Author: Susanne at Dish With Me
This delicious recipe for Creamy Coconut Tomato Soup is based on a recipe by Valerie Bertinelli. I have changed a couple of the ingredients and the amounts of a couple ingredients, but it is still very close to her recipe, so ,all the credit goes to her. Even though it is not my original recipe, I still wanted to share it with you guys because it is super simple, quick and delicious. Seriously, it only cooks for 25 minutes!
I’m going to be honest, when I first heard Valerie say she was adding coconut milk to this recipe, it gave me reason to pause. I LOVE coconut, but…coconut milk with the rest of the ingredients just didn’t sound like a good fit, BUT, I was wrong. So very wrong.
Many people seem to like tomato soup as a comfort food. If that is the case for you, this recipe will not let you down, it is comfort in a bowl…or a mug. AND, to top it off, cleanup is a breeze as there is only one pot. Perfection for a weeknight meal.
Here is Valerie’s version: https://www.foodnetwork.com/recipes/valerie-bertinelli/creamy-coconut-tomato-soup-11643623
HELPFUL HINTS FOR CREAMY COCONUT TOMATO SOUP
I’m just going to be honest here, I ALWAYS double this recipe because we love to have it left over. You know my motto: cook once, eat twice…or more.
If you happen to have an immersion blender, it will work very well for this recipe. At the time of this writing, I do not have one, so I use my Ninja blender and blend it in batches. An immersion blender is on my list, though. I may do some investigation and let you know which I think is best. If you already know which you think is best, please let me know.
***If you use a blender/processor, be SURE to cool the hot liquid off for a bit, only fill the pitcher half full and open the vent on the lid. When you put hot liquid into a tightly closed pitcher and blend it, it creates pressure and, if you’re not careful, can cause a problem when the lid is removed. If you’re worried about liquid splashing out of the open vent, simply cover it with a kitchen towel.***
I know I keep going on about my Roasted Garlic, but it is because I love it so much. It would really go great with this recipe…on top of bread and butter, of course!
CREAMY COCONUT TOMATO SOUP
- 1/4 cup coconut oil
- 1/4 cup butter
- 1 large yellow onion diced
- 1 Tablespoon fresh ginger root grated
- 6 medium cloves fresh garlic grated
- 1 teaspoon Chicken broth base Orrington Farms
- 1/4 teaspoon red pepper flakes
- 2 teaspoons Kosher salt
- 25 grinds freshly ground pepper
- 2 Tablespoons tomato paste
- 28 ounce can crushed tomatoes, or whole peeled tomatoes
- 2 cups chicken broth
- 13.5 ounce can coconut milk
- Dice the yellow onion, grate the garlic and ginger and open all cans. This soup comes together really fast, so you want to have everything ready to go.
- Heat a large pot over medium-high heat. Add the coconut oil and butter. Move the butter around the pot to help melt.
- Add the onion and cook until tender, about 3 minutes.
- Add the ginger, garlic, red pepper flakes, chicken broth base, and salt and pepper. Cook for 1 minute, stirring frequently.
- Add the tomato paste and stir to incorporate with the vegetables. Immediately add the crushed tomatoes, chicken broth and coconut milk. Increase heat to high just long enough to bring mixture to a boil, then immediately reduce heat to low. Cover and cook for 25 minutes.
- Turn off the heat and remove the lid. If you are using an immersion blender it could be used at this point, but still a good idea to let it cool off a bit.
- If you are using a blender/processor, it is a really good idea to let the soup cool off for a few minutes. AND, even though you have cooled it down for a few minutes, please, USE CAUTION when blending. I CANNOT STRESS THIS ENOUGH! Process it in several small batches (only fill the pitcher about 1/2 full. *Make sure to vent the pitcher.
- The soup should be blended until it is smooth in consistency.
- Ladle into soup bowls or mugs.
- Slurp and enjoy!