Tomato & Citrus Soup (with Canned Tomatoes)
Servings 2
A warm, bright tomato soup lifted with coconut milk and fresh orange. Soft aromatics, gentle spices, and a clean citrus finish. Smooth, cosy, and quietly rich, the kind of bowl that feels simple but tastes like you spent all day on it.
Ingredients
- 2 tbsp olive oil 1
- small shallot or half an onion, finely sliced
- 3 garlic cloves minced
- 1 tsp fennel seeds
- ½ tsp ground coriander
- ¼ tsp ground caraway seed
- 1 can 400g / 14oz whole or crushed tomatoes
- 1 cup vegetable stock or more for thinner consistency
- ½ cup coconut milk
- Juice + zest of 1 orange
- Sea salt & cracked black pepper
- Small handful fresh basil leaves
Method
- Aromatics: Heat olive oil in a medium pot. Add shallot and cook 3–4 min until soft. Add garlic, fennel seeds, coriander, and caraway; toast 30 sec until fragrant.
- Tomatoes: Add the canned tomatoes, crush them slightly with a spoon, and season lightly with salt and pepper. Simmer 10 minutes uncovered to reduce and concentrate.
- Blend: Add stock and coconut milk. Simmer 10 minutes more, then blend until smooth (immersion blender or regular). Return to pot.
- Citrus finish: Add orange juice and zest. Simmer 2–3 minutes just to marry the flavors — don’t overcook or the citrus turns bitter. Adjust salt and pepper.
- Serve: Drizzle with olive oil, scatter basil leaves, and maybe a crack of chili if you like heat.