Vegan Creamy (and spicy!) Tomato Soup

8 Jan

This is an easy, one pot recipe if you’re in a part of the world that is insanely cold right now. And if you’re not…well, good on you.

I used this recipe as a guide, but kept out the brown butter, subbed coconut milk for the cream and pumpkin seeds for pistachios, and then added gf pasta. My adjustments are below.


Vegan Creamy (and spicy!) Tomato Soup

  • 2-3 TBS olive oil
  • 1 white onion, diced
  • 4 cloves garlic, minced
  • 1/2 tsp red pepper
  • 1/2 tsp paprika
  • 1/2 tsp black pepper
  • 2-3 springs thyme, stemmed
  • 3 TBS tomato paste
  • 2 large (28 oz) cans of fire roasted tomatoes
  • 4 c vegetable broth
  • 1 bunch of kale, chopped
  • coconut milk, to taste (I used about 1/4, use more to increase the creaminess)
  • roasted pumpkin seeds for garnish (and eating while cooking)


1. In a large pot, heat the oil over medium and add the onion, garlic, and spices. Cook until the onion is soft and translucent, 4-5 minutes, stirring occasionally. Add the tomato paste, stirring constantly, and cook for about 3 more minutes.

2. Add tomatoes, broth, and pasta. Bring to a boil, then lower heat to a simmer and cook for about 15-20 minutes more. Stir every 5 minutes or so, being sure to scrape what sticks to the bottom of the pot.

3. When the pasta is done (around the 20 minute mark), add the kale and coconut milk and cook for 2-3 more minutes, or until kale is wilted.

4. Sprinkle with pumpkin seeds and serve.

2 Responses to “Vegan Creamy (and spicy!) Tomato Soup”

  1. Joanne January 8, 2015 at 10:53 am #

    I love your changes to my recipe! Definitely need to try it with the coconut milk addition. so glad you enjoyed it!!

    • cookingupkefi January 8, 2015 at 10:55 am #

      Thanks for the great idea to make something spicy out of plain jane tomato soup. I love your site!

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