Tomato Coconut Soup – Vermont Organic Farm | Cedar Circle Farm & Education Center
We served this at our 2011 Tomato Tasting garnished with purple basil, coconut cream, & lime sugar, and it was a huge hit. As it’s such a simple dish, the success of this soup depends upon the...
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Cooking tools:
- Immersion blender
- Blender
- Microplane
- Pepper mill
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Pot
- Saucepan
- Wooden spoon
- Slotted spoon
- Measuring cup
- Mixing bowl
- Ladle
- Serving bowl
- Spoon
- Colander
Ingredients
- 1 onion finely chopped
- 2 Tbsp butter (or extra virgin olive oil, for dairy free)
- 1 1/2 cup tomatoes oven-roasted; pureed
- 1 1/2 cup full-fat coconut milk
- 1 1/2 cup chicken stock (ideally homemade!)
- salt
- freshly ground pepper
- purple basil (optional garnish)
- lime zest (optional garnish)
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