Creamy Tomato Soup

This easy creamy tomato soup blends caramelized onions, garlic, and ginger with tomatoes and coconut milk (or heavy cream) for a smooth, rich texture. Topped with crispy shallots, toasted cashews, and basil, it's a warm and comforting dish for chilly days.

Course Soup

Cuisine American

Keyword creamy tomato soup, tomato soup

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 499kcal

Author Julia

Ingredients

Cashews + Crispy Shallots

1 cup cashews roughly crushed or chopped
2 shallots thinly sliced
½ cup coconut oil melted, divided
salt to taste

Tomato Soup

2 tablespoons coconut oil
1 large onion finely chopped
1 inch ginger peeled and minced
5 cloves garlic minced
28 oz canned whole tomatoes crushed by hand (I used 28 oz can - San Marzano tomatoes)
13.5 oz full-fat unsweetened coconut milk (400ml) - reserve 4 tablespoons for drizzling on top when serving
28 oz water using the San Marzano tomato can
salt to taste

Garnishes

Thai basil sprigs or roughly chopped
shallot infused coconut oil from frying shallots
salt and pepper to taste

US Customary - Metric

Instructions

Cashews and Crispy Shallots

Preheat your oven to 375 degrees. Line a baking sheet with parchment paper. Toss the cashews in 1 tablespoon coconut oil and season with salt and pepper. Place the cashews evenly on the parchment paper lined baking sheet and place in the oven for about 5-8 minutes. Once toasted, remove from the oven and let cool on the baking sheet.
Prepare a plate or tray with paper towels and set aside.
In a small pan, pour your oil and heat on medium. Do not heat on high or you will burn your shallots.
Saute the shallots in the oil, constantly stirring, about 8-10 minutes. You may need to fry them in batches. With a slotted spoon, remove from heat once you see a slight browning and then put them on your paper towel lined plate or tray. Sprinkle immediately with salt and let cool while you prepare the soup. They will continue to brown and crisp up as they cool. Reserve the shallot/coconut oil for garnishing.

Tomato Soup

In a large pot, heat your coconut oil on medium-high heat and saute your onions with a generous pinch of salt until caramelized and brown, around 10 minutes. Next, add the garlic and ginger and saute until fragrant, about 2-3 minutes.
Add the tomatoes, coconut milk, and water. Bring to a boil, lower the heat to a simmer and cover, cooking for about 30 minutes. Once finished, using an immersion blender or blender, blend the soup until it’s smooth and creamy. Adjust with salt and pepper to taste.

Assembly

Ladle the soup into bowls, drizzle 1 tablespoon of coconut milk per bowl if using, shallot infused coconut oil, sprinkle with the toasted cashews, crispy shallots, and sprigs or roughly chopped Thai basil. Add salt and pepper to taste. Enjoy!

Nutrition