Description
A simple, creamy roasted tomato soup made with just 6 ingredients. It’s rich, comforting, and easy to prepare—perfect for a cozy weeknight meal.
Ingredients
- 3 pounds cherry tomatoes
- 6 cloves garlic, left whole
- 1 medium yellow onion, quartered
- 3 tablespoons extra virgin olive oil
- 2 cups low sodium vegetable broth
- 1/2 cup canned full-fat coconut milk or heavy cream
- Salt and black pepper, to taste
- Fresh basil, for serving (optional)
- Parmesan cheese, for serving (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- On a baking sheet, combine cherry tomatoes, garlic, and onion. Drizzle with olive oil and season with salt and pepper. Toss to coat.
- Roast in the oven for 20-25 minutes, until the tomatoes are bursting and lightly charred.
- Transfer the roasted vegetables and their juices to a blender. Add the vegetable broth and blend until smooth and creamy.
- Pour the soup into a large pot and place over medium heat. Stir in the coconut milk or cream and heat through, about 5 minutes.
- Taste and adjust seasoning as needed. Serve hot with fresh basil and Parmesan, if desired.
Notes
- For a spicier version, add a pinch of red pepper flakes before roasting.
- Coconut milk keeps this dairy-free, but you can use cream for a richer flavor.
- Serve with crusty bread or a grilled cheese sandwich.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 10g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
