Tangy vegan tomato soup

Coconut milk and ginger in a classic tomato soup; what a dreamy combination!

But the real secret ingredient in this recipe is the pearl onions – try to find these at your local supermarket if you can. If not, use another small onion variety such as shallots.


Vegetarian, Vegan & Gluten-free!


  • 4 regular size cans of tomato sauce 
  • 1 large can of diced tomatoes
  • 1 can of regular coconut milk
  • ½ – ¾ carton vegetable broth (3-5 cups)
  • 8 cloves of fresh garlic (chopped)
  • 1 small piece of fresh ginger (grated)
  • 10-15 fresh white pearl onions (whole)
  • garlic powder
  • salt & pepper
  • dried basil
  • herbs de Provence
  • 2 tbs olive oil


In a large soup pan, sauté onions in olive oil until brown, about 7-8 minutes. Add garlic, ginger, salt & pepper, and spices and sauté for an additional minute, until garlic becomes fragrant. Stir in vegetable broth and bring to a low simmer. Add coconut milk and simmer for a few minutes. Add all tomato sauce, and then diced tomatoes, bring to a boil. Add additional spices to taste. Lower heat and let soup reduce and thicken.

Serve hot and enjoy!


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