Homemade Tomato Soup with Coconut Milk

Tomato Puree

  • 4 lbs (1800 grams), very ripe tomatoes skinned (fresh or frozen) or canned whole skinned tomatoes

  • 2 small onions, chopped

  • 2 tsp sugar

  • Freshly ground black pepper and salt to taste

Cut skinned tomatoes into quarters and put into a stainless steel saucepan with the onion, salt, freshly ground pepper and sugar.  Cook, covered, on a gentle heat until the tomatoes are soft.   Process until smooth using an immersion blender, food processor or blender.  Measure out 5 cups for the soup recipe below and allow the remaining puree to get cold before preserving/storing the rest.  (will last in the freezer for months or until the next time you want to make tomato soup)

  • 1 onion, finely chopped

  • 2 TBSP unsalted butter or extra virgin olive oil

  • 5 C. tomato puree (see recipe above)

  • 1 cup vegetable or chicken stock

  • 1 cup coconut milk

  • Freshly ground black pepper, salt and sugar to taste

Sweat the onions in the butter/oil on a gentle heat until soft but not browned.  Add the tomato puree, coconut milk, and stock.  Season with salt, freshly ground pepper and sugar.  Bring to a boil and simmer for a few minutes.

Process until smooth using an immersion blender, food processor or blender.  Taste and dilute further if needed.  Bring back to the boil, correct the seasoning and serve with a drizzle of coconut milk and a good warm bread!

Serves 8


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