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Creamy Tomato Coconut Soup

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Creamy Tomato Coconut Soup
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Creamy Tomato Coconut Soup

Added by: on Nov 14th, 2012
A comforting creamy tomato soup made with fresh basil and coconut milk. Best made with Italian tomatoes such as Pomi or San Marzano. Can be made in a crock pot too. Really a good simple recipe that's perfect for cold fall or winter day.
Rating:
5
Prep Time:
20 min
Cook Time:
60 min
Ready In:
90 min

Servings

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Original Recipe Yield: 8-10 servings
 

Ingredients:

    Ingredients
  • 1/2 stick butter
  • 1/2 yellow onion, diced
  • 4 large garlic cloves, peeled and minced
  • 4 tbsp fresh basil, chopped fine
  • 2 26 ounce containers of POMI chopped tomatoes
  • 1/4 c organic tomato paste
  • 4 cups chicken broth
  • 1/4 tsp red pepper flakes
  • 1 1/2 tsp sea salt, divided
  • 1 tsp ground black pepper
  • 1 cup coconut milk
  • Extra chopped basil for garnish
Nutrition Facts
Creamy Tomato Coconut Soup

Servings Per Recipe: 8

Amount Per Serving

Calories: 170

  • Total Fat: 13.5 g
  •     Saturated Fat: 10.1 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 15.2 mg
  • Sodium: 1067.1 mg
  • Total Carbs: 12.3 g
  •     Dietary Fiber: 3.1 g
  •     Sugars: 6.7 g
  • Protein: 3.5 g
The following items or measurements are not included:
  • Extra chopped basil for garnish
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Directions:

1

In a heavy bottomed pot or Dutch oven, melt the butter over medium heat and continue to cook until frothy and starting to brown just a little, add in the onions and garlic and sauté in the browning butter for 5 -6 minutes. Add in the tomato paste and sauté another 3-4 minutes to caramelize the onions and paste. Add in the Pomi tomatoes and the basil and stir to combine. Add in the broth, red pepper flakes ,half the salt and pepper, raise the heat to medium high and bring to a boil, lower the heat back down and simmer for 30-45 min until slightly reduced and thickened. Remove from heat and let cool for 20 min.

2

Puree the soup in 2-3 batches in a blender. Return to the pan and heat on low until simmering again. Add in the remaining salt if needed and slowly add in the coconut milk. Stir well til combined. Taste and adjust seasonings if needed. Serve hot, garnish with fresh basil

Cooks' note:
If you don't want to puree the soup in a blender, an immersion or hand held stick blender would work too, just be careful of the soup splattering. This is excellent with fresh crusty artisan bread or even a grilled cheese sandwich!
To make it vegetarian or vegan you can substitute the butter for coconut oil and the chicken broth for vegetable broth.

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Ratings & Reviews:

Evelyn M

Evelyn M

By: Evelyn M on Nov 14th, 2012
Rating:
0
Matt O

Matt O

By: Matt O on Nov 14th, 2012
Rating:
0
Floren Girl

Floren Girl

By: Floren Girl on Nov 14th, 2012
Rating:
0
Yum!

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