Best Bombay Tomato Coconut Soup Recipes

Herbed Bombay Tomato Soup image

Provided by morgainegeiser

Categories Asian

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

2 teaspoons vegetable oil
1 very large onion, thinly sliced
4 garlic cloves, crushed
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon fennel seed, slightly crushed
2 bay leaves
1 (28 ounce) can crushed tomatoes
1 1/2 cups vegetable broth
1 teaspoon sugar
1 cup peas
1/2 cup evaporated milk
1 tablespoon finely chopped fresh mint leaves

Steps:

Heat oil in a large saucepan over medium heat. Add onion, garlic and spices. Cook stirring frequentley, 5 minutes or until onion is tender.
Add small amounts of water as necessary, about a tablespoon at a time, to prevent sticking.
Add tomatoes, broth and sugar. When mixture boils, reduce heat to medium-low, cover, and simmer 15 minutes.
Stir in peas and cook covered 10 minutes more. Stir in milk and remove from heat. Remove and discard bay leaves.
Spoon soup into bowls and garnish with mint leaves.

Nutrition Facts : Calories 186.6, Fat 5.8, SaturatedFat 1.9, Cholesterol 9.1, Sodium 300.6, Carbohydrate 29.7, Fiber 7.1, Sugar 4.6, Protein 8.4

Fresh Tomato-Coconut Soup image

Yield 6 servings

Number Of Ingredients 11

2 pounds tomatoes, coarsely chopped
2 scallions, green parts only, coarsely chopped
2 to 3 tablespoons fresh dill or cilantro leaves
One 14- to 15-ounce can light coconut milk
Juice of 1 lime, or more to taste
1 teaspoon sweet paprika
Salt and freshly ground pepper to taste
1 large yellow tomato, finely diced
1/2 cup cooked chickpeas
1/4 cup finely diced orange or green bell pepper
6 to 8 fresh basil leaves, cut into strips

Steps:

Combine the tomatoes, scallions, and dill in a food processor. Process until coarsely pureed, then transfer to a serving container.
Whisk in the coconut milk, lime juice, paprika, salt, and pepper. Cover and let the soup stand, either at room temperature or refrigerated, for 15 minutes or so to allow the flavors to blend.
To serve, ladle the soup into bowls, then place a little of each topping ingredient in the center of each bowl. Serve at once.
This soup is nice served side by side with a cool noodle dish or a main dish salad. It pairs well with any of the following: fresh corn on the cob, steamed broccoli, or green beans. Complete a meal with any of the following choices: Southeast Asian Cold Noodles with Tempeh (page 166), Tropical Tofu Salad with Chutney Mayonnaise (page 157), Gado Gado (page 160), or Asian Edamame and Tofu Chopped Salad (page 158).
Calories: 113
Total Fat: 5g
Protein: 3g
Carbohydrates: 17g
Fiber: 3g
Sodium: 25mg

Creamy Coconut Tomato Soup image

Provided by Valerie Bertinelli

Time 45m

Yield 8 cups

Number Of Ingredients 10

1 tablespoon coconut oil
1 yellow onion, diced
One 1-inch piece fresh ginger, peeled and grated
5 cloves garlic, roughly chopped
1/2 teaspoon red pepper flakes
Kosher salt
1 tablespoon tomato paste
One 28-ounce can crushed tomatoes
2 cups vegetable broth
One 13.5-ounce can coconut milk (not lite)

Steps:

Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the coconut oil and swirl it around to melt and coat the base of the pot. Add the onion, ginger, garlic, red pepper flakes and 1/2 teaspoon salt. Saute, stirring occasionally, until the vegetables have softened, about 5 minutes.
Add the tomato paste and stir to coat the vegetables. Add the crushed tomatoes, vegetable broth, coconut milk and another 1/2 teaspoon salt. Bring the mixture to a boil, then turn the heat down to low, cover and let simmer for 20 minutes.
Turn off the heat and remove the lid. Use an immersion blender to blend the soup until it's smooth. (This could alternatively be done in a blender.)
Ladle the soup into bowls and serve.