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5 from 3 votes

Mediterranean Tomato Soup

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Soup
Servings: 8
Calories: 96kcal
Author: Good Dinner Mom


  • 4 tablespoons olive oil avocado oil or coconut oil (any light oil)
  • 2 medium yellow onions thinly sliced
  • 1 teaspoon salt plus more to taste
  • 2 teaspoons curry powder
  • 1 teaspoon red curry powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ¼ to ½ teaspoon red pepper flakes
  • 1- 15 oz. can diced tomatoes
  • 1- 28 oz. can diced or plum tomatoes
  • 5 ½ cups water or chicken broth or vegetable broth
  • 1- 14 oz. can coconut milk

Add ins:

  • Choose any that you'd like - cooked brown rice lemon wedges, toasted almond slices, fresh thyme or oregano, oregano pesto, poached egg


  • Heat the oil over medium heat. Add the onions and salt. Cook, stirring occasionally, until the onions really soften up and start to turn brown, 10 to 12 minutes.
  • Stir in the curry powder, coriander, cumin and red pepper flakes and cook 30 seconds, stirring constantly. Add the tomatoes with juices from the cans, and 5 ½ cups water (or broth). Simmer for fifteen minutes, then puree with a hand blender until smooth. Cook's note: If you don't have a hand blender, you could certainly puree in your stand blender. It takes about 3 batches to puree the entire pot.
  • Now your tomato soup is finished and could be enjoyed just like this for a simple, delicious soup. Here are a few options depending on your taste: for a more creamy version, add some of the coconut milk or half and half. This is delicious with brown rice mixed in. Lemon wedges add a nice bright flavor.


Calories: 96kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1014mg | Potassium: 176mg | Fiber: 1g | Sugar: 4g | Vitamin A: 498IU | Vitamin C: 8mg | Calcium: 31mg | Iron: 1mg