I am a big lover of soups. I enjoying making them and I enjoy having them. There are a number of soup recipes on this blog, to show my love for it. If there is one soup I dislike slightly, it is the tomato soup. Be it at restaurants or at home, I seldom order the tomato soup or make one. I am not too fond of the tanginess of the tomatoes and somehow a tomato soup all by itself makes it too tangy for me.
Few days back when tomatoes were in abundance, I had to do something to get rid of them. The husband suggested a tomato soup. I had to plan on making it less tomato-y and more creamy without adding too many calories. I thought – Why not substitute the cream with some coconut milk and add some onions to compliment the tanginess of the tomatoes!? It worked perfectly. I was looking for ways to serve this soup and that’s when I remembered Lynne’s Salad in a bread bowl. I was so intrigued by her bread bowl idea and had been wanting to try it ever since I read about it n her blog. Bread bowls are not yet popular in my part of the world and my brain started looking out for alternatives. Luckily, I found a small whole bread loaf. Immediately I had the viola moment – my own easy bread bowl at home!! All I had to do was cut the loaf into two equal parts, remove a square of bread from the center and toast it in the oven with some olive oil. The result was this thick creamy tomato soup served warm in a bread bowl. It was a meal by itself and a much loved one at that!
While I was basking in the yumminess of the soup, the evening got darker and I am not much satisfied with the pictures. But then I thought, if this recipe turned out super yumm I have to share it on the blog irrespective of how bad the photos are. So, here I am.
To make <strong>Tomato Coconut Milk Soup in Bread Bowl | Vegan Creamy Tomato Soup</strong>
What I used –
- Ripe Tomatoes, 6-7 (large)
- Onion, 1 large
- Garlic Pods, 4-5
- Thick Coconut Milk, ½ cup (+ 2 tsp for garnish)
- Black Pepper Powder, 3/4th tsp
- Salt, as required
- Oil, 1 tsp
- Whole Wheat Bread Loaf, 1 (optional)
- Olive Oil, 1 tsp (for toasting the bread)
How I made –
1. In a pan, heat oil. Add finely chopped garlic and fry until golden. Add diced onions and fry until translucent.
2. Add chopped tomatoes and cook until mushy on a medium flame.
3. Meanwhile, cut the loaf of bread in half and using a spoon/knife, scoop out the center of the bread in such a way that it resembles a bowl. Apply olive oil all over the inside of the bread and toast in a preheated oven at 180°C for 6-10mins. Keep aside.
4. When the tomatoes are completely cooked, add pepper powder and salt. Mix well. Let the mixture cool down completely. Blend into a smooth paste in a mixer grinder. Transfer it to the pan again. Add some water if the soup is very thick. Bring to a boil and add thick coconut milk. Remove from heat.
5. Serve in the toasted bread bowl when the soup is warm. Sprinkle few tsp of coconut milk on top.
- If required, the tomatoes can be blanched in hot water and the skin can be removed. Results in a smooth soup.
- I used homemade coconut milk. Blend ½ cup of coconut with ½ cup of warm water. Strain the coconut milk.
- In case whole bread loaf is not available, this soup can be served in an ordinary bowl.
- Pour the soup into the bread bowl only before serving. The bread soaks up most of the water content from the soup making it quick thick.
- Don’t make this soup more watery if serving in the bread bowl.
- Don’t boil the soup after adding coconut milk as it can curdle.