- 2 teaspoons vegetable oil, or as needed
- 1 cup diced onion
- 1 cup diced celery
- salt and ground black pepper to taste
- 2 cups water
- 1 (16 ounce) can diced tomatoes
- 1 (16 ounce) can coconut milk
- 1 (16 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- Heat vegetable oil in a skillet over medium heat; cook and stir onion and celery in the hot oil until softened, about 10 minutes. Season with salt and black pepper.
- Mix onion mixture, water, diced tomatoes, coconut milk, tomato sauce, and tomato paste together in a large pot; bring to just a boil. Reduce heat and simmer until heated through, 15 minutes.
- Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
05/01/2018
recipepes.com
Tomato Coconut Soup, recipe
PT15M
PT1H
5
455 calories
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