TOMATO COCONUT MILK BISQUE
Creamy Coconut Tomato Soup: A Fusion of Flavor
Craving a comforting yet vibrant soup? Look no further than our Creamy Coconut Tomato Soup! This isn’t your average tomato soup – we’ve taken a classic and infused it with the exotic flavors of India and Thailand, creating a truly unique and satisfying dish. It’s perfect for a cozy weeknight dinner, a light lunch, or even a sophisticated starter.
This soup is incredibly easy to make, ready in under an hour, and packed with nutrients. The coconut milk adds a luscious creaminess without the need for heavy cream, making it a healthier and surprisingly flavorful option. The subtle spice notes from the ginger and the sweetness of the tomatoes create a beautiful balance that will tantalize your taste buds.
What makes this soup special?
- Fusion Cuisine: We’ve blended the best of Indian, Thai, and classic tomato soup flavors.
- Creamy Without the Cream: Full-fat coconut milk provides a rich and velvety texture.
- Quick & Easy: Ready in just 45 minutes!
- Healthy & Flavorful: Packed with vitamins and bursting with deliciousness.
Serving Suggestions:
- Garnish with fresh cilantro for a pop of freshness.
- Drizzle with extra coconut cream for an extra indulgent treat.
- Serve with a side of crusty bread for dipping.
- Add a sprinkle of red pepper flakes for a touch of heat.
Frequently Asked Questions:
Q: Can I use light coconut milk?
A: While you can, the soup won’t be as creamy. Full-fat coconut milk is highly recommended for the best texture and flavor.
Q: Can I make this soup vegan?
A: Yes! This recipe is naturally vegan.
Q: Can I add protein to this soup?
A: Absolutely! Consider adding chickpeas, lentils, or shredded chicken.
Q: Can I make this soup ahead of time?
A: Yes, this soup tastes even better the next day! Store it in an airtight container in the refrigerator for up to 3 days.
Q: What kind of tomatoes should I use?
A: Crushed tomatoes work best for a smooth texture. You can also use diced tomatoes, but you may need to blend the soup for a longer time.
We hope you enjoy this delightful Creamy Coconut Tomato Soup as much as we do! It’s a guaranteed crowd-pleaser that will warm your soul and leave you wanting more.
Creamy Coconut Tomato Soup
Ingredients
- 1 can crushed tomatoes
- 1 can unsweetened, organic coconut milk (full fat)
- 2 cloves garlic smashed and chopped
- 2 Spanish onions peeled and sliced
- 1 inch ginger grated
- 1 large red bell pepper de-seeded and roughly chopped
- 1 tablespoon avocado or coconut oil
- to taste sea salt
- optional fresh cilantro for garnish
Instructions
- In a large pot, heat oil. Add garlic, ginger and onion. Bring heat to medium low and saute until onions begin to soften but not fully brown.
- Add bell pepper and crushed tomatoes, bring to a boil then simmer for 10-15 minutes until bell pepper softens.
- Remove from heat. In batches, blend soup in a high-speed blender until creamy.
- Transfer creamed soup back to pot. Add 1 can of coconut milk and stir until fully mixed.
- Season with sea salt. Serve hot with extra coconut cream drizzled on top or chopped fresh cilantro.
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