Coco Bananas Fresh Tomato Soup Recipes

Steps:

• Fry the onion and garlic (in olive oil or dry fry it if you want fat free, but it tastes better with olive oil), until it is fragrant. Add the tomatoes, and 1.5 litres of water or vegetable stock.
• Bring to a boil and then reduce to a simmer. Cook on low until the tomatoes have stewed. Add the chopped herbs.
• Drain the tomatoes, but keep the liquid.
• Begin pureeing the soup, adding liquid until you reach the desired consistency. I like it to be thicker. Puree until it is smooth, or you can leave it chunky if you want. I like it to be very smooth.
• Season to taste, and re-heat.

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.

Steps:

• In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
• In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.

Steps:

• Combine the tomatoes, scallions, and dill in a food processor. Process until coarsely pureed, then transfer to a serving container.
• Whisk in the coconut milk, lime juice, paprika, salt, and pepper. Cover and let the soup stand, either at room temperature or refrigerated, for 15 minutes or so to allow the flavors to blend.
• To serve, ladle the soup into bowls, then place a little of each topping ingredient in the center of each bowl. Serve at once.
• This soup is nice served side by side with a cool noodle dish or a main dish salad. It pairs well with any of the following: fresh corn on the cob, steamed broccoli, or green beans. Complete a meal with any of the following choices: Southeast Asian Cold Noodles with Tempeh (page 166), Tropical Tofu Salad with Chutney Mayonnaise (page 157), Gado Gado (page 160), or Asian Edamame and Tofu Chopped Salad (page 158).
• Calories: 113
• Total Fat: 5g
• Protein: 3g
• Carbohydrates: 17g
• Fiber: 3g
• Sodium: 25mg