Coconut Milk Tomato Basil Soup by Barbara

This is a nice change from a traditional tomato soup. We are still overflowing with cherry tomatoes so I used coconut milk instead of half'n'half and accented it with basil and a fresh cucumber garnish.  

We had it for dinner and then for lunch.  It was a good idea.  I will definitely make this again.  

---Barbara

Coconut Milk Tomato Basil Soup

Serves 6 - 8

2 lbs. ripe sweet cherry tomatoes, rinsed

1 - 3 T. unsalted butter

1 extra large or 3 small onions, cut into crescents

2 garlic cloves, left whole, papers removed

salt

1 T. tomato paste

1 13.5 ounce can of coconut milk

1 t. dried French basil or 1 T. fresh basil

Garnish -- chopped cucumber and gochujang or other hot sauce

Additional garnish, a basil leaf

Melt the butter in a 4 quart sauce pan with cover, add the onions and let them start to soften.  

Add the sweet basil and salt and the cloves of garlic.   

Add the tomatoes.  

Bring to a boil, then lower the heat to a simmer and cover.  

Cook for 1 hour but check at 45 minutes.  They haven't popped yet.  

Now they are ready.  

Add the tomato paste and stir well.  A let it cook for a few minutes.  

Using a hand blender, remove the soup from the heat, then puree until smooth.  

Mix the coconut milk.  It is usually separated in the can.  

Add it to the pot. 

Turn the heat back on and gently reheat.  

Ladle the soup into bowls, add cucumber and gochujang.

Or alternatively, serve it with just basil as a garnish. 

B