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Description
I remember making a very buttery and creamy tomato soup and I craved it so intensely I finished it before eating any other food whatsoever. I wanted to make a non-dairy version and I had the idea for coconut milk and saw there were other versions so here is mine.
Ingredients
US|METRIC
4 SERVINGS
- BASE (CORE OF THE FLAVOR ELEMENTS)
- 28 Oz can Crushed Tomatoes.
- 1 can Coconut Milk
- 1.5 cups Chicken Stock
- 2 TB Minced Garlic
- 2 TB Cooking Oil of choice
- 1 TB Tomato Paste
- VARIABLES (CAN CHANGE WITHOUT CHANGING ENTIRE DISH)
- 1 Onion chopped
- BALANCING ACT (FINISH THE DISH BASED ON PERSONAL PREFERENCE)
- 1 TB Balsamic Vinegar
- 2 TS Rosemary
- Small Handful of Fresh Basil leaves torn
- Salt
- Pepper
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Directions
- Heat oil and add onions and garlic cook for a few minutes
- Add all other BASE ingredients and heat through
- Balance the dish!
- EXPERIMENTS 1 - Lime juice instead of vinegar 2 - finely chopped jicama 3 - Add heat with cayenne or fresh peppers
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Reviews(2)
Ros J. 8 years ago
Very tasty and quick! What size can of coconut milk? It didn't need any of the extras, just a bit of nice bread and a stick of celery on the side.
Jeffrey L. 8 years ago
Tasted very savory and felt good to the body. The coconut milk blended well with the tomatoes.
The combination worked well cutting the sharp acidity of the tomatoes and made each bite smooth.
All ingredients worked well together. It makes a good sized batch and after refrigerating overnight had a bowl
for lunch and it tasted even better.Soups are like that but it became even more blended if that makes sense.