Ginger Coconut Tomato Soup Recipes

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CREAMY COCONUT TOMATO SOUP

Provided by Valerie Bertinelli

Time 45m

Yield 8 cups

Number Of Ingredients 10



Creamy Coconut Tomato Soup image

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.

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)

GINGER COCONUT TOMATO SOUP

This is just another version of a good old stand by. The coconut milk makes it just a little more creamy. I used regular coconut milk but I am sure lite would be just fine also.

Provided by Lucky Chef

Categories     < 15 Mins

Time 10m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 4



Ginger Coconut Tomato Soup image

Steps:

  • Mix all ingredients together and heat on stove till piping hot. Do not leave it, stir often as it will burn.

Nutrition Facts : Calories 261.1, Fat 18.4, SaturatedFat 16, Sodium 675.3, Carbohydrate 23.8, Fiber 3.6, Sugar 15.4, Protein 4.5

1 (16 ounce) can condensed tomato soup (I use Campbells Condensed)
1 (13 1/2 ounce) can coconut milk
1 tablespoon grated gingerroot
salt and pepper

TOMATO-GINGER SOUP

This is based on a recipe from Ken Hom's Quick & Easy Chinese Cooking. He says in its intro: "This soup is a year-round favorite of mine because it can be made successfully with canned tomatoes, one of the few processed foods I find acceptable, so you need not wait for fresh tomatoes to come into season. Of course, it is delicious made with fresh ripe tomatoes when they are available at a reasonable price, and they also need little preparation and cook quickly. This is a refreshing soup that makes a sparkling first course. On hot summer days, try serving it at room temperature. For a Southeast Asian touch, add 2 tablesppoons lemon juice. The soup reheats successfully." My picky DH really likes it! :)

Provided by mersaydees

Categories     < 15 Mins

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6



Tomato-Ginger Soup image

Steps:

  • IF USING FRESH TOMATOES: Prepare by cutting them in half horizontally and squeezing out the seeds. Coarsely chop the flesh and set aside.
  • IF USING CANNED TOMATOES: Drain thoroughly and roughly chop.
  • Add stock to large saucepan and bring to the simmering point.
  • Add the ginger, soy sauce, chili bean paste, sugar, and tomatoes.
  • Simmer for 2 minutes.
  • Serve at once.

1 lb fresh tomatoes or 1 lb canned tomato
5 cups chicken stock
3 tablespoons fresh ginger, peeled and chopped
1 tablespoon light soy sauce
2 teaspoons chili bean paste
2 teaspoons sugar

CARIBBEAN GINGER TOMATO SOUP

Make and share this Caribbean Ginger Tomato Soup recipe from Food.com.

Provided by cookiedog

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 3



Caribbean Ginger Tomato Soup image

Steps:

  • Stir together soup, coconut milk and ginger in heavy, medium-size saucepan.
  • Bring to boiling over medium heat, stirring often.
  • Season with salt and pepper.Serve hot.

Nutrition Facts : Calories 213.9, Fat 18.5, SaturatedFat 16.2, Sodium 431.2, Carbohydrate 12.9, Fiber 0.9, Sugar 6.2, Protein 3

1 (10 3/4 ounce) can condensed tomato soup
1 1/2 cups canned unsweetened coconut milk (I used 1 cup)
1 tablespoon grated fresh ginger

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