Roasted Tomato and Basil Soup
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:
Share:
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!
