Recipe courtesy of Valerie Bertinelli
Creamy Coconut Tomato Soup
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- Level: Easy
- Total: 45 min
- Active: 25 min
- Yield: 8 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 205
- Total Fat
- 16 g
- Saturated Fat
- 14 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 704 mg
- Level: Easy
- Total: 45 min
- Active: 25 min
- Yield: 8 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 205
- Total Fat
- 16 g
- Saturated Fat
- 14 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 704 mg
Ingredients
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Directions
- 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.
