Mediterranean Tomato Basil Coconut Soup

This delightful soup merges traditional Italian flavors with tropical coconut, creating a creamy, comforting dish that’s both refreshing and satisfying. The vibrant tomatoes and aromatic basil harmonize beautifully with rich coconut milk, while a hint of garlic and lemon zest elevates the taste, making it a perfect starter or light meal. This recipe is vegan and gluten-free, ensuring it fits a variety of dietary needs.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 cans (14 oz each) diced tomatoes, with juice
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon red pepper flakes
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped
• Juice of 1 lemon
• Lemon zest for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the diced tomatoes (with their juice), coconut milk, and vegetable broth to the pot. Stir to combine.
4. Season with dried oregano, red pepper flakes, salt, and pepper. Bring the mixture to a simmer, then reduce heat to low and let it cook for 15-20 minutes to develop flavors.
5. Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
6. Stir in the chopped fresh basil and lemon juice, cooking for an additional 2-3 minutes.
7. Serve hot, garnished with lemon zest and additional fresh basil if desired.