Tomato Soup
There's something utterly comforting about a bowl of homemade tomato soup, and this creamy roasted tomato soup is no exception! I swear, this is the creamiest, velvety tomato soup I've ever tried—I'm absolutely obsessed!
Not only is it incredibly delicious, but this recipe also offers numerous health benefits, thanks to the goodness of tomatoes, coconut milk, and a medley of fresh herbs. Pair it with some fresh bread or a grilled cheese sandwich, and I'd love to hear what you think! Enjoy!
TOMATO SOUP
INGREDIENTS
2 Tbsp. extra virgin olive oil
2 Pints (about 650 grams) cherry tomatoes or heirloom tomatoes
1 Yellow onion, roughly chopped
1 Small garlic head, halved crosswise
1 Bunch basil
1 Bunch thyme
1 Red chile (optional)
Kosher salt and pepper, to taste
1/2 Cup full-fat coconut milk (or heavy cream for a dairy option)
1/2 Cup vegetable stock, plus more as needed
INSTRUCTIONS
Preheat your oven to 480°F (250°C).
In a deep baking dish, drizzle some extra virgin olive oil. Add in the roughly chopped onion, halved garlic (cut side down), fresh basil, thyme, and the optional red chile. Next, add the cherry tomatoes or heirloom tomatoes to the dish. Drizzle a bit more olive oil over the top and generously season with kosher salt and pepper.
Roast the tomato mixture in the preheated oven for 25 to 35 minutes, or until the tomatoes are slightly charred and bursting with flavour.
Once roasted, let the mixture cool for 5 to 7 minutes. Remove and discard the thyme sprigs.
Transfer the roasted tomato mixture to a blender. Add the coconut milk (or heavy cream) and 1/2 cup of vegetable stock. Remember to remove the small plug from the blender lid. Cover the lid with a kitchen towel to prevent any hot splatters, and blend until the soup is smooth and creamy.
Taste the soup and adjust the seasoning with more salt, pepper and spice as needed.
I usually serve this delightful dish with a piece of buttered toast or alongside a grilled cheese sandwich for a satisfying meal!
BON APPETIT!
Photography by: Patricia Brochu