful texture which I first thought would make it quite heavy but it wasn’t at all. The fresh herbs and salty cheese (I couldn’t get my hands on paneer this time round so I fried off some haloumi which worked just as well) along with the crunch of the almonds made it comfort food in heaven which was absolutely perfect for all the rainy weather here.
All in all, I loved it.


Wow! I made this this evening with my frozen whole tomatoes, however (excuse me if this is blasphemous) I kept it fairly concentrated and used it as a braising liquid for venison (sans coconut milk while cooking). I also added a bit of smoked paprika since my tomatoes weren’t roasted. YUM. This will be a keeper, both as a veggie soup and as a delicious way to cook our bounty from the forest, part of my natural foods pantry! The spice mix is spot-on.


Made this today-it is a spectacularly good recipe! So simple, but the blend of flavors was a big hit. Def a keeper! Thanks so much for sharing it.


This looks like a good brew and perfect for this murky wet winter weekend in London… Lovely photography too x


This was incredibly delicious. I went with the suggestion of pan-fried paneer tonight, along with some brown jasmine rice and a little scoop of coconut cream, but my husband and I also riffed on the oregano drizzle idea by blending a big pile of chives, olive oil, garlic and salt together. It complemented the soup beautifully.


Hi Heidi! this soup looks really tasty…I cook different tomato soups, but i’ve never tried them with coconut milk. I prefer using a good scoop of goat ricotta or creamy cheese, on top of it…and yes I do agree, cooked farro or rice are a hit with this kind of soups ;-))
p.s. I liked the ingredients being both in oz and grams, it is really a help for those of us living in Europe…


I can’t wait to try this. i have a favorite tomato soup recipe but it has a lot of heavy cream….I only use San Marzano for my canned tomatoes. Grown in the U.S. and NOT genetically altered!


mmm. I love the cumin, coriander and curry powder flavours with the tomatoes.
I’ve never used coconut cream in tomato soup before so definitely giving it a go.

Adam Levy

Sounds wonderful! And a great way to use some of this coconut milk I bought… 🙂

julie @ the semi-reformed nerd

Made this sinfully delicious tomato soup:I used a whole can of full fat coconut milk & “cream.” Incredibly good – used San Marzano tomatoes. Baked your seed crusted amaranth biscuits – except I used quinoa flour instead of amaranth – as a wonderful, warm accompaniment. Loved the meal so much – delicious, satisfying, home food. Kudos Heidi!


Just finished my first bowl. I made the recipe as stated except for the coconut milk. Instead of the milk, I added a dollop of white bean (cannelini) basil hummus and a few pumpernickle (from my own homemade pumpernickle) croutons. Perfect for me!


it’s a wonderful riff Heidi!


This looks amazing, and simple to make. I will definetly give it a try sometime this week for dinner! thanks for the recipe 🙂

Kara Jackson

In spain we have a tomate soap called “gazpacho”. It’s amazing too.

Maria | regalos boda

Wow, made this soup this weekend and, hands down, it was the best tomato soup I’ve ever had. I added a garnish of rice, a shot of cream, and cilantro. I made a small patch to go with my own canned tomatoes (1 pint jar).


You’ve turned tomato soup into a meal. Well done!


Made this a few days ago. Wonderful! Would definitely recommend the fire-roasted version of the canned tomatoes. Only used 4 cups of added water. Topped with bread cubes sauteed in olive oil, salt, and pepper, diced cucumbers, fresh basil, lemon juice, and coconut milk. Will file it away in the “must make again” folder!


I halved the recipe, used diced tomatoes and didn’t puree. It turned out great!


I feeling comforted just looking at the photo. And I can imagine how much better it will be when I have cooked it. Is there anything more perfect than a simple tomato soup?

Cooking + Praying

Can your own! If you can absolutely nothing else, just one big day of canning in the fall (preferably with a group) will set you up with your own big jars of local plums (at a great price) all winter. The only problem is that there is BPA in the ball lids, too. At least my tomatoes don’t touch those lids when they’re canned right. Or, slow roast and freeze. I have bags and jars of slow roasted tomato halves in the freezer still. Those are what I’m going to make this soup with! Thanks, Heidi.

Devon Riley

I’ve never seen fire roasted tomatoes in the UK, is it worth roasting fresh tomatoes yourself or is this the sort of soup that’s just as tasty using the quicker option of tinned? Anyone got any advice? Thanks!
HS: Hannah – give it a go with non-roasted tomatoes, it’s still good – just different!


This is such a beautiful recipe and I love the presentation and styling, everything look so moreish! I’m really inspired to make some beautiful soups in the lead p to Autumn here so thank you for sharing these wonderful ideas with us all…yum!

Girl in a Food Frenzy

I am going to try this- purist I am I shall be roasting my own tomatoes.


I was delighted to find Muir Glen Fire Roasted Tomatoes with No Salt Added and used them for this recipe. It was fabulous and I didn’t need to add any more salt than the recipe called for. I also reduced the water to 4 cups and liked the thicker soup. I divided the soup in half and added coconut milk to only one half so I could have two different soups on hand. Great recipe!


The frangrance of this soup on the stove is simply intoxicating. I made this for dinner tonight and…Wow! I used the cans of organic diced toms I had on hand and added about a half tsp. of chipotle powder. I didn’t feel like grinding the corriander seed so I subbed cilantro paste. And I also went for it with the light coconut milk. I replaced the equivalent water with the full can. Delicious! I can’t wait to make this with my own tomatoes this summer.


I made this just now, and wow! I added a little ginger and did use the full amount of coconut milk and had sliced avocado garnish. How wonderful and easy.


I love the addition of coconut milk! Brilliant!

Rocky Mountain Woman

Oh, lovely! I’m now in Finland for research and have been craving warm, filling soups. This seems just right for a cold evening in!

katy from diningwithdusty

Yum, this sounds so perfect right now. It’s perfect weather here for some cozy tomato soup.

Kacie @ Gorge in the Gorge

I’m interested in your mention of how a group of you get together and all cook from the same cookbook…. I have friends who cook a lot, and have been trying to get a recipe-sharing site working so we can do fun stuff like that, but people are so unmotivated. Or busy. 🙂 Is there someplace you’re posting about the Melissa Clark cookbook projo?


I have never liked tomato soup, but this recipe has converted me. My husband, a longtime tomato soup lover, gives this soup 5 stars. Thanks, Heidi!


I just called Muir Glen, as I was excited to hear they are dicontinuing the BPA, and wanted to learn more. They said they replaced it with a food safe vinyl. I am not quite sure what a ‘food safe vinyl’ is, but I know that regular vinyl plastic isn’t good for the human body. I could not get anymore information on exactly what the material was from the Muir Glen rep, beyond that it has been used in food service for over 20 years.

HS: Thanks for reporting back Shana, and taking the time to call!


I love the inclusion of spices in it – so packed with flavor; many thanks for sharing!

Ozlem's Turkish Table

Lovely photos, as always!
I’ve been using tetra-packed tomatoes instead of canned tomatoes, but do you know if they’re void of BPA? I live in Sweden and none of the packed tomatoes say ‘bpa free.’ I miss the taste of canned tomatoes, they do taste better than tetra pack.


This looks utterly delicious! I love to “dive into” (we say that in french) cookbooks, and do lots and lots of receipes from it, then switch to another…


I could maybe live on soup, and this recipe looks great, but–with all respect, Heidi!–I like the comments even more this time. Seeing the conversation about BPA-free options and the exchange of information going on here just makes me happy. Here’s a question, though–what are the BPA-free cans lined with? I’m assuming it’s another type of plastic so the food isn’t in contact with the metal…anyone know the answer to that? (I buy Pomi tomatoes in tetrapaks, but those aren’t organic as far as I know. And I buy the jarred Bionaturae tomato puree, but I haven’t seen whole or chopped tomatoes in jars.)


It might be 75 F outside, but I’ll pretend it’s still wintery just to make this soup. And on a college student budget, I love anything that can be served over rice!


me again… 2nd bowl –
am thinking that this would make for an indulgent pasta sauce. Some brown-rice vermicelli or maybe a whole-wheat angel-hair. No cheese needed, unless you splurge on just a dusting of the perfect Parmesan-reggiano…


Its 9am… I just saw this recipe and made it nearly as it is written, with the exception of the tomato part. I had some cherry tomatoes on the counter that needed eating, as well as home-jarred San Marzano tomato puree. I open-fired the cherry tom’s over my gas-stove burner, and added a can of no-salt chopped tomatoes to make up the full requirement of liquids/solids.
This recipe is spot on. I love coconut milk, so I just added the whole can to the soup pot (gilded the lily a little…life is short)
I had it over quinoa cooked in veggie broth… for breakfast?? Yup.
…and it took every ounce of restraint I could muster not to have ‘way too much in one sitting…’ It is THAT GOOD!
Now go – make this soup.
PS: I ended up just tossing in some dried oregano to stand in for the ‘oregano drizzle’… I love oregano…but it can also be added to each portion, too.
Thank you, Heidi!


I really like coconut milk in soups like this with spices….delicious!

Anna @ the shady pine

I just made a winter pappa al pomodoro and have some leftovers – your coconut milk and almond additions sound absolutely fabulous; I can’t wait to add them to what I have. Thank you!

Jill @ 42potatoes

Your take on this soup inspired me to make it for dinner last night, minus the coconut milk to first try the less creamy version. I swirled a spoonful of yogurt in and the overall results were mighty, Heidi. Thank you for this riff. It is pure tomato that packs a punch:D


I love tomato soup and I’m so glad you suggested coconut milk instead of dairy. I can’t wait to try making it with this simple (and tasty-sounding) substitute. Yum!


THAT looks wonderful! I love all of the options. I’ve just discovered Ms. Clark’s cookbooks and have purchased Cook This Now. It is excellent in both variety and practicality. We are particularly fond of the Honey Roasted Carrot Salad (p. 178-9).


This looks so good – can’t wait to make it. I believe that Pomi tomatoes are also BPA free – they’re becoming more widely available and I’ve found them to be light and delicious! Sometimes they’re hard to find – on the top shelf, or very bottom shelf. Our Stop & Shop (not gourmet!) even has them.


Wow, this sounds unbelievable. I have never even conceived of putting slivered almonds in a tomato soup. Thanks for the awesome eye opener. This will be tomorrow’s supper. Yey!

Oana from dishchronicles

yum! going to make for dinnner tonight. eating on the late side, so perfect it’s so light. and i have all the ingredients on hand!! thanks!

janine robinson

Made this for dinner tonight. Deee-licious! Thanks!


I love that it has coconut milk in it to set it apart from your average tomato soup. Looks yummy!


All of Trader Joe’s can liners are BPA-free.

HS Thanks for the heads up Trixie – I didn’t know that.


unbelieveable recipe, simplicity at it’s best, made it tonight 1/2 the recipe and it was spectacular 😉 thanks again for another wonderful rendition of a classic


I love love love your blog. Simple as that! Thank you for being an inspiration.

Emilia @ Natural Activities

Eden organics also makes fantastic canned tomatos that are bpa free. they are lined with porcelain i think.


This soup looks fantastic! I can’t believe that I never thought of the sweet/tangy union of tomato and coconut before. I have some really fun exotic curry powders that I can’t wait to try from World Spice Merchants in Seattle.


Nice and simple recipe. Thanks.

Philip La Rocca

I’m trying this one for sure…looks delicious! And adding the coconut milk is a great idea. Thanks for all of the great recipes and photos!


I normally find tomato soups to be kind of bland, but this sounds anything but! I feel like right now I’m cooking my way through SNE. I think in the last 2 days I’ve made at least 3 recipes.


Wow, that looks amazing. I just got Cook This Now after having several major successes with In the Kitchen with a Good Appetite. Love Melissa’s books. I sooo gonna make this soup tonite. I hope you’ll post your ventures with the book. I’d love to follow along.

Michele Wynne

The title alone had me just about ready to lick the screen. beautiful recipe!
Big hugs!


This sounds SO delicious! I would love a bowl now! Poached egg please! 🙂

Villy @ For the love of Feeding

Haven’t we all made tomato soup ‘forever’? Yet this recipe is not only easy but so appetizing to read I simply cannot wait to actually prepare it with/without the additions suggested – or my own the time and palate may suggest 🙂 !


There is so much joy for me in a truly delicious bowl of tomato soup. I like the thick, creamy soups, but a thin, broth-like tomato soup that really lets the tomato and herbs sing is heavenly. I will definitely be trying this recipe!


I made this soup tonight and it was so good. I roasted the tomatoes first but am not sure if this step has made any difference. I was hesitant to add all the water in the recipe as I thought it would dilute the flavor, but it was great.
I love this blog


My favorite tomato soup is really just a thinned out version of Marcella Hazan’s tomato sauce…butter, onions and tomatoes. But I’m game to spice it up a bit.
I’m actually doing an Indian food event this month with two others. It’s not my forte at all but I love the food and spices from Indian and want to travel a bit outside of my comfort zone and experiment more. This sure sounds right up that alley!

Barbara | Creative Culinary

Sounds wonderful! I make something similar with chopped fresh rosemary and canned chickpeas added.


After two sunny 70 degree days Boulder is now cloaked in a gray cloud and temps are in the 20’s. I woke up this morning thinking tomato soup, and here it is! This will be lunch, I think.

la domestique

Your tomato soup looks sumptuous! I WILL be making it here at home right away! YUM!


Love this soup!!! I’m addicted to this and your magic sauce!!


RE: BPA in Muir Glen tomatoes — you can tell instantly when you open the tomatoes if you have a BPA lined can (inside will be white) or not (inside will be metallic). They stopped using BPA liners with the 2011 harvest and I have not found any of the cans I’ve bought so far this year to have the old liners.


This looks like just the bright and bold cure for this dregs of winter doldrums.


Exactly how tomato soup was meant to be. simple and warming!


A truly tomato soup is one of my favorite things, and I’m so intrigued by the spices here. I feel like it’s so many of my favorite flavors in one place! Definitely going to try this soon.


I just made tomato soup for the first time this week- wish I had this recipe and the flavors sound amazing!

Simply Life

Oooh this looks so great. It’s like a winter tomato soup with warm spices. The coconut milk and cream sounds interesting! I can’t wait to try this. I love how you add grains and all those toppings to your soup bowls. I’ve taken to this strategy as well.


Love how easy this is!

Katrina @ Warm Vanilla Sugar

This looks delicious. It’s going to clean out the last of my stash of home-canned tomatoes, but it seems totally worth it.


If I’ve read this correctly you don’t have to use the coconut milk?

HS: Hi Kristen, correct – you can use all of it, none of it, just the cream on top.


Tomato soup is one of my favourite meals – but I’ve never made one with spices and coconut cream before – and I can’t wait to try it! Over brown rice with some extra herbs sounds mid-blowing. Thanks for introducing me to Melissa Clark – I haven’t come across her before and will definitely be on the lookout for her books now 🙂


I have never looked at tomato soup in this way ever, but I am glad I can now. It is simple, and so pretty. I love the addition of the brown rice, it is my favorite part.


This is what I call a tomato soup – love the spices and coconut cream!!

Belinda @zomppa

Thanks Heidi, lovely recipe, spicy simple tomato soup, absolutely yummy!


Tomato soup is one of my favorites! In fact, it’s for lunch today!

Blog is the New Black

tomato soup with curry sounds delicious i’ll have to try it


You had me at “simple”, then “tomato” and then “coconut milk”. I have decided that coconut milk is the vegan’s bacon, it just makes everything taste good!!


Thank you for your post. Have been thinking about a nice warm Tomato Soup all week. Will be making this tonight.

Denise - Lodi, CA

Love how simple this recipe is but let’s not forget the grilled cheese sandwich to go along with it. That is a favorite dinner for my kids!


Making this tonight. I am sure it will be a hit in my house, as all your recipes are. Thanks Heidi for all your inspiration


what is pan fried paneer?


this looks absolutely scrumptious! soup is my favorite food by far. cannot wait to make this!!


I have freezer bags full of frozen whole tomatoes from the garden. When I put them into a soup/sauce the skins slip right off, have great flavor (good things) and they totally disintegrate, seeds and all (sometimes not so good). Will this make my soup too watery? I suppose I could always cook it down for a bit. Looks tasty!


This looks wonderful! However, I have a quick question that would actually help me out a lot. Living in Belgium, it’s hard to come across anything that has that wonderful smokiness of being fire-roasted. And poblano? You can forget about that too. Do you have any idea of a combination of spices that I could mix together to achieve a similar smokiness for this soup? I’ve always missed it since living here and if you have any insight, it would be greatly appreciated. Thanks!
HS: Nothing exactly the same, but seek out some chipotle powder, or aleppo peper would be nice.


Tomato soup is always a winner in my home…
This looks fabulous!!!
Coconut milk, this sounds pretty interesting ingredient for tomato soup. I have to try this!!!

Reem | Simply Reem

Canned tomatoes can contain high BPA (as can any canned acidic content, especially pineapple- the acid interacts with the plastic lining of cans). Consider using fresh tomatoes or those glass containers (tetrapack has the same issues as cans)

HS: See updated recipe headnote for suggestions.


Wow, I love the spices in this along with the coconut milk! Definitely must give this a try.

Jessica @ bake me away!

Ooh that sounds good! A little unusual spin, love that. Lately I’ve been really feeling ick about buying canned tomatoes though…I try to get them in glass. The acidity and BPA linings of the cans, oy.

Michelle @ Find Your Balance

What about the sodium content. I’m always hesitant to use canned anything because of the high sodium content. I know they have low sodium canned tomatoes, but does that make the soup too bland?

HS: Hi Don, you could certainly roast your own tomatoes when they’re in season, in a hot oven. And use those in this soup, with whatever amount of salt/spices tastes good to you.


Ah I love the idea of cooking through a cookbook with a group of friends. And thanks for this post–if nothing else, you provided awesome ideas of what to pair plain tomato soup with. Beautiful pictures, Heidi!


This is what we call ‘Tamatar Shorba’ here in India. It’s a staple in our home, and my Nani (grandma) used to make a killer version – heavenly with fresh steamed rice and a dollop of melted ghee!


I love how you take some simple like tomato soup and turn it into a completely unique meal by adding things like rice and a flavoured oil drizzle..


This is how I like my tomato soup!


I love the idea of using coconut milk in this tomato soup as I’m not a big fan of cream. It looks so healthy and warming. Just what I need on this wet and windy day in London.


Beautifuuul. My eye was drawn to the photo, and then I read what this was. The soup even SOUNDS beautiful to read the recipe in print. I can’t wait to try this one!

Sarah (Winner Celebration Party)

Yum. I was just thinking of tomato soup the other day, a deep, rich one with red wine in it. This version sounds fantastic, thanks for the post!


The soup looks wonderful and I noticed the first line of the recipe that coconut oil was a suggestion…I bet that would be fabulous in here!

Averie @ Love Veggies and Yoga

Wow, I’ve never had tomato soup like this. Looks and sounds delicious!


Oh wow I love the simplicity of this. Perfect for a university student in Montreal where its still chilly enough to crave a bowl of something warm and hearty!


I’m making this now, but have also added fresh mint, fresh coriander and some mussels and serving it with brown rice. It smells divine so far!


I love the spices in this, you can’t beat a good tomato soup!


I second Emily’s question. This recipe sounds lovely. In our household we tend to go for store-made tomato soup when we’re in a clinch for time dinner-wise.
Is this soup freezer-friendly? I’d love to make a big batch and freeze it for those stressful “I forgot all about dinner” days.
HS: I have a bag of it in the freezer as we speak. 🙂


What a creative twist on tomato soup!! I’m sure my Indian relatives would love this – can’t wait to make it for them!

Anjali @ The Picky Eater

I have never seen this take on tomato soup – adding coconut milk and serving over a grain. These are wonderful ideas! I try to avoid cooking with a lot of dairy, so coconut milk is a staple in my house…I have 4 or 5 cans stocked up at any given time. . . I have actually contemplated using it in tomato soup, but thought it would clash with the regular italian seasoning/basil repetoire…since you add curry spices, it seems like all flavors come together magically. This is a definite must-try recipe for me. Thanks Heidi!

Julia {The Roasted Root}

Never thought of combining tomatoes and coconut milk in a soup…but I’m a cooking rookie with much to learn.
Gonna definitely try it this week! Thank you for another amazing recipe.

Mike @TheIronYou

This looks great. Tomatoes are almost done here in Australia, so I think I’ll make the most of them with this.


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