Ginger Coconut Tomato Soup Recipes

GINGER COCONUT TOMATO SOUP

Ginger Coconut Tomato Soup image

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

Ingredients

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

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

CARIBBEAN GINGER TOMATO SOUP

Caribbean Ginger Tomato Soup image

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

Ingredients

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

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

CREAMY COCONUT TOMATO SOUP

Creamy Coconut Tomato Soup image

Provided by Valerie Bertinelli

Time 45m

Yield 8 cups

Number Of Ingredients 10

Ingredients

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.

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