Ewa Wachowicz's secret to creamy tomato soup without dairy

Tomato soup without cream? Here you go. Ewa Wachowicz's method for a creamy and smooth, slightly whitened soup does not require any dairy. Try it, and it will become a staple in your repertoire.

Do you want to make a creamy and smooth tomato soup without cream or any other dairy addition that will make everyone fall in love with it? You can easily prepare such a soup in your kitchen. Use Ewa Wachowicz's advice, who revealed her secret to the perfect tomato soup. The secret ingredient may be surprising, but I have tried this recipe and confirmed it is an ideal choice.

This particular ingredient, which gives your soup its creaminess and mellows its flavour, is readily available. It works excellent in tomato soup, especially when it turns out to be too sour. You can buy this product anywhere; it might even be on your refrigerator shelf. We usually associate it with desserts, but it can also work wonders in savoury dishes.

Instead of traditional cream, use coconut milk. A mild, slightly coconut flavour characterizes it. This product is mainly associated with desserts, but it works equally well as an addition to savoury dishes, such as risotto, sauces, casseroles, or pasta. Coconut milk perfectly enhances the flavour of soups, including tomato soup. Ewa Wachowicz shared her recipe for tomato soup with coconut milk. This dish also includes other slightly oriental additions.

Ingredients:

• 770 grams of tomato puree,
• 770 grams of coconut milk,
• 1 carrot,
• 1 parsley root,
• 1 onion,
• the white part of a leek,
• 2 tablespoons of clarified butter,
• 1 teaspoon of turmeric,
• 1 teaspoon of sweet paprika,
• ½ teaspoon of hot paprika,
• a piece of ginger,
• salt, pepper,
• juice from ½ lime,
• jasmine rice,
• fresh cilantro,
• lime.

Preparation:

1. Heat butter in a pot and sauté the vegetables cut into sticks: carrot, parsley root, and a piece of celery.
2. After a while, add the chopped onion.
3. When the onion is sautéed, add the leek cut into slices.
4. Season the mixture with turmeric and paprika, then add coconut milk and about 500 millilitres of water.
5. Cover and cook the soup until the vegetables are tender. In the meantime, add grated ginger.
6. Add the puree to the end of cooking and season with salt, pepper, and lime juice.
7. Serve the tomato soup with rice, lime, and cilantro.