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Tomato Coconut Soup

This soup is so delicious with a hint of cumin and coconut milk
Prep Time10 mins
Cook Time35 mins
Course: Main Course
Keyword: creamy tomato soup, tomato coconut soup, vegan tomato soup, vegetarian
Servings: 4


  • 6 large roma tomatoes
  • 1 small potato (optional)
  • 1 large onion
  • 3 large cloves garlic
  • 4 sprigs fresh thyme
  • 1 chilli (optional)
  • 2 tsp ground cumin
  • 1/2 tsp turmeric
  • 1 tsp paprika
  • 1 tsp cayenne pepper
  • 1 x400ml cocount milk
  • salt
  • pepper


  • Preheat oven to 180 degrees Celsius
  • Wash and chop the tomatoes into 8 pieces each. Mix all the ingredients together, except the coconut milk. The coconut milk will only be added at the end. Spread out the ingredients on a baking tray and bake at 180 degrees celsius for 30 minutes or until potatoes are soft and tender and tomatoes are slightly charred
  • Remove from oven once cooked. Discard the thyme sprigs. Place all the ingredients in a blender and blend until smooth
  • Place the soup in a saucepan and add the coconut milk. Simmer for a few minutes until the soup has been heated through
  • Serve with a sprinkle of feta and sunflower seeds with toasted cheese or garlic bread on the side


  1. If you are adding the potato to the soup you can cook it in the microwave for about 4 minutes before roasting it with the tomatoes in the oven. In JHB potatoes tend to take forever to cook so this helps
  2. If you wish you can leave out the coconut cream and add a cup of vegetable broth and some fresh cream
  3. The garlic can be roasted with the skin on and remove it when blending