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.
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