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bowl of tomato soup with garnishes and herbs on marble with striped linen on the side

African Vegan Tomato Soup

  • Author: Lindsay Cotter
  • Total Time: 30
  • Yield: 4-5 servings 1x
  • Diet: Vegan


This creamy vegan tomato soup is an African-inspired type of dairy free bisque. Made with simple wholesome ingredients, it’s quick to make and naturally gluten free, paleo and vegan.


Units Scale
  • 5 green onions, stem only (or 1/3 cup chopped white onion)
  • 1/2 to 1 Tablespoon olive oil
  • Two 6 inch carrots- peeled and chopped (extra for garnishing if desired)
  • 10 ounces of vegetable broth
  • One 28 ounce can of whole peeled tomatoes, drained
  • Juice of 1/2 of a lime
  • 1 Tablespoon creamy almond butter
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 2 Tablespoons red curry paste (see notes for substitutes)
  • 1/2 cup coconut milk (canned)
  • 1.5 Tablespoons arrowroot starch or cornstarch mixed with equal parts cold water or non dairy milk
  • 1/4 teaspoon onion powder
  • Sea salt and pepper to taste

Optional Toppings:

  • Fresh chopped parsley or green onion
  • Red pepper flakes


  1. Place onion, oil, and chopped carrots in stock pot. Cook in pan on medium heat for 5-8 minutes or until onions are browned and carrots softened.
  2. Add 10 ounces of vegetable broth and whole peeled tomatoes. Mix and simmer 5 minutes.
  3. Next add lime juice, almond, butter, salt/pepper, spices, curry paste, and coconut milk. Bring to a light boil then reduce heat and simmer for 10 minutes.
  4. Carefully transfer soup into a blender (or Vitamix) and puree until creamy. You can also use a hand blender.
  5. Place pureed soup back in the stock pot. Add the onion powder and arrowroot “slurry” (see notes) and cook on medium low, whisking, for another 5 minutes. You don’t want arrowroot starch to cook too long with the soup. It’s best to add last.
  6. If using corn starch, you can add it sooner and cook longer and it thickens food quickly and at higher temperatures and won’t break down.
  7. Taste and adjust salt/spices if needed.
  8. Serve and garnish with toppings of choice.
  9. Store in fridge covered for up to 5 days or freeze.


For the slurry. Mix the arrowroot into equal parts cold liquid (water or non-dairy milk) and whisk until smooth. If using arrowroot starch, add after blending.

Curry paste substitutes – Red curry paste can be found in an Asian supermarket or Whole Foods. But if you can’t find it, then substitute red curry paste with 1/2 tsp curry powder and 1 tablespoon chili sauce.

  • Prep Time: 5
  • Cook Time: 25
  • Category: side dish, soup
  • Method: stove
  • Cuisine: African


  • Serving Size: 1
  • Calories: 219
  • Sugar: 4.1g
  • Sodium: 867mg
  • Fat: 14.1g
  • Saturated Fat: 6.5g
  • Carbohydrates: 21.9g
  • Fiber: 3.4g
  • Protein: 4.9g
  • Cholesterol: 0mg

Keywords: tomato soup, paleo, gluten free, curry, vegan, dairy free, bisques