Tomato soup was always a favorite of mine growing up, and like most kids, I had it with grilled cheese. When our granddaughter Emmy was really young her and dairy didn’t “get along,” we started making a lot of things without dairy, and although I couldn’t come up with a great cheeseless grilled cheese, this soup is insanely good and Emmy loves it. I also don’t miss the dairy a bit. The great thing about this soup is that it comes together super quickly and canned tomatoes are great in it. So it’s fast and cheap! Serve with the Parmesan crisps if dairy is not a problem.
| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- Olive oil, for cooking
- 1 onion, diced
- Kosher salt and freshly ground black pepper
- 3 cloves garlic, minced
- One 2-inch piece fresh ginger, peeled and grated
- One 14.5-ounce can San Marzano crushed tomatoes
- One 13.5-ounce can full fat coconut milk
- 1 cup grated well aged Parmigiano-Reggiano
Instructions
- Set up a grill for indirect heat by building the coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- Place a saucepan over the direct heat side of the grill and add 2 tablespoons olive oil. Add the onions with a pinch of salt, then move to the indirect heat side of the grill and cook until the onions soften, 3 to 4 minutes. Add the garlic and ginger and cook for another 2 to 3 minutes. Stir in the tomatoes and coconut milk.
- Bring to a simmer and season with salt and pepper. Move to the indirect heat side of the grill and simmer for 30 minutes, stirring occasionally, until all the flavors come together. Puree until smooth in a blender or with an immersion blender.
- For the Parmesan crisps: Place a large cast-iron pan over the indirect heat side of the grill. Sprinkle 1/4 cup Parmesan in one quadrant of the pan, then continue to create 4 separate circles that are about 3 inches in diameter. Close the top of the grill (your grill should be at 350 degrees F) and bake until golden brown, 3 to 4 minutes. Serve the soup with the Parmesan crisps if using!
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 421 |
| Total Fat | 34 g |
| Saturated Fat | 24 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 18 g |
| Cholesterol | 25 mg |
| Sodium | 645 mg |
Reviews
Loved this recipe! Very easy to make and the soup tasted delicious. I will definitely make this soup often since these are ingredients I usually have in my kitchen.
This is delicious with the full fat Coconut milk
It does not scream coconut, worth using the best tomatoes for this
San Marzano as written. Next time I will add some Silk cream for extra richness.
It does not scream coconut, worth using the best tomatoes for this
San Marzano as written. Next time I will add some Silk cream for extra richness.
Dairy doesn’t like me either…I love recipes like this. Thank You!
Ugh—coconut milk in tomato soup! C’mon Michael. Cashew cream is a much better option and so easy to make (boil a cup of raw cashews for 10 minutes, drain and cool, add to a high speed blender and cover with 1” of water above the level of the nuts for thick consistency or 2” for thinner consistency, blend until smooth. Use distilled water if you prefer a neutral light color, tap water may impart a slight grayish undertone). If you don’t have a high speed blender, there are so many great dairy alternatives available in the supermarket now , including heavy cream substitutes (from Silk) or just use one of the non-dairy coffee creamer options. The days of only having canned coconut milk as an option are long gone!