Tomato Coconut Soup

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Prep: 15 min
Cook: 25 min
Ready In: 40 min

“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!” - by jocelyn

Ingredients

2 teaspoons vegetable oil, or as needed
1 cup diced onion
1 cup diced celery
salt and ground black pepper to taste
2 cups water
1 (16 ounce) can diced tomatoes
1 (16 ounce) can coconut milk
1 (16 ounce) can tomato sauce
1 (6 ounce) can tomato paste

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Metric US

Original recipe yields 4 servings

Directions

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.
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.
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.