Tomato Soup

Name: Tomato Soup
Total time: 70 min
Ingredients: 5 pieces medium tomatoes (on vine); 1 box cherry or candy tomatoes; 1 piece white onion; 1 piece bell pepper; 1 piece garlic clove; 1 tablespoon olive oil; 1 tablespoon Italian seasoning; 1 pinch salt; 1 tablespoon black pepper; 2 cups chicken or veggie stock; 2 cups water; 1 tablespoon tomato paste; 1 can coconut milk

1h 10m

Serves 1

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Tomato Soup

tiktok.com

1h 10m

Serves 1

Directions

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

Ingredients

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

Tomato Soup

1h 10m

Serves 1

tiktok.com

Tomato Soup

tiktok.com

1h 10m

Serves 1

Directions

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

Ingredients

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