Make Ahead

Tomato soup with coconut milk

July 21, 2015
0 Ratings
Photo by Annada Rathi
  • Prep time 10 minutes
  • Cook time 20 minutes
  • Serves 4
Author Notes

I grew up in Mumbai, India and this recipe is called 'tomato saar" in my mother tongue, Marathi. "Saar" means "essence," so this recipe embodies the essence of its ingredients. —Annada Rathi

What You'll Need
  • 4 tablespoons tomato paste
  • 1/2 cup coconut milk
  • 3 cups water
  • 2 teaspoons unsalted butter or clarified butter (ghee)
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon red chile powder
  • 1/2 teaspoon peeled, grated ginger
  • 1 teaspoon salt
  • 1/4 teaspoon sugar
  • 2 tablespoons chopped cilantro
  1. Whisk tomato paste and 2 1/2 cups of water to form a smooth liquid. Heat unsalted butter or ghee in a pot and add cumin seeds. Once the seeds start popping, add the tomato mixture.
  2. Add salt, sugar, red chile powder and ginger. Let boil. Meanwhile mix coconut milk and 1/2 cup water in a bowl and pour into the tomato mix. Allow the tomato soup to boil and top off with chopped cilantro. Enjoy this soup on a cold, wintry day or combine with a vegetable pilaf for a light, Sunday dinner.

See what other Food52ers are saying.

  • fadimart
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To some people's frustration, I like to talk about food before cooking, while cooking, while eating and of course after eating.

5 Reviews

fadimart December 3, 2022
Great Recipe, for babyorganicformula
harryjakson September 5, 2022
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harryjakson September 5, 2022
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Divya August 9, 2015
A must try recipe! I made this for my two boys and they loved it.
manisha.deshmukh July 27, 2015
Excellent recipe!! It was super delicious and very easy to make.