Sometimes you just crave a good comfort meal like this one. The other day I, against my own advice, took a stroll down the soup aisle to check out my options for tomato. There were plenty. But I quickly realized that less than a month ago I had scolded my friend for eating canned soup and, despite being organic, low sodium, and packaged in a box, it really wasn’t all that much of an upgrade from the can.
I’ve never made homemade tomato soup. But I was thinking, how hard could it be? I grabbed a few different varieties of tomatoes and headed home to lay out the contents of my grocery bag on the counter… deciding where to start. I’m a big proponent of figuring things out as you go, especially when it comes to cooking, so instead of looking up how people usually transform raw tomatoes into creamy soup, I just sort of stared at the tomatoes until I figured it out.
I ended up roasting the tomatoes and then when they were soft enough, threw them in a big pot, mashed them up, and added the rest of my ingredients. I’ve mentioned before that making soup is great because you literally throw everything in a pot and walk away. This method has worked for every soup I’ve ever made, so I think I’m on to something.
Adding coconut milk, the canned kind not the carton, to this recipe was a game changer. It gave it that comforting, creamy texture that accompanies a typical tomato soup while adding in a really unique, savory flavor. I definitely recommend pairing this up with a grilled cheese. I went for a brioche bread + fresh mozzarella + basil combo. If you guys can’t find a fresh loaf of brioche bread you need to immediately drive to your nearest bakery and demand it. I’ve used many a loaves of bread in my grilled cheese making and brioche is the best one yet. Seriously.
Tomato Coconut Soup
4 cloves garlic, minced
2 tbsp olive oil
1 can coconut milk
salt and pepper, to taste
Coconut flour (for thickening)
1. Preheat oven to 375 degrees (F).
2. Cut the stems out of your tomatoes and place on a baking sheet lined with cooking spray. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 15-20 minutes.
3. In a medium sized pot over medium heat, add olive oil and garlic. Stir around until fragrant then add tomatoes and mash with potato masher or large fork. Stir in coconut milk. To thicken, add coconut flour (anywhere from 2 tbsp to 1/4 cup), whisking constantly.
4. If you desire a smoother soup, as opposed to one with chunks of tomato floating around, just pour the soup through a strainer to get rid of the larger pieces of tomato.