Roasted Tomato Soup
Homemade creamy dairy free tomato soup made with slow roasted tomatoes
Ingredients
- 16 medium ripe tomatoes stems removed and quartered
- 6 garlic cloves smashed
- 1/2 yellow or white onion roughly chopped
- handful fresh herbs, such as thyme and/or oregano
- 1/4 cup olive oil
- 2 cups vegetable stock
- 1 cup coconut milk
- 1/4 cup fresh basil chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 425 degrees. In a large oven safe dutch oven, add quartered tomatoes, smashed garlic, chopped onion, fresh herbs, olive oil and a generous sprinkle of salt and pepper. Roast uncovered in the oven for 1 hour.
- Remove pot from oven and allow to cool 10 minutes. Add vegetable stock and coconut milk to dutch oven. Blend soup using an immersion blender until smooth, or transfer to a high speed blender, blend until smooth and add back to dutch oven.
- Turn dutch oven on medium-low heat and bring to a simmer. Simmer soup for 10 minutes. Add fresh basil and adjust seasoning as needed with salt and pepper.