Friday, 30 May 2014

Tomato Coconut Cream Soup

This is based on one of the nicest tomato based sauces I've ever had and I got this from Maple Spice.
I had the idea of making it into a soup when my mother in law had a creamy tomato soup in a restaurant and said she thought there was coconut milk in it. truly delicious!


Tomato Coconut Cream Soup

Ingredients

1 Tbsp vegan margarine
1 Tbsp olive oil
1 large shallot, diced
4 cloves garlic, finely chopped
100ml white wine
250g tomato paste
I can coconut milk
1/4 tsp salt
5 grinds black pepper
1 Tbsp fresh parsley, finely chopped
1 cup water


Method

Heat the margarine and olive oil in a medium saucepan until the margarine melts.
Add the shallots and garlic and fry for a few minutes over low heat until the shallots are soft.
Add the wine and let simmer until it has reduced about a third.
Add tomato paste, salt and pepper, coconut milk and water and stir well.
Bring back to a simmer, cover and let simmer for about 15 - 20 minutes stirring occasionally until reduces slightly.
Turn off the heat and let cool slightly then tip it all into a blender and blend until smooth and creamy.
Add more pepper to taste.
Serve with crusty GF bread rolls or garlic bread!

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