Tasty Tomato Soup
This Roasted Tomato Soup is the ultimate comfort food with a modern, plant-based twist. By roasting the vegetables at a high temperature, you unlock a deep, smoky sweetness that raw tomatoes simply can't provide. The addition of coconut milk adds a velvety, luxurious texture that makes this soup feel indulgent while remaining completely vegan.While this soup takes about 80 minutes from start to finish, nearly an hour of that is spent relaxing while the oven roasts your vegetables to perfection!
Ingredients
Equipment
Instructions
Prepare the Oven:
- Preheat your oven to 210°C (410°F).
Arrange the Tray:
- Line an oven tray with parchment paper. Place the tomatoes, bell pepper, and onion on the tray. Cut the top off the garlic head and place it alongside the veggies.3 Tomatoes, 1 Red Bell Pepper, 1 Onion, 1 Garlic Head
Seasoning:
- Drizzle the olive oil over everything. Season generously with salt, black pepper, paprika, dried oregano, and dried basil.¼ Cup Olive Oil, Salt, Black pepper, ½ Tsp sweet Paprika, 1 Tsp Dried Oregano, 1 Tsp Dried Basil
Roasting:
- Roast the vegetables for 45 to 50 minutes until the edges are slightly charred and the tomatoes are blistered.
The Squeeze:
- Transfer the roasted vegetables to a pot. Carefully squeeze the roasted garlic out of its skin into the pot (be careful, it's hot! 😅).
Blend:
- Add the fresh basil leaves and vegetable broth. Use a hand blender (immersion blender) to process until completely smooth.4 Fresh Basil leaves, ½ Lt Vegetables Broth
- Note: If using a standard blender, blend the veggies, basil, and broth first, then pour the mixture into the pot.
The Simmer:
- Turn on the heat and bring the soup to a boil. Let it simmer for 10 to 15 minutes to let the flavors fully integrate.
The Creamy Finish:
- Stir in the coconut milk. Let it simmer gently for just 2 to 3 minutes more, then turn off the heat.½ Cup Coconut Milk
Nutrition
Notes
Serving suggestions:
For the classic "dunking" experience, enjoy this warm soup with a Crusty Grilled Cheese Sandwich. The crunch of the toasted bread and the melted cheese are the perfect partners for the zesty tomato broth. 💡 If you find the soup too thick after blending, add an extra splash of broth until you reach your desired consistency. The roasting process concentrates the flavors, so a little extra liquid won't hurt the taste! 💡 Since the oven is already on for 50 minutes, you can suggest that readers double the vegetable quantities and roast two trays at once. The soup freezes beautifully (even with the coconut milk), making it a perfect meal-prep option! ❄️ Storage & Reheating Guide In the Fridge:- Storage: Once the soup has cooled to room temperature, transfer it to an airtight container. It will stay fresh for up to 4–5 days.
- Pro-Tip: The soup may thicken slightly as it sits in the fridge. When you're ready to eat, you can add a small splash of water or vegetable broth to bring it back to your preferred consistency.
- Storage: This soup freezes beautifully! Pour the cooled soup into freezer-safe bags or containers (leave about an inch of space at the top as liquid expands when frozen). It will last for up to 3 months.
- The Coconut Factor: Because you used coconut milk instead of dairy cream, the soup is less likely to "separate" when thawing.
- From the Fridge: Place the soup in a small pot over medium-low heat. Stir occasionally until it is steaming hot. Avoid a rolling boil to keep the coconut milk smooth.
- From the Freezer: For the best results, thaw the soup in the refrigerator overnight before reheating. If you’re in a hurry, you can defrost it in the microwave or place the frozen block directly into a pot with a tiny splash of water on very low heat, stirring frequently.
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