Tomato Soup
Directions
- 1Place two kinds of tomatoes (big ones and cherry/candy tomatoes), bell pepper, and onion on a foil-lined baking sheet.
- 2Season everything with Italian seasoning, black pepper, and olive oil.
- 3Add garlic to the baking sheet with the vegetables.
- 4Roast at 350°F for about an hour until the vegetables wrinkle.
- 5Let the roasted vegetables cool overnight.
- 6Transfer the cooled roasted vegetables to a blender.
- 7Add a cup of chicken stock (or vegetable stock) and a cup of water to the blender to dilute.
- 8Blend the ingredients until smooth.
- 9Pour the blended soup into a pot and stir in Thai coconut milk.
- 10Serve the tomato soup, optionally drizzled with olive oil.
Ingredients
- Tomatoes (big ones)
- Cherry or candy tomatoes
- Bell pepper
- Onion
- Italian seasoning
- Black pepper
- Olive oil
- Garlic
- 1 cup Chicken stock
- 1 cup Vegetable stock
- 1 cup Water
- Thai coconut milk
Equipment
Baking sheetFoilOvenBlenderPot
Tips
- Roasting the vegetables until they wrinkle enhances their flavor.
- Letting the roasted vegetables cool overnight before blending prevents them from being too hot.
- Using Thai coconut milk instead of heavy cream or oat milk makes the soup velvety, naturally sweet, and improves its taste with reheating.
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