Vegan Tomato Coconut Curry Soup [In Under 30 Minutes]

Creamy And Quick Plant-Based Tomato Coconut Soup With Curry

Soups are some of my favorite meals to make. They can be hearty or light, creamy or stew-like. Soups are fast to make and are foods perfect for families since even kids love them.

One of my favorite soups a blended vegan tomato coconut curry soup. It still has some texture but has coconut milk added for creaminess. The addition of Indian curry spices makes this soup flavorful and warming.

The recipe can easily be doubled to feed a large family or have leftovers for freezing. Even better is that this entire meal can be made in 30 minutes or less.

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overhead view of creamy vegan tomato coconut curry soup

How To Make Tomato Coconut Curry Soup

This vegan soup is as easy as tossing everything into a pot. This recipe moves quick so to start, grab all of your ingredients and have them ready to go.

This means chopping the onion, garlic, and making sure all of the spices are prepared.

  1. Brown the onion in the stock pot until it’s lightly brown. Then add the ginger, garlic, and spices letting each cook slightly.
  2. Deglaze the pan using vegetable. Add in the tomatoes and sugar. Then let the soup simmer for 20 minutes for all the flavors to meld.
cooking steps for making the creamy tomato coconut soup
  1. Once the soup is done cooking, remove the pot from heat and puree using an immersion blender. You can also do batches in a regular blender.
  2. Mix in the coconut milk and reheat slightly if needed. Right before serving, add in the lime juice and drizzle a little coconut milk on top.
healthy vegan tomato coconut soup with curry in bowl with hand raising spoonful of soup

How To Store Tomato Coconut Curry Soup

This soup is extremely versatile and tastes great as leftovers. You can store this soup in the fridge for 3-4 days.

It also holds up well frozen. If you’d like to have freezer meals for the future, double up the soup batch and put half into freezer-safe containers.

When you’re ready to eat it, defrost the soup and reheat it on low. Make sure to not add the lime to the soup before freezing since it tastes best added fresh.

closeup of the creamy vegan tomato curry soup with coconut milk

Can I Make The Soup Using Fresh Tomatoes?

Yes, fresh tomatoes are a great option! If you have a prolific garden, this healthy soup is a tasty way to use up your garden tomatoes.

I recommend waiting until the tomatoes are almost overripe so that they’ll taste sweeter. It’s up to your personal preference though.

When swapping in fresh tomatoes, you’ll want to replace the equivalent 28 oz can of diced tomatoes. This will equate to around 2 lbs or 1 kg of chopped fresh tomatoes.

Can I Substitute Out The Coconut Milk?

The coconut milk is what gives this soup it’s creaminess. If you don’t have any coconut milk or simply prefer not to use it, that’s fine. The soup will still taste delicious but will be lighter and not creamy.

If you plan on blending the soup in a high powered blender like a Blendtec, you can toss a 1/4 cup of raw cashews into the soup at the beginning of the 20 minute cook time. Then when the soup gets blended, the cashews will be blended in and add creaminess.

To keep some texture in your soup, ladle out half of the tomato soup to blend with an immersion blender while the remaining soup and cashews are blended in the stand blender.

vegan tomato soup in bowl with coconut cream drizzle on top

Vegan Tomato Coconut Curry Soup

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Additional Time: 5 minutes
Total Time: 30 minutes

A flavorful tomato coconut curry soup that's vegan. This meal cooks up in less than 30 minutes, freezes well, and is family-friendly.


  • 28 oz/795g canned tomatoes, diced
  • 1 med/260g yellow onion, diced
  • 3 cloves/15g minced garlic
  • 4 tbs/50g minced fresh ginger
  • 1 tbs/15ml olive oil
  • 1 tbs/5g ground cumin
  • 2 tsp/3g ground coriander
  • 2 tsp/4g ground turmeric
  • ¼ tsp cayenne
  • ½ tsp/3g salt
  • 2 tsp/4g sugar
  • 1 ½ c/355ml vegetable broth
  • ½ c/120ml coconut milk
  • 2 tbs/30ml lime juice


    1. Heat oil over medium heat in a large pot. Add onion and cook for 5 minutes until translucent and lightly browned, stirring regularly.
    2. Add ginger and garlic. Cook for an additional 1 minute. Add cumin, coriander, turmeric, salt, and cayenne. Cook for 30 seconds.
    3. Pour in vegetable broth all at once. Stir vigorously to deglaze pan. 
    4. Reduce heat to medium-low and add tomatoes and sugar. Bring to a simmer and cook for 20 minutes.
    5. Remove from heat and puree with an immersion blender or in batches in a regular blender. Return to pot and add coconut milk. Return to heat if necessary.
    6. Just before serving, stir in lime juice.


Double the batch for leftovers or serving a large group of people.

Soup freezes well but don't add lime juice before freezing. That tastes best added fresh before serving.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 189Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 785mgCarbohydrates: 23gFiber: 6gSugar: 10gProtein: 4g

Nutrition information isn't always accurate and is for estimation purposes only.

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Stephanie Mantilla

Plant-Based Diet & Vegan Lifestyle Expert

Stephanie is the founder of Plant Prosperous, a plant-based vegan living, and parenting blog. She has been eating a plant-based diet for over 24 years along with a B.S. in Biology & Environmental Science. She also has over 14 years of experience working in the environmental and conservation sectors. Stephanie is currently raising her son on a plant-based diet and hopes to help others who are wanting to do the same. You can read more about her here.

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