Spiced Tomato Soup

Spiced Tomato Soup

blancdeblanc 34

"Spice up regular tomato soup with cumin, ginger, cinnamon, and coconut milk."

Ingredients 25 m {{adjustedServings}} servings 224 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 224 kcal
  • 11%
  • Fat:
  • 15.9 g
  • 24%
  • Carbs:
  • 16.4g
  • 5%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 574 mg
  • 23%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Heat olive oil in a saucepan over medium heat. Cook and stir onion in the hot oil until softened, about 5 minutes. Stir in cumin, ginger, and cinnamon and cook until fragrant, about 30 seconds.
  2. Stir tomato soup, coconut milk, and diced tomatoes into the onion mixture and cook until soup is heated through, about 10 minutes.
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  • For a heartier flavor, use full-fat coconut milk instead of light.
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Reviews 6

  1. 8 Ratings


This soup was super easy to make and was perfect for a quick meal after a day of shopping. It's a good start to a great soup. I liked the addition of coconut milk and the cinnamon was a nice touch. Very tasty! I felt like the soup was lacking something though. I had to add some salt and freshly ground pepper. The condensed tomato soup left a bit of a bitter and acidic taste. I think letting the soup cook a bit longer would help mellow out the bitterness or even adding a pinch of sugar. Fresh garlic would also work well in this soup, or even garlic powder if you're trying to save time. This would also be very good blended. If I make this again, I might take my immersion blender to the pot after the soup is cooked. I would probably also use regular coconut milk instead of low-fat. Thanks for the recipe!


not bad , pretty good if you like coconut milk.

Liliana Magdaleno

Easy, different, and good. I really enjoyed it.