Tomato Coconut Soup

Tomato Coconut Soup

3
J.Mohojo 0

"I had this at an upscale restaurant and was able to come up with my own version. This is so easy to make for such an impressive starter or side dish. A new twist on a boring tomato soup!"

Ingredients 40 m {{adjustedServings}} servings 332 cals

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 332 kcal
  • 17%
  • Fat:
  • 25.6 g
  • 39%
  • Carbs:
  • 26.2g
  • 8%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1134 mg
  • 45%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Heat vegetable oil in a skillet over medium heat; cook and stir onion and celery in the hot oil until softened, about 10 minutes. Season with salt and black pepper.
  2. Mix onion mixture, water, diced tomatoes, coconut milk, tomato sauce, and tomato paste together in a large pot; bring to just a boil. Reduce heat and simmer until heated through, 15 minutes.
  3. Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
Tips & Tricks
Quick and Easy Black Bean Soup

See simple tricks for making super-easy black bean soup.

How to Make Tomato Bisque

Watch Chef John make tomato soup’s richer, silkier cousin.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 3

  1. 5 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Teresa Lynn Wilcox
11/5/2014

This was excellent! Fast, easy, ready in minutes!!

bozsu
7/12/2014

I thought this would be sweeter, I had to add some sugar. Couldn't taste the coconut milk.

Jessica.nemec
6/15/2014

I liked this a lot; I couldn't really taste the coconut, though, but I loved the creaminess the coconut milk gave this soup and the addition of celery. I omitted the salt and added some ground ginger in with the soup. It was pretty tasty. Thanks for the recipe!