Half of the classic grilled cheese and tomato soup-combo – this recipe makes a creamy roasted tomato soup infused with layers of bell pepper, shallot, and garlic, complemented by the slightly-sweet creaminess of coconut milk, Parmesan cheese, and basil. This soul-warming soup is a nutritious and delightful twist on a classic.
Your grocery list
Produce
- Tomatoes on the vine (you can use any tomatoes you have, but these are a nice medium size so maybe use 10 if using the slightly smaller Roma tomatoes)
- Red bell peppers
- Shallots (yellow or red onion are perfect substitutes if you don’t have a shallot)
- Garlic cloves
- Italian basil
Dairy
- Parmesan on the block (recommended for the best melting and boldest flavor, but parmesan in any form is good enough for a soup, in my opinion)
Baking and pantry items
- Extra-virgin olive oil
- Kosher salt
- Black pepper
Canned goods
- Coconut milk (full fat coconut milk will make for a more luscious creaminess, but light will work just fine for making a creamy soup that isn’t too thick or heavy)
Equipment/tools you’ll need
- Baking sheet
- Parchment paper
- Blender or food processor
- Cheese grater or microplane
Step-by-step instructions for making creamy roasted tomato soup
1. Roast tomato, pepper, shallots or onion and garlic
- Preheat oven to 400 degrees F. This is the perfect temperature for roasting smaller, more tender fruits and vegetables.
- Quarter tomatoes, peppers, shallots or onion to (1) increase the surface area and opportunities for caramelization, but also to make the ingredients smaller, more similar sizes for quicker and more even roasting.
- Spread quartered ingredients out onto a single layer on 2 baking sheets lined with parchment paper (or bake them in batches) along with the peeled garlic cloves. I know the double pan or batching may be a hassle, but giving the ingredients space ensures that they roast evenly and caramelize rather than steam.
- Drizzle with olive oil and season with salt and black pepper. Roast for 40-50 minutes or until the tomatoes and peppers are soft and just starting to brown. Some browning is fine, but make sure to remove them from the oven before any real charred or burned spots form.
- Remove from the oven and let things cool a bit before blending to avoid steam from building up in the blender, which can cause the hot liquid to splatter. It also gives the flavors a chance to meld.
2. Blend everything together
- Add roasted tomatoes, peppers, shallots (or onion), and garlic to a blender and pulse until smooth.
- Add coconut milk for creaminess, parmesan for depth and saltiness, and basil for a bright aromatic pop. Blend until smooth.
- As always, taste and add salt, pepper, red pepper flakes (optional) as needed.
3. Garnish and serve
- Pour into bowls and garnish each with your preferred toppings: a drizzle of coconut milk, more chopped or sliced basil, grated or shaved parmesan, croutons or crackers.
Tips for making great roasted tomato soup
- Roast the vegetables until caramelized to impart a depth of flavor. It will take some time, but try to be patient. Yes, you can pull them out of the oven as soon as they are soft, but letting them brown a little develops a flavor you won’t be sorry you waited for.
- Blend the soup to a velvety consistency for a luxurious texture. If you prefer a thinner soup, add more liquid. A thicker soup? Less liquid. Vegetable or chicken broth can be used if you don’t want to add more milk/cream.
- Season with a light hand initially and adjust to taste at the end for a perfectly balanced flavor profile.
- Pair with a grilled cheese sandwich, mozzarella sticks or breadsticks.
How to store roasted tomato soup
- Allow it to cool completely before storing.
- Transfer it to airtight containers. You can store the soup in the refrigerator for up to 4-5 days.
- To freeze the soup: Portion it into freezer-safe containers or resealable bags, leaving some room for expansion, and store it in the freezer for up to 3 months. When ready to enjoy, thaw the frozen soup in the refrigerator overnight and reheat it gently on the stove, stirring occasionally, until warmed through.
Ways to adjust your creamy roasted tomato soup
- Add a touch of heat with a sprinkle of red pepper flakes or a hint of smokiness with a dash of paprika.
- Brighten the flavors with a squeeze of lemon juice for a fresh and tangy twist.
- For a vegan option, omit the Parmesan cheese or substitute it with a dairy-free alternative.
- To cater to a gluten-free diet, ensure that all ingredients, including seasonings and garnishes, are free from gluten.
- For a lighter version, consider using light coconut milk to reduce the overall richness of the soup.
Creamy Roasted Tomato Soup
Indulge in a comforting and flavorful creamy roasted tomato soup infused with bell pepper, shallot, garlic, coconut milk, Parmesan cheese, and basil.
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Rate
Servings: 4 servings
Calories: 14%
Cost: $25
Equipment
- Baking sheet
- Parchment paper
- Blender or food processor
- Cheese grater or microplane
Ingredients
- 8 tomatoes , on the vine
- 2 red bell peppers
- 2 shallots, or 1 yellow onion
- 4 garlic cloves
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper, plus more to taste
- 1 cup coconut milk, plus more for garnish
- ¼ to ½ cup parmesan, grated
- ¼ cup Italian basil, about 7-8 leaves, plus more for garnish
Instructions
- Preheat oven to 400 degrees F.
- Quarter tomatoes, peppers, shallots or onion. Spread quartered ingredients out onto 2 baking sheets (or bake them in batches) along with the peeled garlic cloves. Drizzle with olive oil and season with salt and black pepper. Lightly toss everything with your hands to coat in oil and seasonings.8 tomatoes, 2 red bell peppers, 2 shallots, 4 garlic cloves, 2 tablespoons extra virgin olive oil, 1 teaspoon salt, ½ teaspoon black pepper
- Roast for 45-50 minutes or until the tomatoes and peppers are soft and just starting to brown.
- Remove from the oven and let things cool a bit before blending. Add roasted tomatoes, peppers, shallots (or onion), and garlic to a blender and pulse until smooth.
- Add coconut milk, parmesan, and basil and blend until smooth. Taste and add salt, pepper, red pepper flakes (optional) as needed.1 cup coconut milk, ¼ to ½ cup parmesan, ¼ cup Italian basil
Notes
Coconut milk makes for a deliciously creamy soup, but if you really want to step the creaminess up a notch, use whole milk or a combination of heavy cream and chicken broth
Feel free to omit the bell pepper if you want a more traditional tomato soup
Feel free to omit the bell pepper if you want a more traditional tomato soup
Nutrition
Calories: 272kcal (14%) | Carbohydrates: 18g (6%) | Protein: 7g (14%) | Fat: 21g (32%) | Cholesterol: 4mg (1%) | Sodium: 706mg (31%) | Fiber: 5g (21%) | Sugar: 10g (11%) | Vitamin A: 4103IU (82%) | Vitamin C: 113mg (137%) | Calcium: 129mg (13%) | Iron: 3mg (17%)
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