Roasted Creamy Tomato Soup

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Behold, the most boring photo I’ve ever taken of a meal.  The soup is a pretty color, but overall looks too BLAH for me, and isn’t generally something that would interest me, since I like eye-pleasing meals.  But in all honesty, this soup is perfect and the flavors are really rich and pair great with grilled cheese or whole wheat bread.

2 1/2-3 lbs fresh tomatoes (about 5 or 6 REALLY large tomatoes), halved

2 yellow onions, sliced

4 cups vegetable broth

1 cup coconut milk

1/2 cup olive oil

1/3 cup fresh basil leaves

6 cloves garlic, sliced

1 cayenne pepper, minced

1 1/2 tsp sea salt

1/2 tsp black pepper

  • Preheat oven to 450 degrees
  • Layer tomatoes (face down), onions and garlic on a baking sheet
  • Drizzle with olive oil, cayenne pepper, salt and black pepper
  • Roast at 450 degrees for 30 minutes
  • When done, pour contents into a large saucepan and add vegetable broth
  • Bring to a boil, then reduce to low heat and simmer for 20 minutes
  • Then, pour contents into a blender and add basil leaves.  Blend until smooth and creamy
  • Return to saucepan on low heat, add coconut milk and cook for an additional 10 minutes before serving

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One response »

  1. Pingback: Butternut Squash, Tomato & Corn Soup « The Vegetarian Pact's Blog

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