Coconut-Tomato Soup
By :Urvashi Pitre
Print Recipe
Give tomato soup a zing with ginger and garlic, and expand its flavor with a luscious coconut finish. This soup begs you to throw everything into your Instant Pot and walk away, and then return later to a nutritious, tasty soup the whole family will enjoy.
Votes: 38
Rating: 4.66
Rate this recipe!
Course Soup
Cuisine Modern
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Coconut Milk, Ginger, Tomatoes
Prep Time 10 minutes
Cook Time 5 minutes
Servings
4 servings
Ingredients
  • 1 can coconut milk
  • 1 teaspoon Ginger minced
  • 1 red onion diced
  • 1 teaspoon salt
  • 6 large tomatoes cut into quarters
  • 1/2 teaspoon ground cayenne pepper
  • 1/4 cup cilantro freshly chopped
  • 1 teaspoon ground turmeric
  • 1 tablespoon agave nectar or honey
  • 1 teaspoon garlic minced
Course Soup
Cuisine Modern
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Coconut Milk, Ginger, Tomatoes
Prep Time 10 minutes
Cook Time 5 minutes
Servings
4 servings
Ingredients
  • 1 can coconut milk
  • 1 teaspoon Ginger minced
  • 1 red onion diced
  • 1 teaspoon salt
  • 6 large tomatoes cut into quarters
  • 1/2 teaspoon ground cayenne pepper
  • 1/4 cup cilantro freshly chopped
  • 1 teaspoon ground turmeric
  • 1 tablespoon agave nectar or honey
  • 1 teaspoon garlic minced
Votes: 38
Rating: 4.66
Rate this recipe!
Instructions
  1. In the inner cooking pot of the Instant Pot, combine all of the ingredients.
  2. Lock the lid into place. Select Manual and adjust the pressure to High. Cook for 5 minutes.
  3. When the cooking is complete, let the pressure release naturally. Unlock the lid.
  4. Using an immersion blender, mix the soup until smooth, and serve.
Recipe Notes

22 replies
  1. Johnwp8253
    Johnwp8253 says:

    My partner came down with a severe cold and wanted soup. I found this recipe on the app and had all of the ingredients available and made it. My partner and I loved it with some grilled cheeses! Will be a new soup in my repertoir!

  2. Koulak
    Koulak says:

    Made this soup and it was a hit!! My kids (12 & 9) loved it! So i am making it again but i am going to double the recipe. Do i have to double the cooking time too? Still a newbie for the Instant Pot!

  3. GoalieMom
    GoalieMom says:

    Great first recipe, used canned chopped tomatoes, forgot cayenne and it all turned out great…Vegan ans teenagers happy.

  4. Tara_bartlett
    Tara_bartlett says:

    Really delicious and very easy – my first instantpot recipe. I used low fat coconut milk. The person who asked what size can, i used a regular size can.

  5. Jan Fink
    Jan Fink says:

    No directions to peel and seed tomatoes which resilts in a smoother finish. Tomato skins arent as pleasant. Ginger and cayenne overwhelm the lovely tomato flavour. Refuce to at least half.

  6. Shannon Hodgins
    Shannon Hodgins says:

    For this recipe since you use an immersion blender you do not need to peel or seed the tomatoes since they get blended. Depending on preference you may wish to use less spices.

  7. MichaelL
    MichaelL says:

    Doubled the recipe (same cook time) and it was great. I like the flavor, and don’t find it spicy. I have made this twice and the second time poured the soup through a strainer after blending to get the seeds out. Good by itself, but have also poured it over some Indian rice and chicken and it was yummy.

  8. jcrosby
    jcrosby says:

    Love this! Nice heat to it though i can understand some finding it spicy. Love that its Paleo friendly and sp easy to make. Lunch for the week is ready!

  9. GabrielaC
    GabrielaC says:

    This was one of the easiest recipes I have tried so far! It is flavourfull, thick and rich in colour. Delicious! The spices give it a kick, so if you dont’t like spicy, this soup is not for you. Maybe a dollop of greek yogurt may soften the spices but I haven’t tried. I’d make this again! A great way to use your garden tomatoes.

  10. LadyRoast
    LadyRoast says:

    Excellent! Delicious! I’ve made twice with two different brands of coconut milk within three days. I served this soup with presoaked, cooked bulgar. Very satisfying. And it is spicy, but just right. The next time I’ll make it with coconut cream, just to try. This dish has made it to my potluck list and special occasions.

  11. Slater.andrewp@gmail.com
    Slater.andrewp@gmail.com says:

    Excellent soup for a cold day. I’m not sure why there are many reviews complaining about the spice level… Didn’t you know what you were getting into when you saw cayenne pepper and ginger on the ingredient list? We added a couple lemongrass stalks to the instant point – it added a very nice flavor profile. We also added some sautéed mushrooms once the soup had been blended – yum!

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