Roasted Tomato Coconut Soup

Roasted Tomato Coconut Soup

This cozy Roasted Tomato Coconut Soup is wholesome, savory, and bursting with mouthwatering flavors. Dairy-free, vegan-friendly, and incredibly easy to make — it’s bound to become a new weekly staple in your home. When people think of soups, they typically think of the cold winter months or a gloomy rainy day. I get it! However, I’m convinced that this dreamy soup recipe is so delicious that you could enjoy it for lunch or dinner any day of the year. Pair it alongside a gooey grilled cheese sandwich, and there’s truly nothing better. Whether you’re cooking dinner for the family or hosting a dinner party, this Roasted Tomato Coconut Soup does not disappoint. The roasted tomatoes and creamy coconut milk blend together for a striking orange color that is guaranteed to be the star of any show.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course, Soup

Ingredients
  

What You’ll Need

    For this cozy dish, you will need the following ingredients:

    • 8 roma tomatoes
    • 5 garlic cloves
    • 5 basil leaves
    • 1 can of coconut milk
    • 1 small onion
    • 1 tablespoon olive oil
    • 1 teaspoon salt
    • ½ teaspoon dried thyme or 3-4 sprigs of fresh thyme
    • ½ teaspoon oregano

    Instructions
     

    How to Make Roasted Tomato Coconut Soup

    • Set the oven to broil at 500°F.
    • Wash and slice tomatoes into quarters, then roughly chop the garlic and onion.
    • On a lined baking sheet, lay out the tomatoes, onions, and garlic. Drizzle with olive oil and thyme, then toss and spread evenly on the baking sheet.
    • Place the baking sheet in the oven on the 2nd or 3rd shelf from the top, then roast for 25 minutes.
    • Add the roasted ingredients to a food processor or blender along with the coconut milk, oregano, and basil, then blend until smooth. If using fresh thyme, make sure to remove the stems before blending.
    • Once the ingredients are blended, pour them into a saucepot and bring to a boil over medium heat. Allow the soup to boil for approximately 5 to 8 minutes.
    • Remove from heat and pour the contents into a soup bowl. Garnish with freshly cracked pepper or fresh basil leaves and enjoy with toast or a grilled cheese sandwich.

    Notes

    Easy to make
    Loaded with savory flavors
    Made from wholesome ingredients
    Packed with nutrients
    Vegan-friendly
    Dairy-free
    Serving and Substitution Tips
    These are some of my top tips for serving styles and substitutions:
    Serve alongside toasted bread, grilled cheese sandwiches, or crackers.
    You can add canned chickpeas or shredded chicken to the pot along with the rest of your ingredients before boiling them for extra protein.
    Be sure to use unsweetened full-fat coconut milk for the tastiest results.
    Garnish with fresh basil leaves, freshly cracked pepper, or a swirl of olive oil just before serving for a show-stopping presentation.
    If you like a little heat, feel free to add crushed red pepper or chopped red chilies to the dish.
    You can top the soup with toasted seeds, pine nuts, or croutons for an added crunch.
    If you end up with leftovers, try pouring them over noodles or rice. You’ll thank me later!
    How to Store This Dish
    Whether you make a little too much or choose to make a larger batch to save some for later, you can easily store this in one of two ways:
    In the fridge in an airtight bag or container for 4-5 days.
    In the freezer in an airtight bag or container for 2-3 months.
    If you happen to try this recipe, please leave a comment and tag me a photo on Instagram. I would love to see your creation! 
    Enjoy!

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