Fijian Tomato Soup
Indulge in the vibrant flavors of the Pacific Islands with Fijian Tomato Soup, a creamy and aromatic blend of ripe tomatoes, coconut milk, and warming spices. This quick and wholesome recipe marries traditional Fijian ingredients—like fresh ginger, cumin, and turmeric—with an irresistible depth of flavor, all balanced by a hint of chili for optional heat. The silky texture is achieved by pureeing the soup, while a garnish of fresh cilantro and a squeeze of lime adds a refreshing brightness. Perfect as a light meal or an elegant appetizer, this one-pot dish comes together in just 40 minutes, offering a delightful taste of Fiji in every spoonful! Keywords: Fijian Tomato Soup, coconut milk soup, tomato-based soup, Fijian recipes, Pacific Island cuisine, creamy vegan soup, spiced tomato soup.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 small chili, finely chopped (optional)
- 6 medium ripe tomatoes, chopped
- 1 cup coconut milk
- 2 cups vegetable stock
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon sugar (optional, to balance acidity)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 4 optional lime wedges (for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 3–4 minutes, until softened and translucent.
Stir in the minced garlic, grated ginger, and chili (if using), and cook for another 1–2 minutes until fragrant.
Add the chopped tomatoes to the pot and cook for about 5 minutes, stirring occasionally, until they start to break down.
Add the cumin powder, coriander powder, and turmeric powder, and stir well to coat the tomatoes with the spices.
Pour in the vegetable stock and bring the mixture to a simmer. Reduce the heat to low and let it cook for 10 minutes.
Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender, then return it to the pot.
Stir in the coconut milk, sugar (if needed), salt, and black pepper. Simmer the soup for another 5 minutes on low heat, allowing the flavors to meld together.
Taste and adjust seasoning as needed.
Serve the soup hot, garnished with fresh cilantro and a squeeze of lime if desired.
Nutrition Facts
Calories |
753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2389 mg | 104% | |
| Total Carbohydrate | 102.2 g | 37% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 53.3 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 237 mg | 18% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 3204 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
