Creamy Tomato & Coconut Soup Recipe – Easy Indian Style

Last Updated on 2 months by Neha Deshmukh

Creamy Tomato & Coconut Soup Recipe – Easy Indian Style

Hey everyone! If you’re anything like me, a cozy bowl of soup is the ultimate comfort food. And this Creamy Tomato & Coconut Soup? It’s a hug in a bowl, seriously. I first made this when I was craving something warm and comforting, and I wanted to put a little Indian twist on a classic tomato soup. The coconut adds such a lovely sweetness and creaminess – it’s a game changer! It’s surprisingly easy to make, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t your average tomato soup. We’re taking inspiration from South Indian flavours, blending the tang of tomatoes with the subtle sweetness of coconut. It’s creamy, flavourful, and perfect for a chilly evening. Plus, it comes together in under 30 minutes! It’s a fantastic starter, a light lunch, or even a comforting dinner with some crusty bread.

Ingredients

Here’s what you’ll need to whip up this delicious soup:

• 250 gms Tomato
• 50 gms Carrot & Onion (roughly equal parts)
• 1 tbsp Butter
• 1/2 tbsp Plain flour
• 2 tbsp Milk
• 3 cups Water
• 1/4 – 1/2 cup Tomato sauce (adjust to your liking!)
• A pinch Sugar
• 2 tbsp Grated Coconut
• Salt to taste
• Bread croutons, for serving
• Crushed pepper, for serving

Ingredient Notes

Let’s talk ingredients! A few little tips to make this soup extra special:

• Coconut: I love using freshly grated coconut for the best flavour. It really shines through! In South India, coconut is used everywhere – from curries to chutneys to desserts. It’s a staple ingredient, and it adds such a unique richness. If you’re short on time, you can use desiccated coconut, but fresh is best.
• Roux: The butter and flour base (roux) is a technique borrowed from French cooking, but it’s become quite popular in Indian-influenced creamy soups. It helps thicken the soup beautifully and creates a lovely smooth texture.
• Tomatoes: Ripe, juicy tomatoes are key! Roma tomatoes or vine-ripened tomatoes work wonderfully. They have a good balance of sweetness and acidity. Avoid using overly acidic tomatoes, as they can make the soup too tart.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, melt the butter in a pan over low heat. Once melted, add the plain flour and stir constantly for a minute or two. This is your roux – keep stirring to prevent it from burning!
2. Gradually pour in the milk while stirring continuously. Keep stirring until you have a thick, smooth white sauce. Don’t worry if it seems a little lumpy at first, just keep stirring!
3. Now, add the sliced tomatoes, chopped carrots, and onions to the pan. Add the tomato sauce, a pinch of sugar, and salt. Sauté everything for 2-3 minutes, letting the flavours meld together.
4. Pour in the water and bring the mixture to a boil. Once boiling, reduce the heat and simmer until the vegetables are tender – about 10-15 minutes.
5. Let the soup cool slightly, then carefully blend it with the grated coconut until it’s super smooth. I use an immersion blender for this, but a regular blender works great too!
6. Strain the soup through a fine-mesh sieve to remove any pulp. This will give you an extra silky-smooth texture.
7. Return the strained soup to the stove and heat it through for about 5 minutes. Don’t let it boil!
8. Serve hot with bread croutons and a sprinkle of crushed pepper. Enjoy!

Expert Tips

• Don’t rush the roux! Low and slow is the key to preventing burning.
• Taste as you go and adjust the seasoning to your liking.
• For a richer flavour, use homemade vegetable broth instead of water.

Variations

• Vegan Adaptation: Swap the butter for olive oil or a vegan butter alternative, and use plant-based milk.
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend instead of plain flour. Bob’s Red Mill 1-to-1 Baking Flour works really well.
• Spice Level Adjustment: My friend, Priya, loves a little heat in her soup. Add a pinch of green chilies or a generous grind of black pepper for a spicy kick!
• Festival Adaptation: This soup makes a lovely starter for special occasions like Diwali or Christmas. It’s light, flavourful, and sets the stage for a delicious meal.

Serving Suggestions

This soup is fantastic on its own, but here are a few ideas to elevate your meal:

• Serve with crusty bread for dipping.
• Add a swirl of coconut cream for extra richness.
• Garnish with fresh coriander leaves.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for up to 2 months. Just thaw it overnight in the refrigerator before reheating.

FAQs

Is this soup suitable for babies or young children?

Yes, it is! Just make sure to skip the pepper and adjust the salt to a very minimal amount. The creamy texture and mild flavour are perfect for little ones.

Can I use canned coconut milk instead of grated coconut?

You can, but the flavour won’t be quite as fresh. If using canned coconut milk, use about 1/4 cup and reduce the amount of water slightly.

What type of bread croutons pair best with this soup?

Garlic croutons are always a winner! But plain or herb-seasoned croutons also work beautifully.

How can I adjust the thickness of the soup?

If the soup is too thick, add a little more water. If it’s too thin, simmer it for a few more minutes to allow it to reduce.

Can this soup be made ahead of time?

Absolutely! You can make the soup a day or two in advance and store it in the refrigerator. Just reheat it gently before serving.