Skip to content

Tomato Curry Soup (vegan, with options)

June 26, 2017

Easy tomato soup that tastes better than Campbell’s. It’s also highly customizable.

  • Want a higher quality soup? Prep and use fresh tomatoes instead of canned.
  • Don’t have some of the more exotic stuff? Replace it or skip it.
  • Hate the idea of vegan? Replace the coconut milk with light cream, and/or serve with a hunka meat.

Seriously, all this soup really requires is the tomato, onion, water and salt. Everything else is just a matter of upgrades!

4-6 servings.


  • 1 T olive oil
  • 1/2 medium onion, diced
  • 2 cloves garlic, minced
  • 1 28 oz can crushed tomatoes
  • 1 cup water
  • 1/2 cup coconut milk
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon sugar (optional, I don’t use it)
  • 1/2 teaspoon sea salt
  • dash of cayenne


  1. In a medium saucepan over medium heat, combine the oil, onion, and garlic.
  2. Cook, stirring constantly, until soft and translucent, 5-6 minutes.
  3. Add the remaining ingredients and cook 5-8 minutes.
  4. Serve chunky or blend well (my favorite).

Goes well with cheese sammiches, or baked potatoes, or pasta.

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: