Creamy Roasted Tomato Soup
Creamy Roasted Tomato Soup
The vegan version of your childhood favorite. This is insanely easy and there are many versions of this soup online. But I like to add a little coconut milk as my creamy addition which adds to the sweetness of the soup and keeps it vegan. I also find this is a good way to use up the old tomatoes from my garden. The ones that are starting to over ripen on the countertop and perhaps are a bit mushy. It is also a good way to use the weird or imperfect tomatoes that taste just as good but maybe wont make the best salad tomatoes. Pair it with crusty bread or classically a grilled cheese for the nostalgia.
Ingredients:
~1 lb tomatoes
6-8 cloves of garlic
1-2 tbsp olive oil
salt and pepper
bunch of basil
1/2 can coconut milk
Recipe:
Half or quarter tomatoes depending on their size
Peel garlic
Roast tomatoes and garlic with olive oil and salt and pepper at 350 F for 30-40 minutes
Blend the roasted tomatoes and garlic with all their juices until smooth
Heat on stovetop with basil bunch (you will remove this before serving so don’t chop)
Add half can coconut milk bring to simmer 5 minutes
Season to taste, remove the basil bunch
Enjoy right away or store in fridge for 2-3 days.
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