Tomato and Coconut Milk Soup
Cherry Tomato, Veggie, and Coconut Milk Soup
With cherry tomatoes being grown locally, as well as a range of green vegetables, this is a great soup to make in Majuro. I bought the cherry tomatoes at MISCO for $2.50 a pound (May, 2018).
I’m guessing that the whole soup, which would serve eight … with leftovers … cost me less than $10.
- 1 onion (chopped)
- 4 garlic cloves (minced)
- 2 pounds of cherry tomatoes (cut in half)
- 1 small green bell pepper (optional)
- 1/2 cup lightly steamed green beans (optional)
- 1 cup leafy greens such as spinach or bok choy (optional)
- 1 cup vegetable stock (add more stock at the end if wanting a thinner soup)
- 1 can coconut milk
- 1 sprig fresh basil (more for garnish. Can substitute with dried herbs)
- salt and pepper (to taste)
- Warm the oil in a saucepan over a medium heat.
- Add the onion and garlic and cook and stir until soft.
- Add the bell pepper and green veggies if using. Cook for five minutes (until slightly soft).
- Add the tomatoes.
- Stir occasionally, until the tomatoes begin to lose their shape.
- Pour in vegetable stock and herbs and simmer uncovered until tomatoes have broken down to a thick soup.
- Remove from the heat and allow to cool a little.
- Transfer to a food processor, in batches if necessary, and pulse until very smooth. Or use an immersion blender, as I did.
- Stir in one can of coconut milk.
- Garnish with fresh basil if using. Season to taste and serve hot.
