Tomato Soup Recipe

14/08/2014 16:57 | Updated 20 May 2015

Tomato soup with lemongrass and coconut milk by

This yummy soup will warm your cockles on a chilly Sunday. If you have delicate palates to feed, you can reduce the lemongrass and use plain oil.

Prep Time: 40 minutes


1 small onion

2 garlic cloves

1 stalk lemongrass

200g green leeks

600g fully ripened tomatoes

3 tbsp extra virgin olive oil

350 ml vegetable stock

½ tsp ginger powder

½ tsp lemon pepper seasoning

1 tsp chilli oil

1 tsp sea salt

150 ml coconut milk

Freshly ground sea salt and white pepper


1. Peel and finely chop the onions and garlic. Squash the lemongrass on a chopping board and chop finely.

2. Wash the leek, cut in half lengthwise and then chop into fine strips. Wash the tomatoes, remove the stem ends and chop into three cm dice.

3. Sweat the garlic, onions and lemongrass in the hot olive oil until transparent. Add the diced tomatoes, vegetable stock, ginger, lemon pepper, chilli oil and sea salt and simmer at low temperature for 20 minutes. Puree the soup in the food processor and pass through a sieve.

4. Add the coconut milk and the leek and lightly cook for another five minutes. Add sea salt and pepper to taste.

More soup recipes to try:

Easy pumpkin soup

Butternut squash soup from Ella's Kitchen


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