Vegan Spicy Tomato Soup

Simple meets delicious in this flavour-packed soup. A vegan spicy tomato soup with Arrabiata sauce is all you’ll be craving after the first slurp! You’re in for bold, spicy goodness and fresh ingredients all with a creamy coconut base. So easy to make too!


  • 2 tbsp olive oil
  • 1 yellow onion, thinly sliced
  • 1 fennel bulb, thinly sliced
  • 4 garlic cloves, peeled and smashed
  • 2 tsp fennel seeds
  • ¼ tsp chili flakes
  • ¼ tsp cayenne pepper
  • 1 jar (550ml) Authentica Arrabiata Sauce
  • 2 cups vegetable broth
  • 1 can full-fat coconut milk
  • ½ cup basil, torn to garnish
  • Maldon salt and cracked black pepper, to garnish


  1. Heat olive oil over med-low heat in a dutch oven or stockpot.
  2. Add onion and fennel and cook until soft and translucent, 5 minutes. Add garlic and cook for another 3 minutes. Season with salt and pepper.
  3. Add fennel seeds, chili flakes, and cayenne pepper and cook until fragrant, 3 minutes.
  4. Add Authentica Arrabiata Sauce and broth and bring to a boil. Reduce heat to simmer and cook for 10 minutes. Add coconut milk and cook for 5 minutes.
  5. Remove from heat and process in a high-speed blender or use an immersion blender to puree the soup. Add hot water if too thick. Strain through a fine-mesh strainer.
  6. Garnish with fresh torn basil, Maldon salt and lots of cracked black pepper.