Tomato Coconut Soup

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!

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 332 Calories

Ingredients

• 2 cups water
• salt and ground black pepper to taste
• 1 cup diced onion
• 1 cup diced celery
• 1 (16 ounce) can diced tomatoes
• 1 (6 ounce) can tomato paste
• 2 teaspoons vegetable oil, or as needed
• 1 (16 ounce) can tomato sauce
• 1 (16 ounce) can coconut milk

Recipe Instructions

Step 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.

Step 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.

Step 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.