Indulge in the rich comforting flavours of this roasted tomato soup. Perfect for a cozy night in or a gathering with friends. Serve with a delicious sourdough grilled cheese to dip in this creamy soup.
This autumnal tomato soup has limited ingredients and is quick to make. Perfect for a busy family weeknight!
Ingredients:
- Roma tomatoes
- Red sweet peppers
- Bulb of garlic
- Yellow onion
- Coconut milk
- Basil leaves
- Vegetable stock
- Olive oil
- Salt & Pepper
Directions:
- Preheat your oven to 450 degrees F for the roasted tomato soup.
- Wash and dry the tomatoes and peppers.
- Cut the tomatoes, peppers, onion and garlic bulb in half and place on a baking sheet for roasting.
- Coat all of the vegetables with a drizzle of olive oil and a sprinkle of salt and pepper.
- Roast in the oven at 450 degrees F for 30-35 minutes or until the vegetables have a nice char.
- Squeeze out the roasted garlic cloves from the bulb into a blender.
- Add (in batches) the vegetables, basil, vegetable stock and coconut milk and blend until smooth for a perfect roasted tomato soup.
- Transfer blended soup to a pot to heat.
- Serve hot and enjoy this delicious roasted tomato soup!!
Looking for a dessert to complete your meal? Try this delicious apple turnover recipe.
Roasted Tomato Soup
Indulge in the rich comforting flavours of this roasted tomato soup. Perfect for a cozy night in or a gathering with friends
Equipment
- 1 blender
- 1 Sheet Pn
Ingredients
- 2 lbs tomatoes, halved I used Roma
- 2 sweet red peppers, cored and quartered
- 1 bulb of garlic, halved
- 1 large yellow onion, halved
- 1/2 cup coconut milk
- 1/2 cup vegetable or chicken stock
- 3 tbsp olive oil
- salt and pepper to taste
- handful of basil
Instructions
- Preheat oven to 450 degrees F
- Wash and cut the tomatoes and peppers and place on baking sheet
- Peel and halve the yellow onion and place on baking sheet
- Halve the bulb of garlic and place on baking sheet
- Drizzle the olive oil to coat the vegetables and sprinkle with salt and pepper
- Roast at 450 degrees F for 30-35 minutes or until the vegetables have a nice char
- Let the vegetables cool before handling
- Squeeze out the garlic cloves into the blender and add the rest of the vegetables
- Add the basil, coconut milk and vegetable stock and blend until smooth
- Pour the soup into a pot to warm prior to serving
- Salt and pepper to taste if needed
