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Spicy Tomato Soup with curry and coconut milk is full of flavor and my new favorite way to enjoy tomato soup, especially with raw zucchini noodles and a drizzle of cream!
Growing up I was a Campbell’s tomato soup girl, always pairing it with spaghetti noodles. As a teenager, it was easy, fast, filling and I just plain loved it! Sometimes I would add milk making it a creamy version but most of the time I just simply added water.
Now that I’m a little more grown up, I decided to take my old favorite and give it a much-deserved homemade redo with a grown-up flair. This Spicy Curry Tomato Soup with zucchini noodles is flavorful, filling, and the perfect upgrade!
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Ingredients You’ll Need
In this recipe, tomatoes are simmered with onions, garlic, and curry for a spicy tomato soup that is great for the senses – and the sinuses (but you control the heat)!
Here is everything you will need:
- Tomatoes – Use roma, plum, or on the vine (can sub with 1 can (28oz) tomatoes + juices (pref. fired roasted))
- Onion – Any variety will do: yellow, white, or red.
- Curry – Use red curry paste or yellow curry powder.
- Basil – Fresh is best, but you can substitute with dried.
- Red pepper flakes – Add as much or as little as you like.
- Coconut milk or cream – If watching your fat intake, sub with low-fat coconut milk or unsweetened almond milk
- Salt + pepper – To taste.
- Zucchini (optional spiralized noodles) – Try using soba noodles, brown rice, farro, quinoa, or rice noodles in place of the zucchini noodles for something different.
Tip: For spiralizing zucchini, I personally use this spiralizer (affiliate link) and love it.For a julienne tool, this OXO Y-Peeler (affiliate link) is great for creating straight noodles and stores nicely in your utensil drawer.
How To Make Spicy Tomato Soup
- Prep:Start by prepping the onion and garlic. Cut and quarter the tomatoes or cut into 1-inch pieces if using larger tomatoes.
- Saute:In a heavy bottom pan, saute the onion with oil or water for 7 minutes, add the garlic and cook 1 minute more.
- Add remaining ingredients: Add the tomatoes, curry, red pepper flakes, basil, a pinch of salt & pepper, and water.
- Simmer:Bring the chunky soup to a boil, cover, reduce heat, and simmer for 15 minutes.
- Puree: Stir in the coconut milk and let rest for 10 minutes to cool. Using an immersion blender or cup blender, puree the soup until desired consistency.
- Warm: If needed heat soup on low until warmed through before serving.
And now you’re soup is ready to enjoy!
How To Store Leftovers
- Refrigerator:Leftovers can be stored for 5 – 6 days in the refrigerator, in a covered container.
- Freezer: Homemade tomato soup is freezer-friendly and freezes well for up to 2 – 3 months. To freeze, let cool completely and store in multi-use, freezer-safe containers(affiliate link), leaving 1/2-inch head space for expansion. You can also freeze larger portions in large freezer ziplock bags. Let thaw before reheating.
- Reheat:Simply re-warm on the stovetop over low heat until warmed through. Alternatively, reheat in the microwave using 30 – 60 second intervals, stirring after each, until warm.
- Meal Prep: It makes a great meal prep for the week with homemade Vegan Naanon the side for soaking up the juices.
Serving Suggestions
This spiced tomato soup is pretty light and low in carbohydrates and can be made a little heartier with a little something on the side. Here are a few great options:
- Veggie Noodles: Serve with spiralized zucchini noodles. They are great raw but can be gently warmed before serving.
- Bread: For soaking up the juices, this soft and chewy Vegan Naan is delicious.
- Grain: For texture and heartiness, add up to 1/2 cup of white rice, brown rice, farro, or barley to the soup.
- Topping: Top with Curry + Sriracha Roasted Chickpeas or Crispy Roasted Chickpeasfor texture and protein.
- Veggies: Serve with a side ofor Savory Sauteed Kale.
- Salad: Serve with a leafy Green Salad + Lemon Tahini Dressing.
It’s simple, flavorful, and good to the very last bite, or sip, if you will. Once the zucchini noodles are gone, you will be tilting the bowl to finish!
More Easy Soup Recipes!
- Creamy Asparagus + Red Lentil Soup
- Vegan Minestrone Soup
- Carrot Miso Soup
- A Very Good Split Pea Soup
If you try this spicy tomato soup recipe, please let me know!Leave a comment and rate it below. I love to hear what you think, or any changes you make.
SPICY TOMATO SOUP WITH CURRY
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 3 reviews
A grown up tomato soup with flavorful spices & herbs and fresh zucchini noodles to enjoy often!
- Author: Julie | The Simple Veganista
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Soup
- Cuisine: Vegan
Ingredients
Scale
- 1 tablespoon olive oil or 1/4 cup water
- 1 large sweet onion, thinly sliced
- 3 cups tomatoes (about 6 large), diced or 1 can (28oz) tomatoes + juices (pref. fired roasted)
- 2 cups water or low-sodium vegetable broth
- 1 tablespoon curry (red curry paste or yellow curry powder)
- 1/4 cup fresh basil, loosely packed
- 1/2 teaspoon red pepper flakes, or to taste
- salt + pepper, to taste
- 1 can (14 oz) light coconut milk or cream or 1 cup unsweetened almond milk
- spiralized zucchini (optional), 1 per person
Instructions
Saute: In a large pot, heat oil on medium, add onions and saute for five minutes, or until softened.
Add remaining ingredients: Add tomatoes, water, curry, basil, red pepper flakes and salt, turn heat to medium high, bring to boil, reduce heat, cover and simmer for 15 minutes.
Coconut milk: If you want a creamy soup, add the coconut milk/cream after 10 minutes of simmering, continue to simmer for five more minutes. Or you can add a few spoonfuls to the individual serving bowl. Once done, taste for flavor adding extra spices as needed.
Puree: Once soup is done, remove from heat, let cool a few minutes and puree using a submersion blender or food processor (if using a food processor you may have to puree in a couple batches).
While soup is cooking or cooling, julienne or spiralize your zucchini. No need to cook as these will be served raw and warm a bit once the soup is served over top.
Serves 4
Store: Leftovers can be stored for 5 – 6 days in the refrigerator, in a covered container. Soup can be kept in the freezer for 3 months.
Notes
Replace the coconut milk/cream with one cup unsweetened almond milk if you are watching your fat intake, or use lite coconut milk instead of full-fat. I tried with the almond milk and loved it but the coconut milk is my personal favorite.
Also, try using soba noodles, brown rice, farro, quinoa or rice noodles in place of the zucchini noodles for something different.
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