Ready to Serve Tomato Coconut Soup
In my travels recently, I had this marvelous soup, served with a rustic petite boule. Heaven. Afterwards, I made my way towards the kitchen to ask for the recipe. The kind sous-chef was able to jot down the basics of the soup for me, but I would have to create it for 4 to 6 servings versus quantity for a cafe “soup of the day.”
Tomato Coconut Soup
Makes 4 to 6 Servings
Dice three stalks of celery, one white onion, and three peeled carrots in 2 tablespoons of olive oil, or butter creating a mirepoix (a flavor base made from diced vegetables cooked—usually with butter, oil, or other fat—for a long time on low heat).
Add two teaspoons minced ginger, two teaspoons minced garlic, and one teaspoon dried oregano to your diced vegetables, continuing over low heat, sweating these ingredients (softening them without browning and cooking in their own juices). Add 1/2 teaspoon salt and freshly ground pepper.
Blend a large 29-ounce can of tomatoes in a blender, add to your mirepoix mixture. Add two 13.5-ounce cans of unsweetened coconut milk. Stir well. Bring mixture to a boil, turn down heat, and simmer for 20 minutes to let the ingredients meld. Season further with salt and pepper to taste.
Serve warm with chopped chives or a garnish of your choice.
Recipe Note: This soup has a nice texture with the diced vegetables. If you wanted a smoother soup, you could further puree the soup. If you prefer a little kick to this soup, add a generous pinch of chili flakes or cayenne pepper.
I always enjoy a good soup. This “Tomato Coconut Soup” recipe, was one that I had never had before. I see online that there are many, many tomato coconut soup recipes, each one a little different. Please share if you have a favorite tomato soup recipe. Please share if you make this recipe. Enjoy!
Past Related Posts:
White Bean, Pasta, and Swiss Chard Soup
Bon Appétit et Bon Weekend…Bonnie