Creamy tomato soup with coconut milk

This vegan tomato soup is filled with flavour and quick to prepare. Perfect with a good glass of red wine, rustic bread and a little (vegan) aioli.


  • 1 medium yellow onion
  • 3 garlic cloves
  • 1 teaspoon paprika
  • 2 teaspoon Sriracha sauce
  • 1 can coconut milk
  • 1 1/2 cup water (3,5 dl)
  • Handful fresh oregano
  • 1 teaspoon salt
  • 1 can chickpeas (rinsed and dry)
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 can diced tomatoes (cherry tomatoes for more flavour)
  • 3 tablespoon nutritional yeast
  • Pepper to taste
  • Vegan mayo + 1 garlic clove for aioli
  • Rustic bread
  • Pumpin seeds for garnish
  • Vegan mozzarella for garnish


  1. Heat olive oil and saute chopped onion, garlic and paprika
  2. Add balsamic vinegar and stir a bit
  3. Add tomato, oregano, coconut milk, chickpeas, Sriracha sauce, water, salt – let it simmer 2o minutes
  4. Cool down a bit and put the soup in a blender with nutritional yeast – blend until smooth (add water if you like it thinner)
  5. Garnish with extra olive oil, pumpkin seeds and a little vegan mozzarella
  6. Serve with hot bread and aioli.


Love, Nikoline

3 thoughts on “Creamy tomato soup with coconut milk

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