I was in Park City, Utah skiing when I had the privilege of trying a coconut milk based tomato soup at this tiny restaurant in town. Served with a beet salad and a roll, I was in heaven! I asked the server if the chef was willing to tell me what was in the soup that made it so delicious, and the chef said, "coconut milk". I told my friend that I MUST try to duplicate this soup on my own. Well, here it is. Super simple too. Hope you are in heaven as well when you try it.
Makes 6-8 small bowls.
Ingredients:
2 can fire roasted diced tomatoes, canned
1 can stewed tomatoes, canned
1 1/2 c canned coconut milk
2-3 c vegetable broth
1/4 c onion, chopped
2 clove garlic, chopped
1 Tbsp olive oil
handful of fresh basil leaves
salt and pepper
Instructions:
In a large pot, over medium heat, add olive oil and saute onions and garlic for a few minutes.
Add all the tomatoes and the broth, heat to a boil, then reduce heat to simmer, and cook for about 15 minutes.
Meanwhile, in a food processor, add 1 cup of the coconut milk and basil, and pulse to chop basil, just enough to see small pieces (don't blend too much or milk will turn green. You can start with 1 cup of milk and add more at the end if you want your soup slightly creamier and/or sweeter). Transfer blended milk to large container/bowl.
When tomatoe mixture is ready, let it cool slightly, and in batches, add to the food processor and blend until you reach a semi-smooth consistency. NOTE: You may not need to use all the broth when blending. I used a slotted spoon toward the end in order to produce a slightly thicker blended soup. You can always add more broth if needed at the end.
Transfer to large container/bowl with coconut milk. Stir to combine, and season with salt and pepper.
Ladle into bowls, garnish with more basil if desired, and serve!
You can refrigerate this soup and reheat for up to one week.
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