This recipe is incredibly easy to make and is a wonderful meal-prep dish for your week. Let’s get started…

Roasted Tomato Coconut Soup [Vegan]

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Ingredients

  • 5-6 lbs of tomatoes, (heirlooms and regular beefsteak type of tomatoes work well), washed and quartered
  • 1 head of garlic, top cut off for roasting (see below)
  • 1 medium yellow onion, peeled and quartered
  • 1 bell pepper, (orange or red) washed and sliced
  • Olive oil for drizzling
  • Salt
  • Pepper
  • Fresh basil (one good handful)
  • 2 stems of fresh fresh thyme leaves – stem removed
  • 1 can of full-fat coconut milk or cream
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Preparation

  1. First, preheat your oven to 400ºF. Slice the top of your garlic off to expose the cloves.
  2. Cut a slice of foil and place your garlic head in the center. Drizzle the opening (top) with a 1 tablespoon of olive oil.
  3. Wrap your garlic bulb loosely. Place on a baking sheet and bake for 35-40 minutes. Remove and allow to cool. Remove the foil. To extract the garlic cloves – simply squeeze the bulb from the bottom and the squeeze the cloves out. They will be a soft texture.
  4. Change the oven temp to 350ºF. Place your tomatoes, onions and bell pepper on your baking sheet. Drizzle a bit of olive oil over the tomatoes (2-3 tablespoons). Sprinkle with salt and pepper. Roast for about 1 hour or until softened and aromatic.
  5. Remove and allow to cool a bit so you can handle safely. Then add your tomatoes/juice and onions and peppers to your stock pot or Dutch oven. Add your basil, coconut cream (entire can) and fresh basil.
  6. Bring your ingredients to a simmer over low/medium heat. Then using your blender or hand immersion blender, blend until creamy.
  7. If using a blender, work in small batches for safety. Then add your soup back to the pot. Taste and adjust seasoning.
  8. Serve and enjoy! You can easily freeze this soup or refrigerate for 5 days.
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