# Tomato Soup

Learn to make the best tomato soup in under 60 seconds with two kinds of tomatoes, bell pepper, onion, garlic, and a secret ingredient: coconut milk.

- Total time: 75 min
- Category: Soup
- Language: en

## 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

## Instructions

1. Add the big tomatoes and cherry tomatoes to a baking sheet lined with foil.
2. Add bell pepper and onion to the baking sheet.
3. Season everything with Italian seasoning, black pepper, and salt.
4. Drizzle olive oil over the vegetables.
5. Add a clove of garlic to the baking sheet.
6. Roast at 350°F (175°C) for about an hour until they wrinkle.
7. Let the roasted vegetables cool overnight.
8. Transfer the roasted vegetables to a blender.
9. Add a cup of chicken stock (or vegetable stock) and a cup of water to dilute.
10. Blend until smooth.
11. Pour the blended soup into a pot.
12. Stir in coconut milk.
13. Stir everything together until well combined.
14. Serve warm with a drizzle of olive oil.

## Equipment

- oven
- baking sheet
- blender
- pot
- tongs
- spoon

## 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.

## Source

- Original video: https://www.tiktok.com/@cookingwithaila/video/7567259517180759326
- Recipe page: https://www.cliprecipe.com/recipe/22f691bb-2b5d-4413-9326-0abf46457fff
- Extracted: 2025-11-05

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt