Roasted Tomato Soup recipe
Prep Time
10min
Cook Time
30min
Total Time
40min

A rich and comforting roasted tomato soup with a hint of coconut cream, perfect for cozy days.

Ingredients

4 Servings
(1 serving = 1 bowl)
  • 6
    large tomatoes
  • 1
    large onion
  • 1
    bulb garlic
  • 2tbsp
    olive oil
  • 3cups
    vegetable or chicken stock
  • 1/2cup
    coconut cream
  • 1tsp
    dried basil
  • 1/2tsp
    chili flakes
  • 1dash
    salt
  • 1dash
    pepper
  • 1dash
    coconut milk

How to make Roasted Tomato Soup

Roast the Vegetables

  1. Preheat your oven to 200°C (400°F). Arrange the halved tomatoes, quartered onion, and garlic bulb on a baking sheet.

    Step 1.1: Preheat your oven to 200°C (400°F)
  2. Drizzle with olive oil, then season with salt and pepper. Roast for 25-30 minutes, or until the tomatoes are caramelized and the garlic is soft.

    Step 1.1: Drizzle with olive oil, then season with salt and pepper

Prepare the Soup

  1. Once roasted, squeeze the softened garlic cloves out of their skins.

  2. Transfer the roasted tomatoes, onions, and garlic to a large pot. Add the vegetable or chicken stock, coconut cream, dried basil, chili flakes, and additional seasoning if needed.

    Step 2.1: Transfer the roasted tomatoes, onions, and garlic to a large pot
  3. Using an immersion blender, puree the mixture until smooth. For a finer texture, strain the soup through a sieve, reserving the pulp for another dish if desired.

  4. Ladle the hot soup into bowls and drizzle a bit of coconut milk on top for extra creaminess. Serve hot.

Tips & Tricks

  1. For a spicier soup, increase the amount of chili flakes.

  2. Use fresh basil instead of dried for a more vibrant flavor.