Roasted Tomato and Basil Soup

Name: Roasted Tomato and Basil Soup
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 3-4 bowls
Ingredients: 8 Roma tomatoes, washed and cut in halves; 1 yellow onion, chopped; 2 celery stalks, chopped; 2 garlic cloves, minced; 1 tsp thyme; 1 tbsp salt; 3 tbsps tomato paste; 1/2 can [6.8 fl.oz (200mL)] lite coconut milk; 1 1/2 cups soup broth -or- water and 1 tsp consomme; Extra virgin olive oil + salt, for roasting the tomatoes; 1 tsp granulated sugar

Bowl of creamy roasted tomato and basil soup with black pepper.

Prep. Time

40 minutes

Cook Time

20 minutes

Servings

3-4 bowls

Difficulty

Easy

Nut-Free, Gluten-Free, Soy-Free, dairy-free, egg-free

Stovetop

Cooking required:

Allergens:

Fresh tomatoes, a good drizzle of olive oil, and a little patience — that’s all it takes to start building a soup that tastes like it was made for slow afternoons. This tomato soup leans into real, simple flavors: roasted Roma tomatoes, sweet onion, tender celery, and a swirl of coconut milk to pull it all together into something rich but easy.

It’s cozy without being heavy, bright without being sharp, and exactly the kind of thing that calls for a thick piece of homemade bread or a chunk of golden focaccia on the side. Ladle it into big bowls, pass the bread around, and let everyone take it from there.

Ingredients

8 Roma tomatoes, washed and cut in halves

1 yellow onion, chopped

2 celery stalks, chopped

2 garlic cloves, minced

1 tsp thyme

1 tbsp salt

3 tbsps tomato paste

1/2 can [6.8 fl.oz (200mL)] lite coconut milk

1 1/2 cups soup broth -or- water and 1 tsp consomme

Extra virgin olive oil + salt, for roasting the tomatoes

1 tsp granulated sugar

Instructions

Roast the Tomatoes

Preheat the oven to 400°F (200°C).
Lay a baking sheet on a large oven pan or dish, drizzle generously with olive oil and sprinkle lightly with salt.
Arrange the halved Roma tomatoes cut-side down on the baking sheet, and roast for 20–25 minutes, until the tomatoes are soft, juicy, and slightly roasted on top and at the edges.

Cook the Soup

In a large pot, heat a drizzle of cooking oil over medium heat.
Add the chopped onion and celery, and cook for about 5–7 minutes until softened and fragrant.
Stir in the minced garlic and thyme and cook for another minute.
Strip the tomatoes from their skin (should be very easy to separate after roasting) and add the tomatoes to the pot (including any juices from the baking sheet).
Stir in the tomato paste, salt, and sugar. Mix well.
Pour in the broth (or water + consomme) and coconut milk. Bring the soup to a gentle boil, then lower the heat and simmer for 15–20 minutes.
Using a stick blender (or transferring carefully to a regular blender), blend the soup until smooth and creamy.
Taste and adjust seasoning if needed.
Ladle into bowls and enjoy warm, ideally with fresh focaccia or a slice of homemade bread for dipping.

Notes

For a thicker consistency, use coconut milk (not lite) or coconut cream, which has higher fat composition.
For a sweeter result, consider creating this recipe with a different kind of tomato such as the San Marzano tomatoes or Campari, which are known for lower acidity and a natural sweetness. I'd love to hear about your results!

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