Tomato Soup with Coconut Milk

Greetings from powder town!  We are getting some incredible snow on the mountains this season and it’s all smiles from over here.  Nothing warms you up like a bowl of soup after a full day on the slopes.  I recently tried this soup from a restaurant in town called 501 Main. I loved the flavor of the coconut milk with the tomato soup so I set on a mission to figure out a recipe and make it at home.  I think it came out pretty good!  Feel free to use the full-fat coconut milk in this recipe, because it’s a “good fat” so you don’t have to feel bad there.  I chose the tomatoes with basil because that seemed like a great flavor to pair with coconut, but regular tomatoes would work too.  Hope you enjoy!

Tomato Coconut Soup

Tomato Soup with Coconut Milk

Vegan tomato soup with creamy coconut milk.

Ingredients

  • 2 tsp coconut oil
  • 1/2 yellow onion, diced
  • 1 clove garlic, minced
  • 28 oz can crushed tomatoes with basil
  • 2 cups vegetable stock
  • 1 can coconut milk
  • Salt & pepper

Instructions

  1. In a medium soup pot, saute the onions with a pinch of salt in the coconut oil for 5 minutes until softened. Add the garlic and cook for another minute.
  2. Add the tomatoes and vegetable stock, then bring to a boil. Lower to simmer and simmer for 30 minutes.
  3. Puree the soup with an immersion blender, or pour into a high speed blender.
  4. Pour the pureed soup back into the pot and heat on low. Add in the coconut milk and season with salt & pepper. Enjoy!

www.meatlessinthemountains.com

 

Tomato Coconut Soup

Our snow smiles from Solitude Mountain in Big Cottonwood Canyon…

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Tomato Coconut Soup

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