Nourish Books
Silky Vegan Coconut Tomato Soup With Charred Garlic Toast
The classic tomato soup gets a unexpected hit of flavor from rich coconut milk.
December 1, 2024
Thanks to the addition of lime juice and coconut milk, this smooth, complex take on a classic tomato soup—from Heather Whinney’s Virtually Vegan—will warm you up and transport you to the tropics this winter.
What you need:
For the soup:
1 tablespoon olive oil
1 medium onion, finely chopped
½ teaspoon salt
¼ teaspoon ground black pepper
2 garlic cloves, finely chopped
1 teaspoon grated nutmeg
8 tomatoes, roughly chopped
1 tablespoon tomato paste
5 cups vegetable stock
2 (14-ounce) cans coconut milk
Juice of 1 lime
¼ cup fresh coconut chunks
¼ tablespoon chopped chives, to garnish
For the toast:
2 slices sourdough bread
1 tablespoon olive oil
2 large garlic cloves, halved
What you do:
- In a large saucepan over medium heat, warm oil. Add onion and cook 2 minutes, or until softened. Add garlic, salt, and pepper, and cook one minute more. Add nutmeg, tomatoes, and tomato paste, and stir. Increase heat to medium-high and stir in stock and coconut milk.
- Bring soup to a boil, then reduce heat and simmer gently, partially covered, for 20 minutes. Add lime juice. While the soup is cooking, preheat oven to 400 degrees.
- Onto a baking sheet, add coconut chunks and roast 7 minutes, or until golden. Shred coconut with a sharp knife into fine shards. Set aside.
- Heat a griddle pan over high heat. Brush bread slices with olive oil and grill each side until char marks appear. Rub warmed bread garlic cloves.
- Ladle soup into serving bowls, top with shredded toasted coconut and chives, and serve with garlic toast.
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