Coconut Tomato Soup

By Karem
Yield 4 servings

This creamy tomato soup with a hint of lime is a unique twist on the usual Italian inspired varieties. Our Coconut Tomato Soup recipe is delicious when prepared with fresh summer tomatoes, but canned tomatoes can be used otherwise. Using coconut milk as “cream”, this tomato soup recipe is Paleo, vegetarian, and vegan friendly as well. Serve it as an appetizer to your main course or as a light lunch with a side of our mouth-watering Grain-Free Herbed Focaccia Bread.

Ingredients:

• 3 tablespoon(s) coconut oil
• 1 small onion(s) diced
• 2 medium garlic clove(s) minced
• 9 medium tomato(es) diced, about 6 cups for 4 servings
• 1 can(s) coconut milk, full fat (403 mL)
• 1 medium lime(s), juiced
• 2 tablespoon(s) coconut, unsweetened shredded for garnish
• 2 tablespoon(s) basil, fresh for garnish
• 1/8 teaspoon(s) sea salt to taste
• 1/8 teaspoon(s) black pepper to taste

Method:

1. Heat the coconut oil in a large pot or Dutch oven. Add the onion and cook until soft. Add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce heat and simmer 20 minutes, until tomatoes are broken down. Season with salt and pepper, and puree the soup using an immersion blender or regular blender to the texture of your choice.
2. Stir in the coconut milk and lime juice, simmer until soup is heated through. Taste, adjust seasoning, and serve sprinkled with the coconut and cilantro.