Tomato Soup with Coconut Milk and Orange Zest

Tomato soup is a comforting classic, but it can be given a new lease of life with two simple ingredients: coconut milk, which makes it creamy without any cream, and orange zest, which adds a fresh aroma and balances the acidity of the tomatoes. It is an easy recipe, made in a single pot in about 40 minutes, and it usually goes down well with the whole family.

At a glance

• Difficulty: easy
• Preparation: 15 minutes
• Cooking: 25 minutes
• Serves: 4 (about 1.5 litres)

Ingredients

• 800 g tinned peeled tomatoes (2 tins) or 1 kg ripe fresh tomatoes, preferably plum tomatoes
• 1 medium onion, chopped
• 2 garlic cloves, chopped
• 2 tablespoons (30 ml) olive oil
• 200 ml coconut milk
• 750 ml homemade vegetable stock or water
• 1 small courgette (about 200 g), cut into small cubes
• Zest of 1 orange (only the orange part, without the white pith)
• 1 dessertspoon chopped mint
• 1 dessertspoon chopped basil
• Salt and black pepper, to taste

Method

1. Wash the orange well and grate the zest before you start. Set the zest aside on a small plate.
2. In a medium saucepan, heat the olive oil over a medium heat and add the onion. Cook for 5 minutes, stirring now and then, until soft and translucent. Add the garlic and cook for 1 more minute, without letting it burn.
3. Add the tomatoes. If using tinned tomatoes, let them simmer for about 5 minutes; if using fresh tomatoes cut into pieces, allow 10 minutes, until they start to break down.
4. Pour in the coconut milk and the vegetable stock. Once it comes to the boil, lower the heat and simmer for 10 minutes with the lid half on.
5. Remove from the heat and blend with a hand blender until smooth. If you use a jug blender, let the soup cool for a few minutes first and never fill the jug more than halfway.
6. Return the pan to the heat, add the courgette cubes and half of the orange zest and cook for 5 minutes, until the courgette is tender but still holds its shape.
7. Season with salt and pepper, turn off the heat and stir in the mint and basil.
8. Leave to rest for 2 to 3 minutes and serve with the remaining orange zest sprinkled on top.

Tips for a well-balanced soup

• Acidity: if the tomatoes are very acidic, add half a grated carrot when you soften the onion. It sweetens the soup naturally, so there is no need for sugar.
• Just the right amount of orange: the white pith of the peel is bitter. Use a fine grater and zest only the outer layer.
• Coconut milk: the regular version is fairly high in fat; for a lighter soup, use light coconut milk or replace half of it with unsweetened oat drink.
• Salt: if you use shop-bought stock, taste before seasoning, as it usually contains plenty of salt already.
• Herbs: always add them at the end, off the heat, so they keep their colour and aroma.

Variations and serving ideas

This soup is easy to adapt to whatever you have at home. To make it more nourishing and filling, try:

• With pulses: add 200 g cooked chickpeas or white beans together with the courgette.
• With extra vegetables: blend a roasted red pepper or 150 g of pumpkin into the soup.
• A spicy version: add a pinch of chilli or some grated ginger to the onion base.
• To serve: top with toasted pumpkin seeds, wholemeal toast or a swirl of plain yoghurt.

For children, you can halve the amount of orange zest and blend the courgette as well, so that the soup is completely smooth.

Storage

Once cooled, the soup keeps in the fridge, in a closed container, for 3 days. It can also be frozen in individual portions for up to 3 months; in that case, freeze it before adding the herbs and add fresh ones when reheating. Reheat gently over a low heat, stirring, and loosen it with a little water if it has thickened.

In summary

With tomatoes, coconut milk, courgette and the zest of one orange, you can make a velvety, fragrant and easily adaptable soup in about 40 minutes. Soften the onion and garlic well, blend the soup before adding the courgette, and keep the herbs and part of the zest for the very end. Make a larger batch, freeze it in portions and you will always have a light, tasty meal ready to go.