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–+ servings

Roasted Tomato Soup

4.3 from 3 votes
Serves: 4 servings
Prep Time: 30 minutes
Cooking Time: 40 minutes
Total Time: 1 hour 10 minutes

Ingredients

  • 5 roma tomatoes, cut in half
  • 1/2 yellow onion, cut into 4 wedges
  • 5 -6 cloves of garlic
  • 2 carrots, peeled
  • 1 red bell pepper
  • 2 tbsp fresh chopped basil
  • 1 cup vegetable broth, plus more as needed
  • 1/2 cup full-fat coconut milk, creamy part
  • 1 tbsp tomato paste
  • 1/2 -1 tsp salt, as needed
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper flakes
  • 1/4 tsp Italian seasoning
  • Olive oil

Top with

  • Coconut milk
  • Balsamic glaze
  • Olive oil
  • Red pepper flakes
  • Fresh basil

Directions

  1. Preheat the oven to 400 F
  2. Cut the carrots and bell pepper into 2u0022 pieces and add them to a parchment lined sheet pan with the tomatoes, onion and garlic. Drizzle generously with olive oil and season with salt and pepper
  3. Roast the vegetables for about 35-45 minutes, until the vegetables are fork tender.
  4. If you have an immersion blender, add the roasted vegetables to a pot with the vegetable broth, coconut milk, basil, tomato paste and spices and blend them together until smooth. If you don't have an immersion blender, Add everything into a blender and blend together until smooth, then transfer the mixture to a pot to heat the soup. If the consistency is too thick to your liking, add 1/2 cup more vegetable broth at a time after blending.
  5. Heat the soup over a medium/low flame and serve warm. I like to top mine with a drizzle of olive oil, extra coconut cream, basil and a drizzle of balsamic glaze
  6. Serve fresh with your favorite grilled cheese!
  7. Refrigerate leftovers for up to 5 days. To rewarm, I suggest adding a little more vegetable broth or plant-based milk when heating.