Roasted Cherry Tomato Soup (8 Ingredients)
Roasted cherry tomatoes, onion and garlic blended with coconut milk and basil make a silky, creamy soup without any cream. Vegan and dairy-free.
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Servings: as main or 4 as an appetizer
Equipment
- 1 baking sheet + parchment paper
- 1 high-speed or immersion blender
- 1 saucepan
Ingredients
- 2 lb (1 kg) cherry tomatoes cleaned
- 1 yellow onion chopped
- 4 garlic cloves (skin on, top chopped off)
- 2 tablespoon extra virgin olive oil to drizzle *optional, see notes
- ½ cup (80 g) full-fat unsweetened coconut milk *see notes for substitutions
- ¼ cup (55 ml) vegetable broth ,plus more as needed
- 1 small handful of fresh basil *or 1 teaspoon Italian mixed herbs
- 1 teaspoon salt
You can find detailed step-by step-photos above the recipe card.
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Add the cherry tomatoes, onion, salt and olive oil and toss until coated.2 lb cherry tomatoes, 1 yellow onion, 2 tbsp extra virgin olive oil to drizzle, 1 tsp salt
- Add the garlic. Roast on the middle rack for 40 minutes, until the tomatoes have burst and are lightly charred.4 garlic cloves (skin on, top chopped off)
- Let cool slightly. Squeeze the garlic out of its skins and add it to a blender with the roasted tomatoes, onion and all the pan juices. Add the coconut milk, ¼ cup broth and basil and blend until smooth. (Or blend in a saucepan with an immersion blender.) Add more broth a splash at a time until the soup is as thick as you like.½ cup full-fat unsweetened coconut milk, ¼ cup vegetable broth, 1 small handful of fresh basil
- If the soup has cooled, warm it gently in a saucepan or in the microwave.
- Taste and adjust the seasoning. If your broth was unsalted you may need more salt.
- Optional Toasted Bread Step: I like to brush a couple of slices of white bread (sourdough or ciabatta) with olive oil and add it to the veggies in the oven for the last 10 minutes.
Video
Notes
- Coconut milk: use full-fat for the creamiest result; you can't taste the coconut. Cashew cream, soy cream or heavy cream (not dairy-free) work instead.
- Broth: start with ¼ cup. It's easier to thin a thick soup than to thicken a thin one.
- Oil-free: skip the olive oil.
- Storage: up to 3 days in the fridge or 3 months in the freezer. Whisk or blend after thawing if the coconut milk separates.
Nutrition
Serving: 1. | Calories: 251kcal | Carbohydrates: 19g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 817mg | Potassium: 835mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1497IU | Vitamin C: 74mg | Calcium: 57mg | Iron: 3mg
All nutritional information is based on third-party calculations and should be considered estimates.
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