Tomato Coconut Soup

Name: Tomato Coconut Soup
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams coconut milk; 454 grams tomato sauce; 454 grams diced tomatoes; 237 milliliters diced celery; 4 servings salt and ground black pepper to taste; 237 milliliters diced onion; 170 grams tomato paste; 2 teaspoons vegetable oil, or as needed; 473 milliliters water

Tomato Coconut Soup might be just the soup you are searching for. This recipe serves 4. One serving contains 397 calories, 8g of protein, and 30g of fat. Autumn will be even more special with this recipe. It is a good option if you're following a gluten free, whole 30, and vegan diet. Head to the store and pick up celery, onion, water, and a few other things to make it today. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

Heat vegetable oil in a skillet over medium heat; cook and stir onion and celery in the hot oil until softened, about 10 minutes. Season with salt and black pepper.

Ingredients you will need

Salt And Pepper

Cooking Oil

Celery

Onion

Equipment you will use

Frying Pan

Mix onion mixture, water, diced tomatoes, coconut milk, tomato sauce, and tomato paste together in a large pot; bring to just a boil. Reduce heat and simmer until heated through, 15 minutes.

Ingredients you will need

Coconut Milk

Tomato Paste

Tomato Sauce

Tomato

Onion

Water

Equipment you will use

Pot

Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

Ingredients you will need

Soup