Directions
- 1Add the big tomatoes and cherry tomatoes to a baking sheet lined with foil.
- 2Add bell pepper and onion to the baking sheet.
- 3Season everything with Italian seasoning, black pepper, and salt.
- 4Drizzle olive oil over the vegetables.
- 5Add a clove of garlic to the baking sheet.
- 6Roast at 350°F (175°C) for about an hour until they wrinkle.
- 7Let the roasted vegetables cool overnight.
- 8Transfer the roasted vegetables to a blender.
- 9Add a cup of chicken stock (or vegetable stock) and a cup of water to dilute.
- 10Blend until smooth.
- 11Pour the blended soup into a pot.
- 12Stir in coconut milk.
- 13Stir everything together until well combined.
- 14Serve warm with a drizzle of olive oil.
Ingredients
- 5 on vine medium tomatoes
- 1 box cherry tomatoes
- 1 white onion
- 1 bell pepper
- 1 clove garlic
- 1 tbsp olive oil
- 1 tbsp Italian seasoning
- 1 pinch salt
- 1 tbsp black pepper
- 2 cups chicken stock
- 2 cups water
- 1 tbsp tomato paste
- 1 can coconut milk
Equipment
ovenbaking sheetblenderpottongsspoon
Tips
- Let the roasted vegetables cool overnight before blending for easier processing.
- Use coconut milk instead of heavy cream or oat milk for a velvety, naturally sweet soup.
Related recipes
Kota Avgolemono (Chicken Egg Lemon Soup)
Greek · Soup1h 20m
Romanian Zucchini Soup
Soup
Beef and Mushroom in Black Pepper Sauce
Chinese · Soup
Dairy free crockpot chicken fajita pasta
Mexican · Soup6h
Potato and Lentil Soup
Indian · Soup35m
French Onion Soup
French · Soup
Masala Bati
Indian · Soup
creamy crescent roll chicken Alfredo bake
Italian · Soup
Greek Lemon Potatoes
Greek · Soup
Homemade Cream of Chicken Soup Substitute
Indian · Soup10m
The Prancing Pony's Potato and Garlic Soup
Soup
Peter Luger Style Steak with a Smokey Cowboy butter
Soup