Nourishing Fall Dinner Series Pt. 4: Creamy Roasted Tomato Soup | audreylillian
Nourishing Fall Dinner Series Pt. 4: Creamy Roasted Tomato Soup
15 mins prepServes 2
An incredibly easy, fresh, and creamy roasted tomato soup that comes together in less than an hour. It's dairy-free, and the coconut cream provides richness without a strong coconut flavor.
1. Preheat your oven to 425F. Roughly chop your tomatoes and onion. Cut the top of your garlic bulbs off and peel the outside layer. Add your veggies to a baking dish and drizzle over olive oil. Add salt and pepper. Mix well, add your fresh thyme and pop in the oven for 30-40 minutes until veggies are soft and a bit golden.
2. Squeeze the garlic bulbs out and add all the roasted veggies into a blender with your basil. Blend until smooth. (Alternatively, add all to a pot and immersion blend).
3. Cook the soup at medium heat and add your vegetable broth. Cook for 5 minutes then add your coconut cream. Cook for another 5 and add more salt and pepper if needed. Then serve topped with more coconut cream and basil alongside a grilled cheese or bread. Enjoy!
