Bombay Tomato-Coconut Soup
Here's a recipe that starts with an everyday staple—a can of crushed tomatoes—and ends up in an exotic corner of the world.
Adapted from a traditional Indian recipe that often pairs it with mango chutney and chicken, this flavor-packed soup features toasted coconut sprinkled on top—an element that mellows the tomatoes' acidity and provides an extra-delicious crunch. Serve with our Lemon-Basil Monkey Bread
to perfectly complement flavors.
step 1Add the olive oil to a 5-quart soup pot and heat until hot. Add the onion and celery and sauté until tender (approximately 10 minutes).
step 2Add the canned tomatoes, water, bay leaf, oregano, and cinnamon and bring to a boil. Simmer for 5 minutes. Stir occasionally.
step 3Stir in the coconut milk and remove the bay leaf.
step 4In a blender, working in batches of no more than two cups, purée the soup. Hold a towel or large hot pad over the lid of the blender so it will not blow open and scald you with hot soup.
step 5Place the soup back on the stove and season with salt, pepper, and a little sugar (optional).
step 6Garnish with a sprinkle of toasted coconut on top (see note below). Serve the soup hot.
Note: To toast the coconut: preheat oven to 350ºF. Spread the flaked coconut evenly on a cookie sheet. Place on the middle rack of the oven and cook for 3-5 minutes. Watch the coconut closely since it can burn quickly. If necessary stir the coconut to brown evenly.