tomato-coconut-soup

Tomato Coconut Soup

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  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
jocelyn
Recipe by  jocelyn

“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

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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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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