Nothing beats a bowl of warm and delicious tomato and herb soup on a cold day. This soup is easy to make, yet full of flavor and nutrition. It features fresh tomatoes, aromatic herbs, and creamy coconut milk, blended to a smooth and velvety consistency. The soup is vegan, gluten-free, and dairy-free, making it suitable for various dietary preferences. It is also low in calories, high in fiber, and rich in antioxidants, vitamins, and minerals. Enjoy this soup as a light meal or a satisfying appetizer, paired with some crusty bread or croutons.
Preparation and Cooking Time
- Preparation time: 15 minutes
- Cooking time: 25 minutes
- Total time: 40 minutes
Servings and Serving Size
- Servings: 4
- Serving size: 250 ml (1 cup)
Nutritional Information
- Calories: 166 kcal
- Carbohydrates: 19 g
- Protein: 4 g
- Fat: 10 g
- Saturated fat: 8 g
- Sodium: 389 mg
- Potassium: 664 mg
- Fiber: 4 g
- Sugar: 11 g
- Vitamin A: 1720 IU
- Vitamin C: 38 mg
- Calcium: 57 mg
- Iron: 3 mg
Ingredients
- 1000 g (4 cups) vegetable broth
- 800 g (4 cups) chopped fresh tomatoes
- 200 g (1 cup) chopped onion
- 100 g (1/2 cup) chopped celery
- 50 g (1/4 cup) chopped carrot
- 15 g (1/4 cup) chopped fresh basil
- 15 g (1/4 cup) chopped fresh parsley
- 10 g (2 tbsp) chopped fresh thyme
- 10 g (2 tbsp) chopped fresh oregano
- 5 g (1 tsp) salt
- 2 g (1/2 tsp) black pepper
- 2 g (1/2 tsp) paprika
- 1 g (1/4 tsp) cumin
- 400 ml (1 2/3 cups) coconut milk
Method of Preparation
- In a large pot, bring the vegetable broth to a boil over high heat.
- Add the tomatoes, onion, celery, carrot, basil, parsley, thyme, oregano, salt, pepper, paprika, and cumin. Stir well and reduce the heat to medium-low.
- Simmer the soup for about 20 minutes, or until the vegetables are soft and tender.
- Turn off the heat and let the soup cool slightly.
- Using an immersion blender, puree the soup until smooth and creamy. Alternatively, you can transfer the soup to a blender and blend in batches, then return it to the pot.
- Stir in the coconut milk and adjust the seasoning if needed.
- Reheat the soup over low heat until warm, stirring occasionally.
- Ladle the soup into bowls and garnish with more fresh herbs if desired. Enjoy!
Tips for Culinary Success
- You can use canned tomatoes instead of fresh ones, but make sure to drain them well and reduce the amount of broth accordingly.
- You can also use dried herbs instead of fresh ones, but use half the amount and add them at the end of the cooking process.
- You can substitute coconut milk with any other plant-based milk, such as almond, soy, or oat, or use regular milk if you are not vegan or dairy-free.
- You can add some protein to the soup, such as beans, lentils, tofu, or chicken, for a more filling meal.
- You can store the leftover soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Reheat it on the stove or in the microwave before serving.
Anticipated FAQs
Q: Can I make this soup in a slow cooker or an instant pot?
A: Yes, you can. For the slow cooker, follow the same steps as above, but cook the soup on low for 6 to 8 hours, or on high for 3 to 4 hours. For the instant pot, follow the same steps as above, but cook the soup on high pressure for 10 minutes, then release the pressure naturally for 10 minutes.
Q: How can I make this soup more spicy or less spicy?
A: You can adjust the spiciness of the soup by adding more or less paprika, cumin, or black pepper, or by adding some red pepper flakes, cayenne pepper, or hot sauce.
Q: What can I serve with this soup?
A: You can serve this soup with some bread, crackers, croutons, cheese, or salad, or enjoy it on its own.