Creamy Roasted Tomato Soup

Course: Soup

Cuisine: American

Keyword: Roasted, Tomato Soup, Tomatoes

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings: servings

Calories: 272kcal

Author: Lena B.

Cost: $25

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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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

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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

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