Creamy Roasted Tomato Soup

Tomato soup is comfort food to me.   I love this one because it makes a huge pot, so it's great to serve when you have company or to make if you need to take a meal to someone because then there is plenty.  It freezes wonderfully, so if you have more leftovers than you want, just freeze in individual portions so that it's easy to pull out for lunch or a quick dinner.  I like to serve this soup with a simple grilled chicken or brown & season some ground beef & add it right to your bowl for a full meal.

 
tomato soup
 

Creamy Roasted Tomato Soup

ingredients

12 large red tomatoes 

1/4 cup olive oil, divided

2 yellow onions, peeled & chopped

1 pound carrots, chopped {or use a bag of mini carrots}

5 stalks celery, chopped

6 cloves garlic

4 cups vegetable broth

1 cup coconut milk

2 tablespoons dried basil

2-1/2 - 3 teaspoons salt*

2 teaspoons pepper

optional garnish: freshly chopped tomatoes

 

*tomatoes are all different & the amount of salt fresh tomatoes need will vary.  start on the lower end & work your way up to more salt by taste

directions

preheat oven to 450

cut tomatoes in half & place cut side up on a rimmed baking sheet.  drizzle 1 tablespoon of olive oil on tomatoes & roast 25 minutes

pour remaining olive oil into a large stock pot & sauté onions, carrots & celery for about 5 minutes, then add in garlic & all the seasonings & continue cooking for about 1 minute.  

place roasted tomatoes along with all the juice in the pan & vegetable broth into stock pot.  bring to a boil, then reduce heat to low, cover & cook 60 minutes.  

turn off heat, pour coconut milk into soup, then using an immersion blender, puree until smooth

garnish if desired, serve immediately.  can be store in the refrigerator for up to 5 days or frozen once cooled


Love, Cara