The skiing and riding has been so good in Park City this season, and what’s better to warm you up after a day on the slopes than a bowl of hot soup. I recently tried the tomato soup with coconut milk at 501 Main and I fell in love. The soup was delicious, but so was the atmosphere. We sat upstairs next to the fireplace, overlooking the hustle and bustle of Main Street, while enjoying the dreamy decorations of rustic sticks and sparkling lights.
Tomato Soup with Coconut Milk from 501 Main.
The perfect treat for Meatless Monday, this soup is vegan and gets it’s creaminess from coconut milk, which offers a subtle sweetness that is just to die for. I had to have it again, so I attempted to remake the recipe at my home. I think it came out great! I chose the tomatoes with basil since the basil sounded like it would pair well with the coconut flavor. Also, you can go for the full-fat coconut milk, because it’s a “good” fat! Here’s the recipe:
Ingredients
- 2 teaspoons coconut oil
- 1/2 yellow onion, diced
- 1 clove garlic, minced
- 28 ounces can crushed tomatoes with basil
- 2 cups vegetable stock
- 1 can coconut milk
- Salt and pepper
Instructions
- Melt the coconut oil in a soup pot, then add in the onion with a pinch of salt, and cook for 5 minutes until softened. Add in the garlic then cook for another minute.
- Add in the tomatoes and vegetable stock, then bring to a boil, then reduce to simmer. Simmer on low for 30 minutes.
- Next, puree the soup with an immersion blender, or pour into a high speed blender.
- Pour the pureed soup back into the soup pot with the heat on low. Stir in the coconut milk, then season with salt and pepper. Enjoy!
What a terrific idea from 501 Main to add coconut milk to tomato soup. I can’t wait to go back and try out some of their other amazing dishes. They have an incredible menu for Meatless Mondays. Some additional options are: Vegan “Chicken” Bites, Vegan Chili, Baked Ratatouille, Vegan Curry, and Vegetable Risotto.
Tomato Soup with Coconut Milk – 501 Main Recipe Remake
