Tomato Coconut Soup

Tomato Coconut Soup

2 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Jocelyn Mahoney
Recipe by  Jocelyn Mahoney

“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!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  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 (2)

Rate This Recipe
bozsu
0

bozsu

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

Jessica.nemec
0

Jessica.nemec

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!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 332 cal
  • 17%
  • Fat
  • 25.6 g
  • 39%
  • Carbs
  • 26.2 g
  • 8%
  • Protein
  • 7 g
  • 14%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 1231 mg
  • 49%

Based on a 2,000 calorie diet

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Garden-Fresh Tomato Soup

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My Amazing Tomato Basil Soup (Like Applebee's(R))