Creamy Coconut and Tomato Soup

🕒 Prep: 10 min
🔥 Cook: 20 min
🍽 Serves: 4
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Looking for a comforting bowl of soup with a twist? This Creamy Coconut and Tomato Soup combines the fresh taste of ripe tomatoes with the rich creaminess of coconut milk, creating a flavorful dish that's quick to make and perfect for any season.

Ingredients for Creamy Coconut and Tomato Soup

We start with olive oil, a great base for sautéing our aromatics. The onion adds sweetness and depth, while garlic brings its unmistakable aroma and flavor. Fresh, ripe tomatoes are key here; their natural acidity is balanced by the creamy coconut milk. A good vegetable broth enhances the soup's flavor without overpowering it. A touch of salt, black pepper, and sugar rounds out the taste, while fresh basil leaves and lime juice add freshness and a slight zing.

Tips & Tricks

  • If your tomatoes are a bit too tart, add a pinch more sugar to balance the acidity.
  • For added depth, consider roasting the tomatoes before adding them to the pot.
  • If you prefer a chunkier texture, blend only part of the soup and mix it back in.

Serving Suggestions

This soup pairs beautifully with a side of crusty bread or a simple green salad. For a heartier meal, serve it alongside grilled cheese sandwiches. Its creamy texture and robust flavor also make it a great starter for a dinner party.

Frequently Asked Questions

Can I use canned tomatoes instead of fresh?
Yes, you can use canned tomatoes if fresh ones are not available. Opt for whole peeled tomatoes for the best flavor, and adjust the sugar to taste.
Is there a substitute for coconut milk?
If you don't have coconut milk, try using heavy cream or a plant-based milk alternative. Keep in mind it will alter the flavor slightly.
How can I store leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat.

Creamy Coconut and Tomato Soup Recipe Walkthrough

Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is shimmering, add the chopped onion and minced garlic. Sauté them, stirring frequently, until the onion becomes translucent and the garlic is fragrant — this should take about 5 minutes.

Next, add your chopped tomatoes to the pot. Allow them to cook for about 5 minutes, stirring occasionally, until they've softened and released their juices. This step helps deepen the tomato flavor and creates a delicious base for the soup.

With the tomatoes nicely softened, it's time to pour in the coconut milk and vegetable broth. Stir the mixture to combine everything well. Season with salt, black pepper, and just a hint of sugar to enhance the natural sweetness of the tomatoes and coconut milk.

Bring the soup to a gentle simmer. Then, reduce the heat and let it simmer for 15-20 minutes. This allows the flavors to meld beautifully. As it simmers, your kitchen will fill with a mouthwatering aroma.

After simmering, use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a countertop blender in batches. Be cautious, as hot soup can splatter.

Finally, stir in the fresh basil leaves and lime juice just before serving. These final touches add a burst of fresh flavor and a hint of brightness to the creamy soup.

Why You'll Love This Recipe

  • Quick and easy to prepare — perfect for weeknight dinners.
  • Rich and creamy texture without using dairy.
  • A delightful balance of savory, sweet, and tangy flavors.
  • Uses simple, fresh ingredients you likely have on hand.

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

Step-by-step 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.

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