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Creamy Tomato Soup with Coffee Pudding

moka coffee pot
A vegan creamy tomato soup paired with smooth coffee pudding, blending savory warmth and sweet caffeine delight.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 180 kcal

Ingredients
  

For the Tomato Soup:

  • 4 large ripe tomatoes chopped
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 cups vegetable broth
  • 1/2 cup coconut milk for creaminess
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Fresh basil for garnish

For the Coffee Pudding:

  • 1 cup strong brewed coffee
  • 2 tbsp cornstarch
  • 1/4 cup maple syrup
  • 1 cup almond milk
  • 1 tsp vanilla extract

Instructions
 

Tomato Soup:

  • Heat olive oil in a saucepan; sauté onion and garlic until soft.
  • Add tomatoes and cook until they break down, about 10 minutes.
  • Pour in vegetable broth; simmer 10 minutes.
  • Blend soup until smooth; stir in coconut milk, salt, and pepper.
  • Keep warm while preparing pudding.
  • Coffee Pudding:
  • In a bowl, mix cornstarch with a little almond milk to form a slurry.
  • Heat brewed coffee, remaining almond milk, and maple syrup in a saucepan.
  • Slowly whisk in cornstarch mixture; cook until thickened, about 5 minutes.
  • Remove from heat, stir in vanilla, and cool slightly.
  • Serving:
  • Spoon warm soup into bowls; add a dollop or side of coffee pudding. Garnish with fresh basil.

Notes

Nutritional values (per serving)
Calories: 180
Total Fat: 6g
Saturated Fat: 4g
Carbohydrates: 28g
Fiber: 4g
Protein: 3g
Vitamins and Minerals (per serving)
Vitamin A: 30%
Vitamin C: 50%
Calcium: 12%
Iron: 8%
Magnesium: 10%
Additional notes/tips to enhance the flavor
  • Use fresh, ripe tomatoes for the best flavor punch.
  • Coconut milk adds richness without heaviness.
  • Adjust coffee pudding sweetness to your caffeine mood.
  • Garnish soup with fresh herbs to brighten the dish.
  • Serve pudding chilled or room temperature alongside soup.