Not (Just) Another Tomato Soup

I realize this is my third tomato soup post of the season. I would apologize, but they're all so different and worthy in their own right. First you've got your classic Cream of Tomato Soup. Then you've got a thick, robust Almost BLT Soup and now this one. It has a fusion feel to it. The trilogy of flavor components; garlic, ginger and coconut milk, give this a distinct tropical mood. The tomato makes it taste fresh from the backyard garden.

Fusion Tomato Soup

Makes 6 cups

2 teaspoons safflower oil

1 onion, chopped

1 1/2 tablespoons fresh minced ginger

1 clove garlic, minced

1 cup chicken broth

1/2 cup, plus 1/3 cup coconut milk

28 ounces fresh tomatoes (about 3 large)

1 tablespoon, plus 1 teaspoon sugar

1 teaspoon hot sauce

2 teaspoons salt

Chopped cilantro, for garnish (optional)

Fried shallots, for garnish (optional)

Heat oil in a Dutch oven over medium-high heat. Add onion and saute for about 10 minutes, until the onions are softened and fragrant. Add ginger and garlic, saute 2 minutes. Add broth, coconut milk, tomatoes, sugar, hot sauce and salt. Start on variable #1, increase to #10, then high. Run for 1 minute.

Serve hot with chopped fresh cilantro and fried shallots (optional).