Creamy Tomato Coconut Soup with Grilled Bread

Ingredients (serves 4):

• For the Soup:
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 medium tomatoes (about 500g), chopped
  • 1 can (400ml) coconut milk
  • 1 cup vegetable broth
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • Salt and pepper, to taste
  • Fresh basil or cilantro, chopped (for garnish)
• For the Grilled Bread:
  • 4 slices rustic bread (such as sourdough)
  • 2 tbsp olive oil
  • 1 clove garlic, halved (optional)
  • Salt, to taste

Method:

Prepare the Soup:

1. Sauté the Aromatics:
   • Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
   • Add the minced garlic and sauté for another 1 minute until fragrant.
2. Add the Tomatoes and Spices:
   • Add the chopped tomatoes to the pot. Stir in the ground cumin, smoked paprika, ground coriander, and ground cinnamon. Cook for about 5 minutes until the tomatoes start to break down.
3. Simmer the Soup:
   • Pour in the coconut milk and vegetable broth. Bring the mixture to a simmer, then reduce the heat to low. Let it simmer for about 20-25 minutes until the flavors meld together.
4. Blend the Soup:
   • Use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the soup to a blender and blend in batches. Return the soup to the pot and season with salt and pepper to taste.

Prepare the Grilled Bread:

1. Preheat the Oven:
   • Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
2. Prepare the Bread:
   • Brush both sides of the bread slices with olive oil. If you like, rub one side of each slice with the halved garlic clove for extra flavor.
   • Place the bread slices on the prepared baking sheet and sprinkle with a little salt.
3. Grill the Bread:
   • Bake the bread in the preheated oven for about 10-12 minutes until golden brown and crispy. Keep an eye on them to prevent burning.

Serve:

1. Ladle the Soup:
   • Divide the creamy tomato coconut soup among four serving bowls.
2. Add the Grilled Bread:
   • Place a slice of grilled bread on top of each bowl of soup.
3. Garnish:
   • Sprinkle with chopped fresh basil or cilantro for a burst of fresh flavor.

Chef's Notes:

• Tomato Variety: Use ripe, flavorful tomatoes for the best results. You can also use canned tomatoes if fresh ones are not available.
• Spice Adjustments: Adjust the spices according to your taste preferences. You can add more or less of any spice to suit your flavor profile.
• Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. The grilled bread is best enjoyed fresh, but any leftovers can be stored in an airtight container for up to 2 days.
• A Comforting Dish: This creamy tomato coconut soup is perfect for a cozy meal, especially on a chilly day. The combination of rich coconut milk and fresh tomatoes creates a delightful and comforting soup, complemented by the crispy grilled bread. Enjoy!