I have so many garden tomatoes that I needed to use up and what better way than making some homemade tomato soup? For some reason, tomato soup just sounds so comforting to me and you gotta pair it with a grilled cheese or panini sandwich. This super creamy roasted tomato soup is so easy to make, packed with flavor, and is so tasty! It’s also vegan and gluten-free too! The roasted tomatoes bring out another depth of flavor and adding pesto to the soup just elevates it so much more! The coconut milk makes it nice and creamy without all the dairy! We ate it with tomato avocado paninis and it was incredible! Basically on repeat for like 2 weeks in our house!

Ingredients

6-7 large tomatoes, quartered
1 small onion, quartered
2-3 cloves garlic, smashed
2-3 tbsp extra virgin olive oil (I used garlic infused olive oil)
Sea salt and cracked black pepper
dried thyme
1/2 tsp organic cane sugar (helps with the acidity)
3-4 tbsp fresh basil
1 cup full fat coconut milk (from the can)
1/4 cup basil pesto

Instructions

Preheat oven to 425 degrees F. In a large 9×13 casserole dish (line with foil for easy clean up if you want), add the tomatoes, onions, garlic, and olive oil. Mix together to combine everything (I used my hands) and generously sprinkle salt, pepper, and the dried thyme all over. Bake in the oven for 35-45 minutes until tomatoes begin to char and release their juices. Let it cool for 5-10 minutes.
Add the roasted tomatoes, onions, and garlic to a high speed blender. Add the sugar, fresh basil, another 1/2-3/4 tsp of sea salt, 1/4 tsp black pepper, and coconut milk. Blend on high until nice, smooth, and creamy.
Transfer soup into a medium pot and heat over medium heat. Stir in the pesto. Taste the soup and add more salt and pepper if needed. Add more coconut milk if you want it thinner. Serve with crusty bread, paninis, grilled cheese, or whatever you’d like! Enjoy!

Servings: 4

Author: valeria.chao

Creamy Roasted Tomato Soup (vegan, gluten-free)