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Healthy Tomato Soup Recipe
5 from 1 vote

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


  • 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


  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