Easy Tomato Soup With Coconut Milk Recipe

Temperatures are getting higher each day, and the best way to find relief from the heat is to delve into the world of refreshing Spanish soup recipes.

The gazpacho is a timeless classic, but if you want to enjoy it with a modern twist then you must check out our fantastic fresh tomato soup with coconut milk.

To learn how to make this innovative take on a traditional favorite, you just have to keep scrolling down this article where you will get the most helpful tips for storing, serving, and customizing the soup.

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Pssst…!!?? You can’t get enough of Spanish soup recipes? Have a look at my other posts: 

• Cold vegetable soup

• Andalusian gazpacho

• Best tomato gazpacho

Background of the Dish

The traditional gazpacho was created around the 1600s, and it was the perfect way to enjoy soup in the hot summers of Southern Spain.

From all-year-round versions like the tomato juice gazpacho, to creative takes like the gazpacho without tomatoes, to sweet and savory ones like the blueberry cold soup, you can find Andalusian cold soups in all shapes and forms.

The tomato coconut milk soup still manages to stand out because it has a creamy texture that is to die for, while still being a vegan dish, elevating this kind of soup to gourmet status.

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Things You’ll Need for Tomato Soup With Coconut Milk

To make this tomato soup with coconut milk you will need fresh ripe tomatoes, coconut milk, cucumber, red onion, bell pepper, and olive oil.

Similar to the avocado tomato soup or the spicy gazpacho, you will need a blender, food processor, or immersion blender so that the soup reaches the perfect consistency.

Ingredients

• 1 cup (240ml) coconut milk
• 6 ripe tomatoes
• 1 cucumber
• 1 red bell pepper
• 1 red onion
• 2 garlic cloves
• 2 tablespoons extra virgin olive oil
• 2 tablespoons sherry vinegar
• Salt and pepper to taste
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin (optional)
• 1/4 cup fresh cilantro leaves, chopped (for garnish)
• Toasted coconut flakes (optional, for garnish)

How to Make Tomato Soup With Coconut Milk – Step by Step Guide

1. First, wash and clean all of the vegetables, removing any dirt. Peel and chop the cucumber and red onion into small pieces, and mince the garlic cloves. Remove and discard the seeds and stem from the bell pepper and tomatoes, and cut it into small cubes.

2. After that, with the help of a blender, combine the chopped tomatoes, cucumber, red bell pepper, red onion, and minced garlic. Blend until you get a smooth base for the easy homemade tomato soup.

3. Now, add the coconut milk, olive oil, sherry vinegar, salt, pepper, paprika, and ground cumin to the blender. Blend until everything is well combined and the soup is smooth and creamy.

4. To continue with this recipe for Spanish soup, taste it and adjust the seasoning if necessary, adding more salt, pepper, or sherry vinegar according to your preference.

5. Now, transfer the vegan cream of tomato soup to a large bowl or container and refrigerate for at least 1 hour to chill and allow the flavors to meld together. 

6. Once your tomato soup with coconut milk is cold, give it a good stir. If it has thickened too much, you can thin it out with a little water or more coconut milk.

7. To finish the recipe, pour the chilled soup into bowls and garnish with chopped cilantro leaves and toasted coconut flakes if desired. You can now serve the tomato soup with coconut milk cold and enjoy.

Substitution of Ingredients

This tomato soup with coconut milk is an amazing cold soup as it is, yet there are some changes that you can make to its ingredients to adjust it to your personal preferences.

For example, if you don’t follow a vegan diet then you can make this Spanish soup recipe with the same amount of whole milk or heavy cream instead.

To turn it into a spicy tomato soup with coconut milk you can include other ingredients like chili flakes, crushed jalapeños, or a few tablespoons of hot sauce.

Instead of the regular ripe tomatoes, you can turn this into a green tomato soup with coconut milk or a cherry tomato soup with coconut milk, just be sure to adapt the amount so that you get a similar consistency.

Do you want to try a bolder take on traditional gazpacho? then you must check out some of our fantastic sweet and savory Spanish soup recipes, such as the cold pear soup, the strawberry gazpacho, and the cherry gazpacho.

Tips on Serving Tomato Soup With Coconut Milk

The tomato soup with coconut milk is commonly served at lunch or dinner, making it a versatile and satisfying dish for any time of day. 

This coconut tomato soup is already one of the freshest Spanish soups that you can find, but to enhance that flavor you can serve it with chopped parsley, chives, or dill on top.

To give this cold Spanish soup a gourmet appearance, you can follow the trick that they do in restaurants and top it with a drizzle of Andalusian olive oil.

Similar to other Spanish cold soups like the gazpacho verde or the chilled melon soup, a great way to top it is with chopped and toasted nuts, providing a crunchy texture to each bite.

Try the Cold Melon Soup as well if you’re into sweet Spanish gazpachos.

How to Store Tomato Soup With Coconut Milk

If you choose to store it, once you finish making the creamy vegan tomato soup recipe, place the soup in a covered airtight container (also cover it with plastic wrap on contact with the top so that it does form a crust).

Then, store the tomato soup with coconut milk in the fridge for up to 3 days, or freeze it for up to 30 days (add a label so you don’t go over that time).

After thawing, be sure to give the tomato soup with coconut milk a good stir to recombine any separated ingredients, and do a taste test to adjust the seasoning if needed.

Different from other gazpachos, you can freeze this one because the coconut milk contains fats that help stabilize the soup’s texture, making it more stable when frozen.

Other cold soups from Andalusia that you can make and store in the fridge for later are the peach gazpacho, the beet gazpacho, and the cold courgette soup.

Recipe Card: Tomato Soup With Coconut Milk

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