Roasted Creamy Tomato Soup

This roasted creamy tomato soup is a warm bowl of goodness. With shallots, garlic, oregano, basil, rosemary, and a little coconut milk for the creamy sweetness, it is not your average tomato soup. It pairs well with some toasted bread, but is still so delicious by itself. It’s such an easy warm meal to put together and you really can’t mess it up!

Roasted Creamy Tomato Soup Recipe

Serves 2

Ingredients

4 cups grape tomatoes

1 whole shallot, roughly chopped

7 garlic cloves, roughly chopped

1 TBSP olive oil

1/2 TBSP dried oregano

1 TBSP dried basil

1/2 tsp dried rosemary

1/4 tsp sea salt, more to taste when serving

Ground pepper, to taste

1/4 cup unsweetened coconut milk, cream from the can

Instructions

Preheat oven to 400.

1. Add the tomatoes, chopped shallots, chopped garlic, olive oil, oregano, basil, rosemary, sea salt, and a little ground pepper to a mixing bowl. Use your hands to mix everything really well, so that the herbs stick to the tomatoes, garlic, and shallots.
2. Pour the entire mixture on a parchment lined baking sheet and place the pan into the preheated oven.
3. Roast for 15 minutes until the tomatoes are soft.
4. Once the tomatoes are done roasting, carefully add the entire mixture to a blender. Add in the coconut milk here as well. Blend until smooth. Add in more sea salt & ground pepper to taste.
5. Served topped with a sprinkle of oregano and/or basil. ENJOY!

Riane’s Tidbits

When I measure the grape tomatoes, my cups overfloweth, so it’s probably more like 4.5 cups of tomatoes.

Grape tomatoes give you the classic tomato taste, and cherry tomatoes would give you a much sweeter taste. I prefer the grape tomatoes for this recipe as it’s a good balance of acidic to sweet.

If you want another element to this soup, you could add in a red pepper. A roasted tomato red pepper soup! I find it so good as is, so I stick with the tomatoes, but it’s another option.

When I eat tomato soup, I think of grilled cheese….every.single.time.

Comment below if you make it! I’d love to know!

Grateful you are following along! xx Riane

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Roasted Creamy Tomato Soup

This roasted creamy tomato soup is a warm bowl of goodness. With shallots, garlic, oregano, basil, rosemary, and a little coconut milk for the creamy sweetness, it is not your average tomato soup. It pairs well with some toasted bread, but is still so delicious by itself. It's such an easy warm meal to put together and you really can't mess it up!

Print Recipe Pin Recipe

Servings 2

Ingredients

  

• 4 cups grape tomatoes
• 1 whole shallot roughly chopped
• 7 garlic cloves roughly chopped
• 1 TBSP olive oil
• 1/2 TBSP dried oregano
• 1 TBSP dried basil
• 1/2 tsp dried rosemary
• 1/4 tsp sea salt more to taste when serving
• Ground pepper to taste
• 1/4 cup unsweetened coconut milk cream from the can

Instructions

 

• Preheat the oven to 400.
• Add the tomatoes, chopped shallots, chopped garlic, olive oil, oregano, basil, rosemary, sea salt, and a little ground pepper to a mixing bowl. Use your hands to mix everything really well, so that the herbs stick to the tomatoes, garlic, and shallots.
• Pour the entire mixture on a parchment lined baking sheet and place the pan into the preheated oven.
• Roast for 15 minutes until the tomatoes are soft.
• Once the tomatoes are done roasting, carefully add the entire mixture to a blender. Add in the coconut milk here as well. Blend until smooth. Add in more sea salt & ground pepper to taste.
• Served topped with a sprinkle of oregano and/or basil. ENJOY!

Notes

Gluten-Free | Dairy-Free | Plant-Based | Vegan | Medical Medium Compliant Friendly Recipe

 

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