Creamy fire roasted tomato coconut soup recipe garnished with basil in a ceramic bowl.

Creamy Fire Roasted Tomato Coconut Soup

Ingredient List

  • 6 tablespoons (90 mL) virgin coconut oil
  • 2 medium yellow onions, chopped
  • 4 cloves garlic, chopped
  • 1 can (796 mL/28 oz) Muir Glen™ Organic Fire Roasted Crushed Tomatoes
  • 1 1/2 cups (375 mL) vegetable stock
  • 1 can (400 mL) whole fat coconut milk
  • 1/4 teaspoon (1 mL) cayenne pepper (optional)
  • 1 teaspoon (5 mL) kosher salt
  • Freshly ground black pepper
  • Chopped green or purple basil (for garnish)

Preparation

  1. Melt coconut oil in a large saucepan over medium-low heat. Add onion and garlic; cook, stirring, until onions have softened, about 15 minutes.
  2. Add tomatoes, stock, coconut milk, and cayenne pepper. Season with kosher salt and freshly ground black pepper. Bring to a boil. Reduce heat to low and cook until tomatoes, onions, and garlic are soft, 10 to 20 minutes.
  3. Working in batches, transfer soup to the jar of a blender and puree until smooth. Return to saucepan and place over medium heat. Cook until soup is heated through.
  4. If the soup seems too thick, stir in some extra stock to thin. Taste and adjust seasonings. Serve immediately with a sprinkling of Thai purple or Italian green basil.