The coconut milk adds the perfect amount of creaminess and sweetness to this delicious soup. Just add grilled cheese for a full meal, or a salad creation for a healthier option.
I was in Utah skiing when I had the privilege of trying a coconut milk based tomato soup at this restaurant in town. Served with a beet salad and a roll, I was in heaven! I told friend that I MUST try to duplicate this soup. Well, here it is. Hope you are in heaven as well when you try it.
- 2 15oz cans of fire roasted diced tomatoes
- 1 15oz can of stewed tomatoes (any size)
- 1 to 1 1/2 cups canned coconut milk (found in the Asian section at a grocery store)
- 2-3 cups vegetable broth
- 1/4 cup chopped onion
- 2 cloves garlic, roughly chopped
- Handful of fresh basil leaves
- Salt n' pepper to taste
- 1 tbsp olive oil
- In a large pot, over medium heat, add olive oil and saute onions and garlic for a few minutes.
- Add all the tomatoes and the broth, heat to a boil, reduce heat to simmer, and cook for about 15 minutes.
- Meanwhile, in a food processor, add the coconut milk and basil, and blend/pulse to chop basil, just enough to see small pieces (don't blend too much or milk will turn green). You can start with 1 cup of milk, and add more at the end if you want your soup slightly creamier and/or sweeter.
- Transfer to large container/bowl.
- When soup is ready, let it cool slightly, and in batches, add to the food processor and blend until you reach a semi-smooth consistency. Add to large container/bowl. NOTE: You may not need to use all the broth when blending. I used a slotted spoon toward the end in order to produce a slightly thicker blended soup. You can always add more broth if needed at the end.
- When finished, stir to combine with coconut milk, and season with salt and pepper.
- Ladle into bowls, garnish with more basil if desired, and serve!
- You can refrigerate this soup and reheat for up to one week.