Tomato Coconut Cream Soup (Vegan)
A creamy plant-based tomato soup that uses pantry ingredients like canned tomatoes and coconut milk. Tasty by itself or add protein and spinach to make it a one-pot soup meal.
Servings: 5
Calories: 253kcal
Ingredients
- 1 onion
- 2-3 garlic cloves
- 1 small piece ginger 1 tsp finely minced
- 3-4 green cardamom pods
- 2-3 tablespoons oil
- 1 can crushed tomatoes 28 fl oz
- 1 can coconut milk 13.5 fl oz
- Salt to taste
Instructions
- Finely mince the ginger and garlic. Finely dice the onion. Alternatively, blend/finely mince ginger, garlic, and onion in a food processor.
- In a large pot, heat oil over medium heat until hot. Open the cardamom pods by crushing in a motor or pestle, then add to hot oil. Fry until fragrant, then add the ginger, garlic, and onion.
- Saute for 5 minutes or until onions are sweaty and translucent. (It may help to put the lid on for a couple of minutes to trap the steam.)
- Open the cans of crushed tomatoes and coconut milk and add to the aromatics. Using the same cans, add 1 can each of water, rinsing out any remainder coconut milk and tomatoes and adding to the pot (28 fluid ounces + 13.5 fluid ounces).
- Bring to a boil then simmer over low heat for 15-20 minutes. The soup will become darker in color and the tomato flavor will condense as it simmers.
- Add salt to taste and adjust for consistency if necessary by adding more water.
Video
@hellenshouse Tomato coconut cream soup 🥫 This plant-based / vegan soup could not be easier to make - you only need two cans - one tomato one coconut. No need to measure anything. No need to blend anything. easy peasy dinner's ready/ check it out on my blog here https://hellenshouse.com/tomato-coconut-cream-soup/ #tomatosoup #tomatosouprecipe #plantbased #veganrecipes #onepotmeals #onepotrecipes #easysouprecipes #soupseason
♬ original sound - Hellen Chan - Hellen Chan