Tomato Coconut Soup Recipe - Allrecipes.com
Tomato Coconut Soup Recipe
  • READY IN 40 mins

Tomato Coconut Soup

Recipe by  

"I had this at an upscale restaurant and was able to come up with my own version. This is so easy to make for such an impressive starter or side dish. A new twist on a boring tomato soup!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Heat vegetable oil in a skillet over medium heat; cook and stir onion and celery in the hot oil until softened, about 10 minutes. Season with salt and black pepper.
  2. Mix onion mixture, water, diced tomatoes, coconut milk, tomato sauce, and tomato paste together in a large pot; bring to just a boil. Reduce heat and simmer until heated through, 15 minutes.
  3. Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 25 mins
  • READY IN 40 mins
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Reviews More Reviews

Jul 12, 2014

I thought this would be sweeter, I had to add some sugar. Couldn't taste the coconut milk.

 
Jun 15, 2014

I liked this a lot; I couldn't really taste the coconut, though, but I loved the creaminess the coconut milk gave this soup and the addition of celery. I omitted the salt and added some ground ginger in with the soup. It was pretty tasty. Thanks for the recipe!

 

4 Ratings

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Nutrition

  • Calories
  • 332 kcal
  • 17%
  • Carbohydrates
  • 26.2 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 25.6 g
  • 39%
  • Fiber
  • 6.7 g
  • 27%
  • Protein
  • 7 g
  • 14%
  • Sodium
  • 1231 mg
  • 49%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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