Tomato Cappuccino

Warming, comforting, spicy, and tasty Tomato Coconut soup.. served like a cappuccino ..why not! With roasted fresh tomatoes, garlic, olive oil, caramelized onions and optional add-ins for extra creaminess. Let's get right into this soup. It's a creamy tomato soup, using coconut milk as the base AND a secret ingredient to add extra flavour.

Bacon! Mmmmm. Here is what you'll need to round up before you start cooking: * 1 Large onion * 3 Shallots * 4 large Tomatoes * 2 cups of cherry tomatoes * Garlic * Turmeric * Oregano * Bacon (optional) * Salt and pepper * Olive oil * Coconut milk Put all ingredients into the pot and cook on for 5 minutes.

Preheat oven to 400 degrees. Mix all the ingredients with coconut milk and get a smooth soup. Pour the soup into individual cups. Top with the coconut milk froth and sprinkle some dried cilantro on top. Notes * The coconut is not a predominant flavor in this soup but If you don't like coconut milk, sub with soy milk. * Want to add protein to this soup? Throw some boneless chicken in with the other ingredients and cook for 12 minutes under high pressure. Puree all ingredients like the recipe states and enjoy. * You can also use cashews or chickpeas for extra creaminess. Enjoy xox