How to Make Tomato Coconut Soup

If you would like to make an interesting variation of tomato soup, make tomato coconut soup. This delicious soup has a unique flavor that you are sure to enjoy. Originally, tomato coconut soup came from Indian and Thai cooking, but today there are many variations of this tasty soup.

Instructions

Difficulty: Easy

Things You’ll Need:

• 1/4 cup olive oil
• 1 cup chopped celery
• 1 can crushed tomatoes - 28 ounce size
• 1 cup chopped onion
• 3 cups water
• 1 bay leaf
• 2 tsp. oregano
• Pinch of cinnamon
• 1 can of coconut milk (12 ounce)
• Salt to taste
• Pepper to taste
• Sugar to taste (optional)
• 1/4 cup coconut flakes
• 5 qt. soup or stockpot
• Electric blender
• Measuring cup
• Measuring spoons
• Cookie sheet

1. Heat the olive oil in a large soup pot.
2. Sauté the chopped celery and onion in the oil until they are tender, which generally takes about 10 minutes.
3. Pour the water and canned tomatoes into the soup pot. Add the oregano, bay leaf and cinnamon and bring everything to a boil.
4. Simmer the mixture for 5 minutes. Stir occasionally.
5. Remove the bay leaf and slowly stir in the coconut milk.
6. Puree the soup in an electric blender. Place only 2 cups of soup into the blender at one time. Blend until the ingredients have become a puree, then put the processed soup back in the stockpot and keep it warm on the stove.
7. Add salt, pepper and sugar to taste. Garnish the soup with toasted coconut and serve.

Tips & Warnings

• Preheat oven to 350 degrees F to toast the coconut flakes. Spread the coconut flakes in an even layer on a cookie sheet and bake them for three to five minutes. Stir the coconut flakes occasionally so that they brown evenly.
• This recipe makes six servings.