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Recipe: Vegan Tomato Coconut Soup

This creamy Vegan Tomato Coconut Soup, created by Adrienne Creer, got lots of compliments at a recent Pendle Hill lunch!


  • tomato_soup8 tablespoons vegetable oil
  • 10-12 fresh tomatoes or a 30-ounce can of tomatoes, chopped
  • 2 potatoes, diced
  • 2-3 onions, diced
  • 2 stalks celery, chopped
  • 2 carrots, sliced
  • 3 cloves garlic, minced
  • 1-2 teaspoons red pepper flakes (or to taste)
  • 14-ounce can of coconut milk
  • 1-2 tablespoons fresh or dried oregano
  • salt and pepper to taste

Heat a dutch oven or stock pot over medium heat. Add 2 tablespoons oil. Add the minced garlic and red pepper flakes and saute a couple of minutes. Add the tomatoes. Let this mixture warm gently over low heat.

Saute the rest of the vegetables in 2 tablespoons oil in another pan over low heat. When they’re all cooked through and soft, place this mixture in a blender or food processor. While blending, stream in the remaining oil.

Stir the blended vegetable mixture into the tomatoes. Bring to a light boil. Add the coconut milk. Add oregano, salt, and pepper to taste.