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Spiced Tomato Soup

Rated as 4.27 out of 5 Stars
41

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

25 m servings 224
Original recipe yields 4 servings

Directions

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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.

Footnotes

  • For a heartier flavor, use full-fat coconut milk instead of light.

Nutrition Facts


Per Serving: 224 calories; 15.9 16.4 3.1 0 574 Full nutrition

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Reviews

Read all reviews 8
  1. 11 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

not bad , pretty good if you like coconut milk.

Most helpful critical review

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 to...

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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 to...

not bad , pretty good if you like coconut milk.

I think it tastes best without onion and without cinnamon. Load up the cumin!

I always have the ingredients for this in the house! Minor changes: I use curry instead of cumin, and only about half since we don't like a lot of spice. Otherwise, great soup!

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

This was super easy and really delicious and filling. The coconut flavour is not overpowering, but definitely noticeable, so if you don't like coconut flavour, best to avoid this recipe. Also, ...

I didn't have canned diced tomatoes on hand so I used a half can of tomato paste and it turned out nice too.

I used regular coconut milk instead of light coconut milk and puréed all of the soup. It tastes even better the next day. We served it over Mexican-cilantro rice as a sauce for the rice and my...