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Spicy Tomato Soup with Curry

Spicy Tomato Soup with curry and coconut milk is full of flavor and my new favorite way to enjoy tomato soup, especially with raw zucchini noodles and a drizzle of cream!

top down view of spicy tomato soup with curry and zucchini noodles in a bowl with items surrounding.

Growing up I was a Campbell’s tomato soup girl, always pairing it with spaghetti noodles. As a teenager, it was easy, fast, filling and I just plain loved it! Sometimes I would add milk making it a creamy version but most of the time I just simply added water.

Now that I’m a little more grown up, I decided to take my old favorite and give it a much-deserved homemade redo with a grown-up flair. This Spicy Curry Tomato Soup with zucchini noodles is flavorful, filling, and the perfect upgrade!

top down view of the ingredients used to make vegan spicy tomato soup with curry and zucchini noodles.

Ingredients You’ll Need

In this recipe, tomatoes are simmered with onions, garlic, and curry for a spicy tomato soup that is great for the senses – and the sinuses (but you control the heat)!

Here is everything you will need:

  • Tomatoes – Use roma, plum, or on the vine (can sub with 1 can (28oz) tomatoes + juices (pref. fired roasted))
  • Onion – Any variety will do: yellow, white, or red.
  • Curry – Use red curry paste or yellow curry powder.
  • Basil – Fresh is best, but you can substitute with dried.
  • Red pepper flakes – Add as much or as little as you like.
  • Coconut milk or cream – If watching your fat intake, sub with low-fat coconut milk or unsweetened almond milk
  • Salt + pepper – To taste.
  • Zucchini (optional spiralized noodles) – Try using soba noodles, brown rice, farro, quinoa, or rice noodles in place of the zucchini noodles for something different.

Tip: For spiralizing zucchini, I personally use this spiralizer (affiliate link) and love it. For a julienne tool, this OXO Y-Peeler (affiliate link) is great for creating straight noodles and stores nicely in your utensil drawer.

side by side photos showing the process of making spicy tomato soup with curry on a black pot.

How To Make Spicy Tomato Soup

  • Prep: Start by prepping the onion and garlic. Cut and quarter the tomatoes or cut into 1-inch pieces if using larger tomatoes.
  • Saute: In a heavy bottom pan, saute the onion with oil or water for 7 minutes, add the garlic and cook 1 minute more.
  • Add remaining ingredients: Add the tomatoes, curry, red pepper flakes, basil, a pinch of salt & pepper, and water.
top down view of spicy tomato soup just before simmering on the stovetop.
  • Simmer: Bring the chunky soup to a boil, cover, reduce heat, and simmer for 15 minutes.
  • Puree: Stir in the coconut milk and let rest for 10 minutes to cool. Using an immersion blender or cup blender, puree the soup until desired consistency.
  • Warm: If needed heat soup on low until warmed through before serving.

And now you’re soup is ready to enjoy!

side by side photos spicy vegan tomato soup before and after being pureed.

How To Store Leftovers

  • Refrigerator: Leftovers can be stored for 5 – 6 days in the refrigerator, in a covered container.
  • Freezer: Homemade tomato soup is freezer-friendly and freezes well for up to 2 – 3 months. To freeze, let cool completely and store in multi-use, freezer-safe containers (affiliate link), leaving 1/2-inch head space for expansion. You can also freeze larger portions in large freezer ziplock bags. Let thaw before reheating.
  • Reheat: Simply re-warm on the stovetop over low heat until warmed through. Alternatively, reheat in the microwave using 30 – 60 second intervals, stirring after each, until warm.
  • Meal Prep: It makes a great meal prep for the week with homemade Vegan Naan on the side for soaking up the juices.

Serving Suggestions

This spiced tomato soup is pretty light and low in carbohydrates and can be made a little heartier with a little something on the side. Here are a few great options:

top down view of spicy tomato soup with curry and zucchini noodles in a bowl with items surrounding.

It’s simple, flavorful, and good to the very last bite, or sip, if you will. Once the zucchini noodles are gone, you will be tilting the bowl to finish!

More Easy Soup Recipes!

If you try this spicy tomato soup recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.



5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

A grown up tomato soup with flavorful spices & herbs and fresh zucchini noodles to enjoy often!

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 minutes
  • Yield: Serves 4
  • Category: Soup
  • Cuisine: Vegan


  • 1 tablespoon olive oil or 1/4 cup water
  • 1 large sweet onion, thinly sliced
  • 3 cups tomatoes (about 6 large), diced or 1 can (28oz) tomatoes + juices (pref. fired roasted)
  • 2 cups water or low-sodium vegetable broth
  • 1 tablespoon curry (red curry paste or yellow curry powder)
  • 1/4 cup fresh basil, loosely packed
  • 1/2 teaspoon red pepper flakes, or to taste
  • salt + pepper, to taste
  • 1 can (14 oz) light coconut milk or cream or 1 cup unsweetened almond milk
  • spiralized zucchini (optional), 1 per person


Saute: In a large pot, heat oil on medium, add onions and saute for five minutes, or until softened.

Add remaining ingredients: Add tomatoes, water, curry, basil, red pepper flakes and salt, turn heat to medium high, bring to boil, reduce heat, cover and simmer for 15 minutes.

Coconut milk: If you want a creamy soup, add the coconut milk/cream after 10 minutes of simmering, continue to simmer for five more minutes. Or you can add a few spoonfuls to the individual serving bowl. Once done, taste for flavor adding extra spices as needed.

Puree: Once soup is done, remove from heat, let cool a few minutes and puree using a submersion blender or food processor (if using a food processor you may have to puree in a couple batches).

While soup is cooking or cooling, julienne or spiralize your zucchini. No need to cook as these will be served raw and warm a bit once the soup is served over top.

Serves 4

Store: Leftovers can be stored for 5 – 6 days in the refrigerator, in a covered container. Soup can be kept in the freezer for 3 months.


Replace the coconut milk/cream with one cup unsweetened almond milk if you are watching your fat intake, or use lite coconut milk instead of full-fat. I tried with the almond milk and loved it but the coconut milk is my personal favorite.

Also, try using soba noodles, brown rice, farro, quinoa or rice noodles in place of the zucchini noodles for something different.

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  1. I absolutely dislike tomato soup. So imagine my surprise when I made it and love it. I am making it a second time tonight.

  2. Oh my. This turned out GOOD. Everyone in my family loved it. It turned out more like a curry than a tomato soup, but that’s completely fine by me! My dad, who is obsessed with curries and Thai food, said this came way closer than my mom’s attempts (she using real milk and cream and all that). He said he could eat it every day.

  3. Made this tonight using my new spiralizer. All I can say is YUM!

  4. What a beautiful dish and so healthy too! I don't have a spiralizer but I have made zucchini ribbons instead and they worked well.

    1. julie@thesimpleveganista says:

      Thank you Tami! Yes, you don't have to have a spiralizer to make great noodles and ribbons…a julienne/mandoline tool or having patience to cut them by hand is all you need. :)

  5. Freda Love Smith says:

    gorgeous post. now i really, really want a spiralizer!!

    1. julie@thesimpleveganista says:

      Thank you!

  6. Angela @ Canned-Time.com says:

    So scrumptious! I really do have to get a spiralizer, they're great!
    This soup is just simple and yummy like so many of your veggie soups. I can't wait to try it with the noodles, Soba for now until I get my hands on that spiralizer…love it ;)

    1. julie@thesimpleveganista says:

      I think the soba noodles will be so good in this too! In fact, Im going to put that into the recipe as an option. Yummy!

  7. This looks like such a wonderful soup! So light and summery, but warming from the curry. I've been seriously craving indian flavors lately and I have all of the ingredients on hand. I know what's for dinner tomorrow!

    1. julie@thesimpleveganista says:

      Thank you Jodye! I am in love with your blog…you now have a new follower…can't wait to try some of your recipes! Enjoy the soup…Cheers :)

  8. coconutandberries says:

    so beautiful. I had a great spiralized courgette dish at a resto a couple of days ago but have never seen them done in a soup. I bet a cold gazpacho type soup with courgette noodles would be yummy too :)

    1. julie@thesimpleveganista says:

      Thank you! How fun to see a spiralized dish at a restaurant…I haven't seent that yet. You bet, they would be great in a cold gazpacho! Delicious idea :)

  9. The Vegan Cookie Fairy says:

    Oh that looks to die for!!! I have to thank you for introducing me to spiralising vegetables. I'm still learning to use my mandolin slicer/julienne tool correctly, but even when my noodles aren't shaped perfectly they taste great. I used to be quite daunted by raw vegetables but I'm slowly learning to love them. Thank you :)

    1. julie@thesimpleveganista says:

      Wonderful to hear! Raw vegetables are great and it's fun to do different things to them. :)

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