Tomato Coconut Soup (Vegan)
I once heard the adage, “cooking is cutting onions.” After years in foodservice, by my own experience, it has proven to be true. So I’ll take my shot at a truism –
“teaching food literacy is planting a tomato”.
Is it a fruit or a vegetable? How many varieties are there? Where does it grow? How can you prepare it? Can you eat it raw? Preserve it? The humble tomato is by far one of the most versatile staples in any garden. Our students grow a number of varieties and we menu them nearly year-round on our salad bar, in soups, and in a myriad of dishes. Our pastry chef even makes a tomato jam for our breakfast! We have a New Jersey bias, but the humble Nightshade originating in the Andes is grown and enjoyed worldwide.
Here is one way you can share it with your students — our vegan Tomato Coconut Soup, is rich and creamy without needing any dairy to achieve the result. The coconut remains very subtle and is balances nicely with the acidity of the tomato.
Ingredients: (Yields approximately 142 4oz portions)
- 1 Cup of Chopped Garlic
- 16 Cups Onions Chopped
- 8 Cups Carrot Chopped
- ½ Cup Olive Oil
- 1 #10 Can Tomato Paste
- 8 Quarts Vegetable Stock
- 1 #10 Can Coconut Milk
- 1 Cup Packed Fresh Parsley
- 10lbs Roma Tomato Oven-Roasted
- Salt and Pepper to taste
- Water to desired consistency
Directions: Sweat garlic, onion and carrot in olive oil on medium high heat until softened and just beginning to caramelize. Add tomato paste and vegetable stock, parsley, coconut milk and oven-roasted tomato, salt and pepper. Bring to a simmer for 20 minutes. Blend with and immersion blender to desired consistency add water if necessary to thin the soup. Taste and season again with salt and pepper.