Creamy Tomato and Basil Soup with Pan-Seared Scallops
This creamy tomato and basil soup is a quick and easy weeknight meal that's packed with flavor. The soup is made with a base of canned tomatoes, coconut milk, and fresh basil, and it's thickened with a touch of cornstarch. The scallops are seared until golden brown and then added to the soup for a touch of protein and elegance. This soup is sure to become a favorite in your household!
I first had this soup at a restaurant in Italy, and I was immediately hooked. The soup was so creamy and flavorful, and the scallops were cooked perfectly. I knew I had to recreate this dish at home, so I started experimenting with different ingredients and techniques. After a few tries, I finally came up with a recipe that I'm really happy with. This soup is just as creamy and flavorful as the one I had in Italy, and the scallops are cooked to perfection. I hope you enjoy this recipe as much as I do!
Creamy Tomato and Basil Soup with Pan-Seared Scallops Creamy Tomato and Basil Soup with Pan-Seared Scallops Creamy Tomato and Basil Soup with Pan-Seared Scallops Creamy Tomato and Basil Soup with Pan-Seared Scallops
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 2 tablespoons (30 ml) extra-virgin olive oil
  • 1 cup (120 g) chopped yellow onion
  • 4 cloves garlic, minced
  • 2 (28 oz/800 g) cans whole peeled tomatoes, with their juices
  • 3 cups (720 ml) unsweetened coconut milk
  • 1 teaspoon (5 g) dried basil or 3 tablespoons (15 g) fresh basil, chopped
  • 1 pound (450 g) sea scallops, cleaned and deveined
  • 1 tablespoon (15 g) chopped fresh parsley (for garnish)
Instructions
  1. In the air fryer basket, heat the olive oil on the Air Fry setting at 350°F (175°C) for 3 minutes.
  2. Add the onion and cook until softened, about 5 minutes.
  3. Stir in the garlic and cook for 30 seconds more.
  4. Add the tomatoes and their juices, coconut milk, and basil. Season with salt and pepper to taste.
  5. Close the air fryer basket and cook on the Air Fry setting at 350°F (175°C) for 15 minutes, or until the soup has thickened.
  6. Meanwhile, pat the scallops dry with paper towels.
  7. Season with salt and pepper.
  8. In a large skillet, heat 1 tablespoon (15 ml) of olive oil over medium-high heat.
Why It Works
  • The combination of canned tomatoes, coconut milk, and fresh basil creates a rich and flavorful soup base.
  • The cornstarch thickens the soup without making it heavy or gummy.
  • Searing the scallops before adding them to the soup gives them a beautiful golden brown color and a slightly crispy texture.
  • The addition of fresh parsley adds a touch of brightness to the soup.