Fresh Tomato Coconut Soup Recipes

GARDEN FRESH TOMATO SOUP

Garden Fresh Tomato Soup image

A quick and easy recipe for real homemade tomato soup like no other you've had before.

Provided by Charlotte

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes

Time 35m

Yield 6

Number Of Ingredients 8

Ingredients

4 cups chopped fresh tomatoes
1 slice onion
4 whole cloves
2 cups chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons white sugar, or to taste

Steps:

In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.

Nutrition Facts : Calories 80 calories, Carbohydrate 9.4 g, Cholesterol 11.8 mg, Fat 4.3 g, Fiber 1.8 g, Protein 1.8 g, SaturatedFat 2.5 g, Sodium 742.9 mg, Sugar 5.2 g

ROASTED TOMATO-COCONUT SAUCE

Roasted Tomato-Coconut Sauce image

This easy sauce, which uses slow-roasted tomatoes, goes great with fish or tofu served on top of a grain (rice, coucous, anything). Just pan-sear your protein very quickly, and you're ready to eat. If you don't like tomato skins, blend the tomatoes before you add them, or use an immersion blender on the finished sauce.

Provided by Amanda Cohen

Categories easy, sauces and gravies

Time 15m

Yield About 6 cups

Number Of Ingredients 9

Ingredients

1/4 cup reserved tomato oil from roasted tomatoes (see recipe, or use extra-virgin olive oil)
1/2 cup chopped onions
1 tablespoon minced garlic
1 tablespoon minced ginger
1 teaspoon red pepper flakes
Zest of 1 lemon, plus 1/4 cup freshly squeezed juice
4 cups roughly chopped roasted tomatoes (see recipe)
1 (13.5-ounce) can coconut milk
Salt, to taste

Steps:

In a medium pot, heat the oil over medium-high heat. Add onion, garlic and ginger and cook, stirring, until the onions are translucent, about 3 minutes. Stir in red pepper flakes and lemon zest, then add tomatoes and coconut milk.
Reduce heat to low and cook until mixture just begins to simmer. Immediately remove from heat and season with lemon juice and salt to taste. Serve over fish, tofu or rice. (If you're cooking tofu, press it between two plates for a half-hour first to get the water out.)

Nutrition Facts : @context http, Calories 78, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 7 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 6 grams, Sodium 227 milligrams, Sugar 2 grams

CREAMY COCONUT TOMATO SOUP

Creamy Coconut Tomato Soup image

Provided by Valerie Bertinelli

Time 45m

Yield 8 cups

Number Of Ingredients 10

Ingredients

1 tablespoon coconut oil
1 yellow onion, diced
One 1-inch piece fresh ginger, peeled and grated
5 cloves garlic, roughly chopped
1/2 teaspoon red pepper flakes
Kosher salt
1 tablespoon tomato paste
One 28-ounce can crushed tomatoes
2 cups vegetable broth
One 13.5-ounce can coconut milk (not lite)

Steps:

Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the coconut oil and swirl it around to melt and coat the base of the pot. Add the onion, ginger, garlic, red pepper flakes and 1/2 teaspoon salt. Saute, stirring occasionally, until the vegetables have softened, about 5 minutes.
Add the tomato paste and stir to coat the vegetables. Add the crushed tomatoes, vegetable broth, coconut milk and another 1/2 teaspoon salt. Bring the mixture to a boil, then turn the heat down to low, cover and let simmer for 20 minutes.
Turn off the heat and remove the lid. Use an immersion blender to blend the soup until it's smooth. (This could alternatively be done in a blender.)
Ladle the soup into bowls and serve.