Curried Tomato Coconut Soup Recipe

If you love Butter Chicken you’ll love this delicious curried tomato coconut soup! It doesn’t take very long to make and is filled with all the amazing creamy spiciness that makes Butter Chicken a firm favourite.

One of the very best lunch ideas is to make a healthy homemade soup and pour it into our large clear pouches to pop into lunchboxes and take to work. Much nicer than tinned or cup-a-soups! This soup freezes well, reheats superbly and this recipe makes enough for six servings! That’s your week sorted! Just pack some crusty bread and your favourite mug and lunch is under control, especially as the days get cooler.

Here is what you’ll need to make this amazing soup.

Three tins of diced tomatoes — don’t worry that they come in a tin, I once saw Nigella Lawson say that they are just as good as chopped fresh tomatoes so if they are alright with Nigella, they are fine with me! You’ll also need some onions, a long red chilli, some garlic, ginger (I rarely use the stuff so I opt for one of those handy tubes instead of fresh), chives, coconut cream and some spices – cinnamon, cumin, coriander, turmeric and garam masala.

Looking at that list of ingredients, we can also say that this soup recipe is not only gluten-free but vegan too.

Roughly dice the onions, garlic and chilli and place in a heated frying pan with some olive oil and the ginger. Cook gently for ten minutes, stirring occasionally. The smell is just incredible so if you can open up all your windows to make your neighbours jealous, do it!

Add the spices and stir well to combine, frying to release all the beautiful flavours.

Now add the tinned tomatoes and some water and stir well to combine. Bring to the boil, then cover and simmer gently for one hour.

Now all you need to do is liquidise your soup with a stick blender, add a little more water as it will have reduced in the cooking process, and pour in some coconut cream. Stir well and adjust seasoning to taste.

If you’d like to eat it now, reheat and ladle into bowls. Swirl some coconut cream on top and sprinkle with chives.

If you’re planning on making this recipe for lunches, allow to cool and pour into 500ml clear pouches. Place into the fridge to cool completely, then either store in the fridge or freeze until required.

I hope you enjoy this rich, fragrant soup as much as we do!


4 tablespoons olive oil
4 onions, diced
2 big cloves garlic, roughly chopped
½ teaspoon ginger, peeled and finely diced
1 long red chilli, roughly chopped
½ teaspoon ground cumin
½ teaspoon ground cinnamon
1 teaspoon ground coriander
2 teaspoons ground turmeric
2 teaspoons ground garam masala
3 x 400g tins chopped Italian tomatoes
250ml coconut cream
½ bunch chives


  1. Place a large saucepan over a medium heat. Once hot, add the oil, followed by the onion, garlic, ginger and chilli. Stir thoroughly and then reduce the heat and fry gently for 10 minutes, or until the onions are soft and golden.
  2. Mix the ground spices into the onions. Continue to fry gently for 1 minute, then stir in the tomatoes. Fill 2 of the empty tins with water and stir the water into the soup. Season to taste.
  3. Bring to the boil, then simmer gently for 1 hour. Liquidise, then return to the pan. It will have reduced, so add 150ml coconut cream and enough water to make a smooth, medium-thick soup. Adjust the seasoning to taste.
  4. Serve immediately with a swirl of coconut cream and chives, or allow to cool and place into pouches for easy weekday lunches.