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 servings 332 cals
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Original recipe yields 4 servings

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Nutrition

  • 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

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Directions

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  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.
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Reviews

3
  1. 5 Ratings

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

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

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 g...