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.
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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.
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  • Servings : Serves 6

Ingredients

  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1/4 cup olive oil
  • One 28 oz. can of crushed tomatoes
  • 24 oz. water
  • 1 bay leaf
  • 2 teaspoons oregano
  • pinch of cinnamon
  • One 12 oz. can of coconut milk
  • 1/4 cup toasted flaked coconut (sweetened)
  • salt & pepper, to taste
  • sugar, to taste (optional)
 

Directions

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.
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recent comments
6/7/2013 , 
nikki  b.
thanks to my friend mary who put me onto this. lovely soup. I roasted a batch of tomatoes in a light spray of olive oil, with plenty of garam masala sprinkled on top - I didn't fancy tinned. I didn't need all the coconut milk as there is already quite a lot of water in it - in fact I would suggest just going easy on the fluids till you have got the right consistency as the fluid quantities are quite high. Served with a dressed green salad & wholemeal roll - fantastic eve meal!
5/5/2012 , 
Rene  M.
In response to the comment below, coconut milk has no cholesterol, only animal products contain cholesterol. Also, the fat in coconut milk is healthy fat, no need to use the low fat version. I can't wait to make this!
5/5/2009 , 
Jennifer  J.
loved this recipe, but substituted a 14oz can of spicy rotel tomatos in place of half the tomatos the recipe called for. DELISH!
2/28/2009 , 
Dipa  S.
One can try the low fat version of the coconut milk, to cut down on the fat and cholesterol. It will not alter the taste, but will be healthier for sure. Also using fresh tomatoes helps to cut down on the sodium.
2/16/2009 , 
Mai  F.
This is a great recipe! But I never tryed it with canned tomatoes only fresh ones. Nothings like the fresh stuff!!! Add some kaffir lime leaves and you get a little bit of thai flavour in it!
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Nutrition Facts

Serving Size: 1.5 cups
Calories 190
Calories From Fat 120
Total Fat 14g
Saturated Fat 12g
Cholesterol 0mg
Sodium 200mg
Total Carbohydrates 16g
Dietary Fiber 4g
Sugars 3g
Protein 4g
Nutritional information provided by
Compu-Food Analysis, Inc.