Creamy Coconut and Tomato Soup
This comforting soup blends ripe tomatoes with creamy coconut milk, creating a rich and indulgent dish. The subtle sweetness of coconut balances the acidity of tomatoes perfectly, making it a delightful starter or a light main course for cooler days.
Prep time: 10 minutesCook time: 20 minutesServes: 4
Ingredients
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
2 lbs ripe tomatoes, chopped
1 can (14 oz) coconut milk
2 cups vegetable broth
1 tsp salt
1/2 tsp black pepper
1 tsp sugar
1 tbsp fresh basil leaves, chopped
Juice of 1 lime
Instructions
1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sauté until onion is translucent.
2. Stir in the chopped tomatoes and cook for about 5 minutes, until softened.
3. Pour in the coconut milk and vegetable broth, stirring to combine.
4. Season with salt, black pepper, and sugar. Bring the mixture to a simmer.
5. Reduce heat and let it simmer for 15-20 minutes.
6. Use an immersion blender to puree the soup until smooth.
7. Stir in fresh basil and lime juice before serving.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat over medium heat in a saucepan, stirring occasionally until hot.
Scan for cooking tips & leave a review!
itsonly.recipes/view/creamy-coconut-and-tomato-soup
This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
