Tomato Soup

75 mins
Serves 1
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Directions

  1. 1Add the big tomatoes and cherry tomatoes to a baking sheet lined with foil.
  2. 2Add the big tomatoes and cherry tomatoes to a baking sheet lined with foil.
  3. 3Add the big tomatoes and cherry tomatoes to a baking sheet lined with foil.
  4. 4Add bell pepper and onion to the baking sheet.
  5. 5Add bell pepper and onion to the baking sheet.
  6. 6Add bell pepper and onion to the baking sheet.
  7. 7Season everything with Italian seasoning, black pepper, and salt.
  8. 8Season everything with Italian seasoning, black pepper, and salt.
  9. 9Season everything with Italian seasoning, black pepper, and salt.
  10. 10Drizzle olive oil over the vegetables.
  11. 11Drizzle olive oil over the vegetables.
  12. 12Drizzle olive oil over the vegetables.
  13. 13Add a clove of garlic to the baking sheet.
  14. 14Add a clove of garlic to the baking sheet.
  15. 15Add a clove of garlic to the baking sheet.
  16. 16Roast at 350°F (175°C) for about an hour until they wrinkle.
  17. 17Roast at 350°F (175°C) for about an hour until they wrinkle.
  18. 18Roast at 350°F (175°C) for about an hour until they wrinkle.
  19. 19Let the roasted vegetables cool overnight.
  20. 20Let the roasted vegetables cool overnight.
  21. 21Let the roasted vegetables cool overnight.
  22. 22Transfer the roasted vegetables to a blender.
  23. 23Transfer the roasted vegetables to a blender.
  24. 24Transfer the roasted vegetables to a blender.
  25. 25Add a cup of chicken stock (or vegetable stock) and a cup of water to dilute.
  26. 26Add a cup of chicken stock (or vegetable stock) and a cup of water to dilute.
  27. 27Add a cup of chicken stock (or vegetable stock) and a cup of water to dilute.
  28. 28Blend until smooth.
  29. 29Blend until smooth.
  30. 30Blend until smooth.
  31. 31Pour the blended soup into a pot.
  32. 32Pour the blended soup into a pot.
  33. 33Pour the blended soup into a pot.
  34. 34Stir in coconut milk.
  35. 35Stir in coconut milk.
  36. 36Stir in coconut milk.
  37. 37Stir everything together until well combined.
  38. 38Stir everything together until well combined.
  39. 39Stir everything together until well combined.
  40. 40Serve warm with a drizzle of olive oil.
  41. 41Serve warm with a drizzle of olive oil.
  42. 42Serve warm with a drizzle of olive oil.

Ingredients

  • 5 on vine medium tomatoes
  • 5 on vine medium tomatoes
  • 5 on vine medium tomatoes
  • 1 box cherry tomatoes
  • 1 box cherry tomatoes
  • 1 box cherry tomatoes
  • 1 white onion
  • 1 white onion
  • 1 white onion
  • 1 bell pepper
  • 1 bell pepper
  • 1 bell pepper
  • 1 clove garlic
  • 1 clove garlic
  • 1 clove garlic
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp Italian seasoning
  • 1 tbsp Italian seasoning
  • 1 tbsp Italian seasoning
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 tbsp black pepper
  • 1 tbsp black pepper
  • 1 tbsp black pepper
  • 2 cups chicken stock
  • 2 cups chicken stock
  • 2 cups chicken stock
  • 2 cups water
  • 2 cups water
  • 2 cups water
  • 1 tbsp tomato paste
  • 1 tbsp tomato paste
  • 1 tbsp tomato paste
  • 1 can coconut milk
  • 1 can coconut milk
  • 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.