Description
All the rich, tasty and creaminess of traditional tomato soup but totally dairy free!
Ingredients
Scale
- 5 lbs vine tomatoes (cut in half and gutted )
- 1/4 cup extra virgin olive oil
- 1 tsp pepper
- 2 tsp sea salt
- 2 springs fresh rosemary (chopped)
- 5 springs thyme (chopped)
- 2 tbsp dried oregano
- 1 sweet onion (diced )
- 5 cloves garlic (minced)
- 3 cups vegetable stock
- 2 cans full fat coconut milk (refrigerated )
Instructions
- Preheat oven to 400 degrees. Line the halved and gutted tomatoes on a baking sheet cut side up. Drizzle with 2 tbsp the olive oil and sprinkle with 1 tsp each salt and pepper. Bake for 40 minutes until the tomatoes are broken down and crisped on the edges.
- While the tomatoes are cooking, heat the remaining olive oil in a pot over medium heat. Add the rosemary, thyme, oregano, onion and the rest of the salt.
- Cook the onions for 15 minutes until caramelized. Add in the garlic and stir until fragrant being careful not to burn. If the tomatoes are still cooking remove the onions and garlic from the heat to make sure they don't burn.
- When the tomatoes are done, remove from the oven and add them directly into the pot. Turn the heat back on and break up the tomatoes with a wooden spoon. Add the vegetable stock to the pot and bring to the boil. Lower the heat and simmer for 20 minutes.
- After simmering, remove from heat and transfer soup to a blender. Blend on high until smooth.
- Add the blended soup back into the pot. Open the coconut milk cans and scoop the hardened coconut out of the top. Whisk until fully incorporated into the soup.
Keywords: coconut milk, creamy, dairy free, dinner, gluten free, health, healthy, soup, tomato, vegan