Real Recipes From Real Home Cooks ®

tomato coconut basil soup

Recipe by
Darci Juris
Scottsdale, AZ

I was in Park City, Utah skiing when I had the privilege of trying a coconut milk based tomato soup at this tiny restaurant in town. Served with a beet salad and a roll, I was in heaven! I told my friend that I MUST try to duplicate this soup. Well, here it is. Hope you are in heaven as well when you try it.

yield 6 -8 small bowls
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For tomato coconut basil soup

  • 2 can
    fire roasted diced tomatoes
  • 1 can
    stewed tomatoes
  • 1 1/2 c
    canned coconut milk
  • 2-3 c
    vegetable broth
  • 1/4 c
    onion, chopped
  • 2 clove
    garlic, chopped
  • 1 Tbsp
    olive oil
  • handful of fresh basil leaves
  • salt and pepper

How To Make tomato coconut basil soup

  • 1
    In a large pot, over medium heat, add olive oil and saute onions and garlic for a few minutes.
  • 2
    Add all the tomatoes and the broth, heat to a boil, reduce heat to simmer, and cook for about 15 minutes.
  • 3
    Meanwhile, in a food processor, add 1 cup of the coconut milk and basil, and pulse to chop basil, just enough to see small pieces (don't blend too much or milk will turn green). You can start with 1 cup of milk, and add more at the end if you want your soup slightly creamier and/or sweeter. Transfer to large container/bowl.
  • 4
    When soup is ready, let it cool slightly, and in batches, add to the food processor and blend until you reach a semi-smooth consistency. NOTE: You may not need to use all the broth when blending. I used a slotted spoon toward the end in order to produce a slightly thicker blended soup. You can always add more broth if needed at the end.
  • 5
    Add to large container/bowl with coconut milk. When finished, stir to combine, and season with salt and pepper.
  • 6
    Ladle into bowls, garnish with more basil if desired, and serve!
  • 7
    You can refrigerate this soup and reheat for up to one week.