Tomato Coconut Milk Soup in Bread Bowl | Vegan Creamy Tomato Soup

Bread Bowl Tomato Soup 1.jpg

I am a big lover of soups. I enjoying making them and I enjoy having them. There are a number of soup recipes on this blog, to show my love for it. If there is one soup I dislike slightly, it is the tomato soup. Be it at restaurants or at home, I seldom order the tomato soup or make one. I am not too fond of the tanginess of the tomatoes and somehow a tomato soup all by itself makes it too tangy for me.

Bread Bowl Tomato Soup 3.jpg

Few days back when tomatoes were in abundance, I had to do something to get rid of them. The husband suggested a tomato soup. I had to plan on making it less tomato-y and more creamy without adding too many calories. I thought – Why not substitute the cream with some coconut milk and add some onions to compliment the tanginess of the tomatoes!? It worked perfectly. I was looking for ways to serve this soup and that’s when I remembered Lynne’s Salad in a bread bowl. I was so intrigued by her bread bowl idea and had been wanting to try it ever since I read about it n her blog. Bread bowls are not yet popular in my part of the world and my brain started looking out for alternatives. Luckily, I found a small whole bread loaf. Immediately I had the viola moment – my own easy bread bowl at home!! All I had to do was cut the loaf into two equal parts, remove a square of bread from the center and toast it in the oven with some olive oil. The result was this thick creamy tomato soup served warm in a bread bowl. It was a meal by itself and a much loved one at that!

While I was basking in the yumminess of the soup, the evening got darker and I am not much satisfied with the pictures. But then I thought, if this recipe turned out super yumm I have to share it on the blog irrespective of how bad the photos are. So, here I am.

Bread Bowl Tomato Soup 2.jpg

To make <strong>Tomato Coconut Milk Soup in Bread Bowl | Vegan Creamy Tomato Soup</strong>

  • Servings: 2
  • Difficulty: Easy
  • Print

What I used –
  • Ripe Tomatoes, 6-7 (large)
  • Onion, 1 large
  • Garlic Pods, 4-5
  • Thick Coconut Milk, ½ cup (+ 2 tsp for garnish)
  • Black Pepper Powder, 3/4th tsp
  • Salt, as required
  • Oil, 1 tsp
  • Whole Wheat Bread Loaf, 1 (optional)
  • Olive Oil, 1 tsp (for toasting the bread)

Bread Bowl Tomato Soup 4.jpg

How I made –

1. In a pan, heat oil. Add finely chopped garlic and fry until golden. Add diced onions and fry until translucent.


2. Add chopped tomatoes and cook until mushy on a medium flame.


3. Meanwhile, cut the loaf of bread in half and using a spoon/knife, scoop out the center of the bread in such a way that it resembles a bowl. Apply olive oil all over the inside of the bread and toast in a preheated oven at 180°C for 6-10mins. Keep aside.


4. When the tomatoes are completely cooked, add pepper powder and salt. Mix well. Let the mixture cool down completely. Blend into a smooth paste in a mixer grinder. Transfer it to the pan again. Add some water if the soup is very thick. Bring to a boil and add thick coconut milk. Remove from heat.


5. Serve in the toasted bread bowl when the soup is warm. Sprinkle few tsp of coconut milk on top. 

Bread Bowl Tomato Soup 5.jpg

Note –
  • If required, the tomatoes can be blanched in hot water and the skin can be removed. Results in a smooth soup.
  • I used homemade coconut milk. Blend ½ cup of coconut with ½ cup of warm water. Strain the coconut milk.
  • In case whole bread loaf is not available, this soup can be served in an ordinary bowl.
  • Pour the soup into the bread bowl only before serving. The bread soaks up most of the water content from the soup making it quick thick.
  • Don’t make this soup more watery if serving in the bread bowl.
  • Don’t boil the soup after adding coconut milk as it can curdle.

If you wish to get regular updates on my recipes, do follow me on Facebook @ Cooking From My Heart. You can also reach to me at for any suggestions or queries 🙂

I’m bringing Vegan Creamy Tomato Soup to the Fiesta Friday party #111 at Angie’s and the co-hosts this week are Naina @ Spice in the City and Julianna @ Foodie On Board 🙂

47 thoughts on “Tomato Coconut Milk Soup in Bread Bowl | Vegan Creamy Tomato Soup

  1. I love this, and to be honest have never made a tomato soup. Thank you for remembering my Salad in a Bread Bowl 🙂 and so glad that it inspired you to try it with your tomato soup. I definitely will be making this, and for me it has come at the perfect time, as we are going into Autumn now, By the way, I think your pictures are lovely 🙂 Have a wonderful week. 🙂

    1. I had been planning on using the bread bowl idea ever since I saw it on your blog and I’m glad I served my soup in it.. Turned out quite tasty 🙂
      Thank you for your kind words Lynne 🙂 Have a nice week too!

  2. This reminds me of the chowder soup that we get here.. Yum. Love d addition of coconut milk.. Pics are great. Don’t be hard on yourself.. Then what should I say abt mine.. Between this post has a reference to the filter kaapi post too for fiesta Friday..

    1. Chowder soup has been on my mind for sometime Sri, thanks for putting the idea back on my mind 🙂 Errr… didnt notice! Thanks for pointing out 🙂

  3. These photos aren’t good? Come on, they are gorgeous!

    I am not a big fan of tomato soup myself, but this looks just fab. I am so going to try it out. The bread bowl idea and the addition of coconut milk to the soup is very interesting.

    1. hehehe thanks TGND 🙂 My frustration was in losing the perfect light so quickly 😀

      I am just like you, I have made plain tomato soup only a couple of times so far. But this version is yumm 🙂

Leave a Reply