“Spice up regular tomato soup with cumin, ginger, cinnamon, and coconut milk.” - by blancdeblanc
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Heat olive oil in a saucepan over medium heat. Cook and stir onion in the hot oil until softened, about 5 minutes. Stir in cumin, ginger, and cinnamon and cook until fragrant, about 30 seconds.
- Stir tomato soup, coconut milk, and diced tomatoes into the onion mixture and cook until soup is heated through, about 10 minutes.
Nutrition
Amount Per Serving (4 total)
- Calories
- 224 cal
- 11%
- Fat
- 15.9 g
- 24%
- Carbs
- 16.4 g
- 5%
Based on a 2,000 calorie diet
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Reviews (5)
Rate This Recipe
"This soup was super easy to make and was perfect for a quick meal after a day of shopping. It's a good start to a great soup. I liked the addition of coconut milk and the cinnamon was a nice touch. ..." See moreVery tasty! I felt like the soup was lacking something though. I had to add some salt and freshly ground pepper. The condensed tomato soup left a bit of a bitter and acidic taste. I think letting the soup cook a bit longer would help mellow out the bitterness or even adding a pinch of sugar. Fresh garlic would also work well in this soup, or even garlic powder if you're trying to save time. This would also be very good blended. If I make this again, I might take my immersion blender to the pot after the soup is cooked. I would probably also use regular coconut milk instead of low-fat. Thanks for the recipe!"
cassiolalola
"This was super easy and really delicious and filling. The coconut flavour is not overpowering, but definitely noticeable, so if you don't like coconut flavour, best to avoid this recipe. Also, I didn..." See more't have canned tomatoes so I just cut up a couple fresh ripe tomatoes and threw them in. so so good."
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