Tomato Coconut Soup

I had this at an upscale restaurant and was able to come up with my own version. This is so easy to make for such an impressive starter or side dish. A new twist on a boring tomato soup!

INGRIDIENT

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

DIRECTION

Step: 1

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.

Step: 2

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.

Step: 3

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.

NUTRITION FACT

Per Serving: 332 calories; protein 7g; carbohydrates 26.2g; fat 25.6g; sodium 1133.6mg.

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