Sopa de Tomates con Platanos

Heat vegetable oil in a large pot over medium heat. Add the finely chopped onions and sauté until softened and translucent, about 3-4 minutes.

Add the chopped peeled tomatoes to the pot and cook for 5 minutes, stirring occasionally, until the tomatoes begin to break down and release their juices.

Pour in the chicken stock and bring the mixture to a gentle boil. Reduce heat to medium-low and simmer for 8 minutes to develop flavors.

Peel the bananas and slice them into 1/2-inch-thick rounds. Stir the banana slices into the soup and continue simmering for 4-5 minutes until the bananas are tender.

In a small bowl, whisk together the cornstarch with 3 tablespoons of cold water to create a smooth slurry. Slowly pour this mixture into the soup while stirring constantly to thicken.

Season the soup with salt and white pepper to taste. Stir in the grated coconut and half and half, mixing gently until the cream is fully incorporated.

Simmer for 1-2 minutes more without boiling to ensure the flavors meld, then taste and adjust seasoning if needed. Serve hot.