John Myers
Tomato Soup with Coconut
The perfect tomato soup with coconut recipe with a picture and simple step-by-step instructions.
- 800 g Tomatoes
- 1 rifle Coconut milk, 400 g
- 1 tsp Grained vegetable broth
- 2 Onions
- Salt, pepper, sugar
- Oil
- Scald the tomatoes briefly and then peel them and cut them into cubes. (Alternatively, also use canned tomatoes). Peel the onion and cut into fine cubes. Steam the onion in a little oil until gaseous. Add tomatoes. Pour in the coconut milk. Add the stock, salt and pepper and 1 teaspoon sugar. Let everything simmer for about 15 minutes. If necessary add some water.
- Now finely puree with the blender and season to taste. If you want, you can mix in some more cream. Serve with toasted bread cubes.
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