I don’t know about you but I am feeling GREAT not shopping for food as I wind my pantry down for Passover! What a great feeling to be using everything I have! Who would have thought that by doing so I would come up with a great new recipe? I had Pomi tomatoes in the box that I have been wanting to use, and I also had 2 cans of unsweetened organic coconut milk that I had bought for a recipe that I never made. Soooo…I googled “tomatoes , coconut soup recipe” and volia!
The recipe is my altered version of one that I found from this website: Natural health news.
I adapted it as follows:
Creamy Vegan Tomato Soup:
1 box Pomi chopped tomatoes
¼ cup Pomi tomato Puree
1 14.5 oz. can of unsweetened organic coconut milk
1 T organic crushed garlic
1 medium onion, chopped
1 t fresh ground pepper
1 t sea salt
6 frozen basil cubes (you can use about 2 T. chopped, fresh basil as well)
- Saute onion and garlic.
- Add tomatoes, tomato sauce, coconut milk, salt, and pepper, mix well.
- Bring soup to a boil for a minute or two, then simmer for about half an hour, adding basil about half way through.
- Let soup cool, then puree using an immersion blender.
- Reheat and serve. (Garnish with basil if you wish)
I served this soup with toasted whole wheat pita chips. Just drizzle EVOO on the Pitas and bake, turning once, until they are browned and crispy (about 30 minutes). Break up into pieces to your liking.