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Creamy Tomato Coconut Soup With Rustic Almost No Knead Bread

Creamy Tomato Coconut Soup With Rustic Almost No Knead Bread

What is comfort food? A big bowl of hot, creamy tomato soup and rustic crusty bread for dipping. That’s comfort food. The kind that mom used to make. The kind that you bring to a friend of neighbor in a time of need. That’s comfort food. These recipes, creamy tomato coconut soup and rustic almost no knead bread, are for a very special cause this week.

Creamy Tomato Soup and Rustic Almost No Knead Bread

 I had happened to see this recipe on Dine and Dish last week and wanted to make it but for some reason I totally missed seeing one of her major ingredients in the list as well as I didn’t have any heavy cream on hand. So I decided to just make my own version of a creamy tomato soup instead. I still want to try hers, but I am thrilled with how good mine turned out considering I made it up on the spot with what I had in the house at the time. I LOVE creamy tomato soup.


I am really not sure why tomato soup is one of the soups that is the most comforting to people. Maybe because it is something their parents made for them as a kid when home on a cold day? Easy to make with only a few ingredients. So good with another simple recipe such as a grilled cheese or thick, crusty bread. 

Whatever the reason may be, tomato soup is comforting and delicious in any way it is made. My daughters love tomato soup as much as I do. 

Here is the recipe for the soup – 

Yield: 8-10

Creamy Tomato Coconut Soup

A hearty creamy tomato soup with coconut milk, perfect for a chilly fall day with crusty artisan bread to dip in it


  • 4 tbsp butter OR coconut oil for a non-dairy version
  • ½ yellow onion, diced
  • 4 large garlic cloves, peeled and minced
  • 4 tbsp fresh basil, chopped fine
  • 2 26 ounce containers of POMI chopped tomatoes
  • ¼ c organic tomato paste
  • 4 cups chicken broth or vegetable broth for a vegetarian version
  • ¼ tsp red pepper flakes
  • 1 ½ tsp sea salt, divided
  • 1 tsp ground black pepper
  • 1 cup coconut milk - full fat
  • Extra chopped basil for garnish


In a heavy bottomed pot or Dutch oven, melt the butter over medium heat and continue to cook until frothy and starting to brown just a little, add in the onions and garlic and sauté un the browning butter for 5 -6 minutes.

Add in the tomato paste and sauté another 3-4 minutes to caramelize the onions and paste. Add in the Pomi tomatoes and the basil and stir to combine. Add in the broth, red pepper flake ,half the salt and pepper, raise the heat to medium high and bring to a boil, lower the heat back down and simmer for 30-45 min until slightly reduced and thickened.

Remove from heat and let cool for 20 min.

Puree the soup in 2-3 batches in a blender. Return to the pan and heat on low until simmering again. Add in the remaining salt if needed and slowly add in the coconut milk. Stir well til combined.

Taste and adjust seasonings if needed. Serve hot, garnish with fresh basil

And the bonus recipe for the rustic almost no knead bread. The bread is a must with soup! 

Yield: 8-10

Rustic Almost no Knead Bread

A rustic almost no knead artisan style bread. Perfect for dipping in soup


  • 4 cups bread flour
  • 1 1/2 tsp instant rise or active yeast
  • 2/3 c room temp beer, preferably a pale ale, not a dark beer( I used Mirror Pond Pale Ale)
  • 2 tsp salt
  • 1 cup water, room temperature
  • 1 ½ tsp white vinegar (not wine)
  • 1 tbsp bread flour


  • Whisk the flour, yeast and salt together in a large bowl, add in the water, beer and vinegar and stir until it starts to form a shaggy ball. Cover the bowl loosely with plastic wrap and let sit at room temperature a minimum of 8 hours to overnight about 12-15 hours.
  • Turn the dough out onto a lightly floured surface and knead about 10 times, and shape to form a smooth ball with the seam side down. Place a large piece of parchment paper in the large bowl, sprat with olive oil spray and set the dough into the bowl. Cover again loosely with the plastic wrap and let sit at room temp until doubled in size, about 2 hours.
  • At the last half hour of the dough rising, set a Dutch oven with the lid on in an oven on a rack set at the lowest level and preheat to 500 deg f. Let it pre-heat for 30 minutes.
  • Once the dough has doubled in size, lightly dust the top with about a tablespoon of flour and score an X on the top of the dough with a sharp knife.
  • Partially pull out the rack from the oven with the Dutch oven on it, remove the lid and carefully set the loaf into the pot and replace the lid. Reduce the heat to 425 deg f and bake for 30 minutes. Remove the lid and test the temperature of the bread in the center of the loaf with a meat thermometer. If it’s not at 220 deg F, bake uncovered another 10-20 minutes until it reaches that temperature.
  • Remove the bread from the pot and cool on a wire cooling rack about 2 hours before serving.
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