Ecuadorian Tomato Soup with Bananas

Sopa De Tomates Con Platanos (Ecuador)
Serves 4-6, but you can halve it easily
Barry says, “This is just about the best tomato soup I’ve ever eaten.”

1 large can tomato puree
4 bananas, peeled and sliced
2 C chicken or vegetable stock
2 T cornstarch
1/2 t salt
1/4 C half & half
2 T oil
1/8 t white pepper
2 onions, diced
2 T coconut, grated (optional)

In large saucepan, combine tomatoes, stock and salt. Bring to a boil, then cover and simmer over low heat for 10 minutes.
Saute onions in oil until transparent. Add banana slices. Saute, crushing slightly. Stir puree into onion mixture.
In bowl, combine cornstarch and half & half. Stir in about 1/4 cup hot tomato soup. Stir cornstarch mixture into remaining soup.
Stir constantly over low heat until soups thickens slightly. Season with white pepper.
To serve, top each serving with coconut.