Silky Tomato Soup with Coconut Cream
- Anthology of Crumbs
- Sep 28
- 1 min read
1
Searing the Beef
if using fresh tomatoes peel before dicing for smoother texture
soup freezes well for up to 2 months
add a roasted red pepper for a deeper flavor variation
for extra creaminess increase coconut milk to ¾ cup
serve with grilled cheese using dairy free cheese or regular depending on your preference
Notes
1
Heat olive oil in a pot over medium heat. Add onion and cook 4 to 5 minutes until softened. Stir in garlic for 1 minute until fragrant.
2
Heat olive oil in a pot over medium heat. Add onion and cook 4 to 5 minutes until softened. Stir in garlic for 1 minute until fragrant.
3
Add tomatoes and vegetable broth. Bring to a boil then reduce heat and simmer 10 minutes. Gently break down tomatoes with a spoon if using whole.
4
Return soup to the pot and stir in coconut milk. Adjust seasoning as needed.
5
Return soup to the pot and stir in coconut milk. Adjust seasoning as needed.
Instructions
1 Tbsp olive oil
1 medium onion (diced)
3 garlic cloves (minced)
2 lb fresh tomatoes (peeled and diced) or canned tomatoes (900 g)
¾ cup vegetable broth (180 ml)
1 Tbsp tomato paste
½ tsp smoked paprika
½ tsp fine sea salt (or to taste)
black pepper (freshly ground to taste)
½ cup coconut milk (or other nondairy cream)
coconut yogurt (optional for topping)
vegan parmesan (optional for topping)
fresh basil (for garnish)
Silky Tomato Soup with Coconut Cream
Anthology of Crumbs
This soup gathers the sweetness of ripe tomatoes, the warmth of garlic and onion, and the lush finish of coconut cream into one velvety bowl. Quick enough for weeknights yet refined enough to linger over, it’s a recipe that finds its place in every season. Paired with a grilled cheese, it becomes the definition of cozy comfort.
Servings :
5
Calories:
Prep Time
5 min
Cooking Time
20 min
Rest Time
0
Total Time
25 min
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