Tomato and Herb Soup


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.

Tomato and Herb Soup

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


  • 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

  1. In a large pot, bring the vegetable broth to a boil over high heat.
  2. Add the tomatoes, onion, celery, carrot, basil, parsley, thyme, oregano, salt, pepper, paprika, and cumin. Stir well and reduce the heat to medium-low.
  3. Simmer the soup for about 20 minutes, or until the vegetables are soft and tender.
  4. Turn off the heat and let the soup cool slightly.
  5. 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.
  6. Stir in the coconut milk and adjust the seasoning if needed.
  7. Reheat the soup over low heat until warm, stirring occasionally.
  8. 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.