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Creamy Tomato broth ramen noodle soup recipe with whole tomatoes and tomato paste.

Creamy Tomato Ramen Soup

This Creamy Tomato Ramen Soup is so savory and delicious!

Course dinner, Main Course
Cuisine American, Japanese
Keyword dinner, easy, family, ramen, soup, vegan
Prep Time 15 minutes
Cook Time 12 minutes
Resting time 10 minutes
Total Time 37 minutes
Servings 4 servings
Calories 387 kcal
Author admin


  • 2 Tbsp extra-virgin olive oil 
  • 1 Medium onion very thinly sliced 
  • 3 Cloves garlic Minced
  • 4 14 oz cans whole tomatoes in their juice 
  • 1/4 Cup tomato paste
  • 1 Cup vegetable broth
  • 2/3 Cup full fat coconut milk from the can or soy milk if you don’t like coconut
  • 1 Tbsp sugar
  • 1/4 Tsp crushed red pepper 
  • 1/4 Tsp celery seed
  • 1/4 Tsp dried oregano
  • 1/4 Tsp salt
  • 1/4 Tsp black pepper
  • 24 Oz Ramen Noodles dry
  • 3 Cups spinach


  1. Sauté the onions and garlic until brown in a large pot 

  2. Add in the tomatoes and bring to a simmer 

  3. Stir in vegetable broth, milk, sugar and spices

  4. Start breaking apart the tomatoes with the back of a fork 

  5. After cooking the tomatoes down for 10 minutes transfer the broth to a blender and blend into purée 

  6. Transfer back to your pot, return to a simmer and cook ramen noodles in the broth for 5 minutes 

  7. Add the spinach for the last 2 minutes of cooking

Recipe Video

Recipe Notes

Nutrition Facts
Servings: 4
Amount per serving  
Calories 387
% Daily Value*
Total Fat 19.8g 25%
Saturated Fat 4.8g 24%
Cholesterol 0mg 0%
Sodium 2837mg 123%
Total Carbohydrate 45.2g 16%
Dietary Fiber 6.7g 24%
Total Sugars 15g  
Protein 11.8g  
Vitamin D 0mcg 0%
Calcium 91mg 7%
Iron 5mg 30%
Potassium 1080mg 23%