Creamy Roasted Tomato Soup
A healthy plant-based creamy roasted tomato soup- a rich soup that features coconut milk, herbs, and spices and classic American comfort-food flavors.
Servings 4
Equipment
- 1 baking sheets
- 1 Pot for the soup
- 1 Ladle
- 1 spatula
Ingredients
Creamy Tomato Soup
- 6-8 tomatoes on the vine
- 1 bottle tomato sauce (unsalted, no oil, I recommend Bionaturae)
- 2 large onions, diced
- 8 cloves garlic, whole
- 6 cups vegetable broth
- 1 tsp black pepper
- ½ tsp crushed red pepper
- 1 tsp thyme
- ½ cup arrowroot starch to thicken
- 1 cup coconut milk
- 1 cup basil leaves
- 2 tbsp basil leaves, ribboned
- Sea salt to taste
Instructions
Creamy Roasted Tomato Soup
- Preheat your oven to 400 F.
- Prep a baking sheet with parchment paper.
- Spread the tomatoes and garlic on the baking sheet and roast for 45 minutes in the oven.
- Sauté onion in 3 tbsp of vegetable broth for about 3 - 4 minutes. Let them brown and keep adding vegetable broth 1 tbsp at a time to avoid sticking.
- Then add in 6 cups of vegetable broth, the full bottle of tomato sauce, thyme and basil.
- Also, add in the roasted tomatoes and garlic at this time.
- Bring to a boil and simmer for about 30 - 35 minutes.
- Season with black pepper, crushed red pepper and sea salt, if using.
- Next, add the coconut milk and using a hand blender purée the soup until smooth.
- Add in the arrowroot starch to thicken.
- Serve with a dollop of coconut milk or cashew cheese.
- Garnish with chopped basil and serve hot!
Notes
Pairs well with my grilled cheese recipe.