Today I have a delicious tomato soup recipe with coconut milk I want to share with you!
You don’t need a lot of ingredients for this soup. This incredibly tasty tomato soup is cooked so quickly and easily that it is a classic in my recipe repertoire.
It is much easier to find tasty can tomatoes than fresh ones. Fresh tomatoes are not the same quality all year round. Out of season you normally just get, not so tasty and far traveled fresh tomatoes.
Just don’t take the cheapest can tomatoes, this time. Take high-quality organic tomatoes or some originated from Italy. Good basic ingredients make the difference in this soup.
Because of the roasted carrots and the coconut milk, the soup will get really creamy. With a bit of agave syrup, you can compensate the sourness and intensify the typical taste of the tomatoes.
The soup is easy to set up and it stays fresh in the fridge for 2 to 3 days. The soup is also good to freeze. Leftovers you can use as a sauce for pasta or mixed with some vegetables on the next day.
Enjoy!
Recipe for 4 portions (2 liters of soup):
2 onions
2 carrots
some olive oil
2 cans of tomatoes (2x 400g)
500ml water
1 can coconut milk (400ml)
15 big basil leaves (ca. 10-15g)
¼ teaspoon agave syrup
Salt, pepper
Peel and cut the onions. Peel and cut the carrots. Heat some olive oil in a pot. Let the onions and the carrots roast for about 5 minutes. Stir occasionally.
Deglaze them with the tomatoes and the water. Stir everything together. Cover the pot with a lid and let it simmer for about 5 minutes.
Take the pot off the heat and stir in the coconut milk.
Cut the basil leaves 2 to 3 times and add them to the soup. Puree everything with a blender.
If you want to have the soup thinner, you can add some water.
In the end, taste the soup and add some agave syrup, salt and pepper to your taste.
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