By Chef Linda

When we asked our friends to tell us what their favorite comfort food was, tomato soup (and grilled cheese!) topped the list. Is it because it reminds us of childhood, a time when our cares were few and maybe someone was cooking for us? Or is it because tomato soup is that good? Perhaps it’s both so it seemed like a good reason to give this classic soup a grown-up and compassionate update, making it kinder and a little tastier. To mellow out the tomato flavor and add some grown-up flavors, I added pumpkin, roasted red pepper, and a bevy of warming spices. Creamy coconut milk replaces dairy in this recipe and works so well with these spices. It’s the perfect compassionate soup to warm our hearts and tummies when the weather gets cold. 

Spiced Cream of Tomato Soup

Time to update this classic recipe by veganizing it and adding more flavors and texture. Chef Linda's luscious heart- and belly-warming soup comes together quickly and deliciously!

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Cook Time 30 minutes mins

Total Time 30 minutes mins

Ingredients

  

• 1 tablespoon coconut oil (refined or unrefined)
• 1 medium onion, finely chopped, about ¾ cup
• 1 ½ teaspoons salt
• 3 large cloves garlic, minced
• 2-inch piece of fresh ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon turmeric
• ½ teaspoon ground cardamom
• ¼ teaspoon ground black pepper
• 28-ounce can crushed tomatoes
• 1 whole roasted red pepper, chopped
• ½ cup canned pumpkin or cooked orange squash
• 1 (15.5-ounce) can coconut milk
• 1 teaspoon harissa paste, or substitute 1/2 teaspoon crushed red pepper flakes, optional
• Juice from ½ lemon, about 1 ½ tablespoons
• Up to 3/4 cup water, to thin, if desired

To Serve

• Chopped cilantro
• Non-dairy, plain, unsweetened yogurt or sour cream

Instructions

 

• Heat coconut oil in a large pot over medium heat. Add onion and salt. Cook for about 5 minutes, stirring occasionally until the onion starts to soften. Stir in garlic, ginger, cumin, coriander, turmeric, cardamom, and black pepper. Cook for a few minutes more until everything is fragrant. Add crushed tomatoes, red pepper, pumpkin, coconut milk, and harissa. Stir and let simmer for about 15 minutes. Stir in lemon juice. Taste and add more salt, lemon, or harissa, if desired. Garnish with a swirl of yogurt and cilantro.

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