Creamy Tomato Soup with Coconut and Curry

Coconut milk, bone broth, and a hint of turmeric-tinted curry make this creamy tomato soup a wholesome, dairy-free version of the classic that’s sure to become one of your new favorite homemade tomato soup recipes.

In addition to the benefits of turmeric and bone broth, this tomato soup recipe calls for more vegetables, including red bell pepper and carrots, to add a slight sweetness and nutrients, like vitamin C. This recipe also calls for canned tomatoes, which can be sourced during any season and may contain more lycopene than fresh tomatoes. Although this soup is not necessarily low-calorie or low-fat, it does provide an alternative source of fat to many creamy soups, since it’s made from a from the coconut milk base, instead.

Served hot or cold, this soup is best when garnished with some zesty micro greens and crunchy, nutty hemp seeds. It’s the perfect serving size for dinner for two or an appetizer for four.

Sure, this recipe is a far cry from the classic, rich tomato soup made with heavy cream, olive oil, and fresh basil that’s typically pictured alongside an American grilled cheese sandwich. But with so much more flavor, it is sure to become one of those favorite new soups your taste buds will love.

4.05 from 22 votes

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Creamy Tomato Soup with Coconut and Curry

Coconut milk, bone broth, and a hint of turmeric-tinted curry make this creamy tomato soup a wholesome, dairy-free version of the classic that's sure to become one of your new favorite homemade tomato soup recipes.

Course Soup

Cuisine American

Keyword bone broth soup, tomato soup with bone broth

Prep Time 5 minutes

Cook Time 40 minutes

Total Time 45 minutes

Servings 4

Calories 255 kcal

Author Kettle & Fire Editorial Team

Ingredients

• 2 tablespoons coconut oil
• 1 red onion chopped
• 1 red bell pepper chopped
• 1 carrot chopped
• Kosher salt
• 1 clove garlic minced
• 24 ounces canned whole peeled tomatoes
• 2 teaspoons curry powder
• 1.5 cups Kettle & Fire Chicken Bone Broth
• 1 cup canned full-fat coconut milk
• 1 lime cut into quarters
• Freshly ground black pepper
• Optional garnish: Microgreens and hemp seeds

Instructions

1. In a medium pot over medium-high heat, warm the coconut oil until melted. Add the onion, bell pepper, carrot, and a pinch of salt and cook, stirring occasionally, until the vegetables are soft, 4 to 6 minutes.
2. Add the garlic and curry powder and cook until fragrant, about 1 minute. Then stir in the tomatoes and a pinch of salt. Cook, stirring, for another minute. Add the broth and simmer until the tomatoes are cooked, 10 to 15 minutes. Remove from the heat and blend until smooth with an immersion blender or regular blender.
3. Return to the stove over medium heat. Stir in the coconut milk and a squeeze of lime and cook for another minute. Season with salt and pepper to taste. Garnish with microgreens and hemp seeds, if using.

Recipe Notes

Dairy Free | Gluten Free | Paleo