Recipe: Easy Roasted Tomato Soup

Recipe: Easy Roasted Tomato Soup

roasted tomato soup

This soup is as easy as it is delicious!

3 pounds fresh tomatoes
2 onions
10 cloves fresh garlic
1 cup light coconut milk (we use Trader Joe’s)
1 1/2 cup good vegetable stock
pepper & salt
8 fresh basil leaves

Preheat oven to 400˚F.

Cut up tomatoes in even sizes (in halves or quarters, including seeds and juicy bits) and drizzle with olive oil in a glass pyrex roasting pan. Sprinkle with salt and pepper and roast for an hour and twenty minutes.

Slice the onions and lay them flat and spaced out on another pyrex pan along with the garlic cloves; drizzle them also with olive oil and add salt and pepper. Add them to the oven for the last 20 minutes of the roasting time of the tomatoes.

When both are done, put them together with the rest of the ingredients and blend them either with an immersion blender or an upright one to the desired consistency. Salt and Pepper to taste.

Feeds four to six. Enjoy!

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I work to amplify good wherever I find it. I love color, texture, beauty, great ideas, nature, metaphor, deliciousness, genuine spirituality, and exploring new territory. I encourage authenticity, nurture creativity, champion sustainability, promote peace, and hope to foster a new renaissance where we all are free to be our most fulfilled, multifaceted, and terrific selves. Read more here.

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  1. […] these the first time with the carrot salad shown below, but people liked it best partnered with my Easy Roasted Tomato Soup, which is a solid standby from this blog. That is also shown […]

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  4. […] wonderful garden. Wow, what great tomatoes he grows! I’m thankful that my freezer is full of Easy Roasted Tomato Soup, made from those delicious beauties. We’ll get to enjoy them all winter long. I’m […]

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