Are you craving a warm, comforting bowl of soup that's both healthy and surprisingly delicious? Then look no further! This creamy tomato soup with coconut milk recipe is a fantastic twist on a classic, offering a unique blend of sweet and savory flavors that will tantalize your taste buds. It's incredibly easy to make, perfect for a quick weeknight dinner, and adaptable to your dietary needs. Whether you're a seasoned chef or a beginner in the kitchen, this recipe is guaranteed to become a new family favorite. Get ready to experience the magic of homemade cooking with this simple yet stunning dish!
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 (28-ounce) cans crushed tomatoes
- 1 (13.5-ounce) can full-fat coconut milk
- 1 cup vegetable broth (or chicken broth for a richer flavor)
- 1 teaspoon sugar (optional, to balance acidity)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- Fresh basil leaves, for garnish (optional)
Instructions:
Step 1: Sauté the Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant. This step builds the flavor base of your soup, so don't rush it!
Step 2: Simmer the Soup
Pour in the crushed tomatoes, coconut milk, and vegetable broth. Add the sugar (if using), salt, pepper, and red pepper flakes (if using). Bring the mixture to a gentle simmer, then reduce the heat to low and let it simmer for at least 15 minutes, or up to 30 minutes for a deeper, richer flavor. The longer it simmers, the more the flavors meld together.
Step 3: Blend (Optional)
For a smoother, creamier soup, use an immersion blender to carefully blend the soup directly in the pot. Alternatively, you can carefully transfer the soup in batches to a regular blender and blend until smooth. Remember to vent the lid if using a regular blender to prevent pressure buildup.
Step 4: Serve and Enjoy!
Taste and adjust seasonings as needed. Ladle the soup into bowls and garnish with fresh basil leaves, a swirl of coconut cream, or a drizzle of olive oil, if desired. This delicious and healthy meal is perfect on its own or served with a crusty bread for dipping.
Cooking Tips for the Best Tomato Soup:
- For a richer flavor: Use roasted tomatoes instead of canned. Simply roast them at 400°F (200°C) for about 30 minutes before adding them to the soup.
- Adjust the spice level: Control the heat by adding more or less red pepper flakes, or substitute with a pinch of cayenne pepper for a different kind of heat.
- Thicken the soup: If you prefer a thicker soup, simmer it uncovered for a longer period to reduce the liquid. Alternatively, stir in a tablespoon of cornstarch mixed with a little cold water at the end of cooking.
- Make it vegan: This recipe is already naturally vegan, but double-check your vegetable broth to ensure it doesn't contain any animal products.
Variations:
- Spicy Tomato Soup: Add a diced jalapeño pepper along with the onion for extra heat.
- Creamy Tomato Basil Soup: Add a cup of fresh basil leaves during the last 5 minutes of simmering.
- Tomato Soup with Roasted Vegetables: Add roasted carrots, bell peppers, or zucchini for added nutrients and flavor.
Nutritional Information (per serving, approximate):
Calories: Approximately 250-300 Fat: 15-20g Protein: 5-7g Carbohydrates: 20-25g
This easy tomato soup recipe is a perfect example of quick dinner ideas and healthy meals. It showcases the delicious possibilities of homemade cooking, offering a satisfying and flavorful experience without requiring extensive culinary skills. Enjoy!