Tomato Soup

70 mins
Serves 1
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Directions

  1. 1Slice two kinds of tomatoes, big ones for the base and cherry/candy tomatoes for sweetness.
  2. 2Slice two kinds of tomatoes, big ones for the base and cherry/candy tomatoes for sweetness.
  3. 3Slice two kinds of tomatoes, big ones for the base and cherry/candy tomatoes for sweetness.
  4. 4Add sliced bell pepper and onion to the baking sheet.
  5. 5Add sliced bell pepper and onion to the baking sheet.
  6. 6Add sliced bell pepper and onion to the baking sheet.
  7. 7Season everything with Italian seasoning, black pepper, and olive oil.
  8. 8Season everything with Italian seasoning, black pepper, and olive oil.
  9. 9Season everything with Italian seasoning, black pepper, and olive oil.
  10. 10Place a garlic clove on the baking sheet with the other vegetables.
  11. 11Place a garlic clove on the baking sheet with the other vegetables.
  12. 12Place a garlic clove on the baking sheet with the other vegetables.
  13. 13Roast at 350°F (175°C) for about an hour until the vegetables are wrinkled.
  14. 14Roast at 350°F (175°C) for about an hour until the vegetables are wrinkled.
  15. 15Roast at 350°F (175°C) for about an hour until the vegetables are wrinkled.
  16. 16Let the roasted vegetables cool, ideally overnight.
  17. 17Let the roasted vegetables cool, ideally overnight.
  18. 18Let the roasted vegetables cool, ideally overnight.
  19. 19Transfer the roasted vegetables to a blender.
  20. 20Transfer the roasted vegetables to a blender.
  21. 21Transfer the roasted vegetables to a blender.
  22. 22Add 2 cups of chicken or vegetable stock and 2 cups of water to the blender.
  23. 23Add 2 cups of chicken or vegetable stock and 2 cups of water to the blender.
  24. 24Add 2 cups of chicken or vegetable stock and 2 cups of water to the blender.
  25. 25Blend until smooth.
  26. 26Blend until smooth.
  27. 27Blend until smooth.
  28. 28Pour the blended soup into a pot.
  29. 29Pour the blended soup into a pot.
  30. 30Pour the blended soup into a pot.
  31. 31Stir in one can of coconut milk.
  32. 32Stir in one can of coconut milk.
  33. 33Stir in one can of coconut milk.
  34. 34Simmer for 10-15 minutes until creamy and rich.
  35. 35Simmer for 10-15 minutes until creamy and rich.
  36. 36Simmer for 10-15 minutes until creamy and rich.
  37. 37Serve warm and drizzle with olive oil if desired.
  38. 38Serve warm and drizzle with olive oil if desired.
  39. 39Serve warm and drizzle with olive oil if desired.

Ingredients

  • 5 pieces medium tomatoes (on vine)
  • 5 pieces medium tomatoes (on vine)
  • 5 pieces medium tomatoes (on vine)
  • 1 box cherry or candy tomatoes
  • 1 box cherry or candy tomatoes
  • 1 box cherry or candy tomatoes
  • 1 piece white onion
  • 1 piece white onion
  • 1 piece white onion
  • 1 piece bell pepper
  • 1 piece bell pepper
  • 1 piece bell pepper
  • 1 piece garlic clove
  • 1 piece garlic clove
  • 1 piece garlic clove
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon Italian seasoning
  • 1 tablespoon Italian seasoning
  • 1 tablespoon Italian seasoning
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 tablespoon black pepper
  • 1 tablespoon black pepper
  • 1 tablespoon black pepper
  • 2 cups chicken or veggie stock
  • 2 cups chicken or veggie stock
  • 2 cups chicken or veggie stock
  • 2 cups water
  • 2 cups water
  • 2 cups water
  • 1 tablespoon tomato paste
  • 1 tablespoon tomato paste
  • 1 tablespoon tomato paste
  • 1 can coconut milk
  • 1 can coconut milk
  • 1 can coconut milk

Equipment

baking sheetfoilblenderpotspoon

Tips

  • Let the roasted vegetables cool overnight for easier blending.
  • Use coconut milk instead of heavy cream or oat milk for a velvety, naturally sweet, and flavorful soup.