This vegan creamy roasted tomato soup is full of flavor from the garlic and roasted tomatoes, and it's made even better with the creamy coconut milk and fragrant thyme. This soup is great for any time of the year because it's warm and comforting.
Ingredients: 1 lb ripe tomatoes, halved. 2 cloves garlic, minced. 1 onion, chopped. 2 tbsp olive oil. 1 can 14 oz coconut milk. 2 cups vegetable broth. 1 tbsp tomato paste. 1 tsp dried thyme. Salt and pepper, to taste.
Instructions: Get the oven ready by heating it up to 400F 200C. Put tomato halves on a baking sheet and drizzle with olive oil. Add salt, pepper, and minced garlic. Put the tomatoes in the oven and roast them for 25 to 30 minutes, until they are soft and a little charred. Put olive oil in a big pot and heat it over medium-low heat. When you add the chopped onions, cook until they become clear. Put roasted tomatoes in the pot with vegetable broth, coconut milk, tomato paste, and dried thyme. Don't forget to add any juices that came with the tomatoes. Set the mixture on low heat and let it cook for 15 to 20 minutes. This will give the flavors time to blend. Blend the soup until it is smooth and creamy with a regular blender or an immersion blender. Add pepper and salt to taste. If you want, you can serve it hot and top it with fresh herbs.
Prep Time: 15 minutes
Cook Time: 45 minutes
skilo