Easy Tomato Soup Recipe Coconut Milk

The chickpeas thicken the soup and the coconut creates a creamy velvety texture without adding real cream.

Easy tomato soup recipe coconut milk. Sauté for 3 5 minutes. Bring to just a boil. Cook for about 15 minutes.

If not using a pressure cooker bring to the boil and simmer for about 1 2 hour. Add the cumin then the canned tomatoes and coconut milk reserving a little bit of the coconut milk if you want some to drizzle on top. Using the back of a wooden spoon gently smash the tomatoes.

Raise the heat to medium and bring everything to boil. Add onion garlic and mushrooms. Add the entire can of whole tomatoes including the liquid and 1 cup of water.

If the coconut milk separates after reheating add the soup to a pot and stir constantly with a whisk over medium low heat until it comes back together or blend with your immersion blender. Using an immersion blender or standing blender blend tomato soup until smooth. Tip in the chopped tomatoes and tomato pure and stir well.

2 cans of tomatoes 2x 400g 500ml water 1 can coconut milk 400ml 15 big basil leaves ca. Pour in the coconut milk and use the tin to measure out an equal amount of water. Pour soup into a blender no more than half full.

Bring to a boil then simmer for 15 20 minutes. For a lighter soup you can use light coconut milk or get this the leftover watery milk from the can after you ve made coconut cream. The soup is basically.