Make this vegan tomato soup, then check out our classic tomato soup, tomato and red pepper soup, tomato and basil soup and more tomato recipes.


  • 1 tbsp vegetable oil
  • 1 clove garlic, crushed
  • 2cm piece ginger, finely grated
  • 1 red chilli, finely chopped
  • 2 stalks lemongrass, woody outer leaves discarded, finely chopped
  • ¼ tsp cumin seeds
  • ¼ tsp ground coriander
  • 400g tin chopped tomatoes
  • 2 tbsp tamarind purée
  • 3 tbsp basmati rice
  • a handful coriander, finely chopped


  • STEP 1

    Heat the vegetable oil in a pan and cook the garlic, ginger, chilli and lemongrass for 2 minutes.

  • STEP 2

    Add the spices and cook for 1 minute, then tip in the tomatoes, tamarind and 600ml water, and simmer for 5 minutes. Blitz with a stick blender until smooth, then season.

  • STEP 3

    Heat the soup again, add the rice and simmer for 10-12 minutes or until the rice is cooked. Stir through the coriander and serve.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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