This creamy roasted tomato soup is so comforting and nourishing, the perfect cozy lunch or dinner served with a plant-based grilled cheese sandwich!
Course Soup
Cuisine American
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Servings 6people
Calories 375kcal
Equipment
immersion stick blender
Ingredients
1.2kgfresh tomatoes
8clovesgarlic
1/2cupfresh basil leavespacked
2tbspbutter or gheeplant based
2brown onionsthinly sliced
250mlvegetable stock
200mlcanned coconut cream
olive oil
salt and pepperto taste
To serve
coconut cream
basil leavestorn
grilled cheese sandwiches
Instructions
Preheat oven to 400°F/200°C.
Place unpeeled garlic cloves and the whole tomatoes, still on the vine, into a large roasting tray. Coat with a generous lug of olive oil and season with salt and pepper.
Roast for 25-30 minutes until the tomatoes are bursting and blistered.
While the tomatoes are roasting, caramelise the onion. In a large pot, heat butter or ghee over low-medium heat. Add sliced onion and stir to coat, then leave to caramelize, stirring occasionally every few minutes to avoid burning. Once the onions are a deep golden color (about 20 minutes), take them off the heat.
Once tomatoes and garlic are done roasting, remove the vine from the tomatoes and peel the garlic cloves, being careful not to burn your fingers. Add tomatoes and garlic to the pot with the onions, then pour in vegetable stock. Blitz until smooth with a handheld immersion blender.
Place the soup onto medium heat and simmer for 10 minutes. Turn off heat and stir through coconut cream.
Ladle the soup into bowls, then garnish with a drizzle of coconut cream and basil leaves. Serve with a toasted cheese sandwich on the side.
Video
Notes
Nutrition information is for soup only and does not include the optional grilled cheese sandwich.