Roasted Tomato Soup
No ratings yet — be the first!
Inspired by the recipe by Carolina Gelen - https://carolinagelen.com/tomato-soup/ Combine this with a grilled cheese panini made from the focaccia recipe (found on this site) and…
Directions
- 1
Preheat the oven at 475°F.
- 2
Toss onion, garlic, fresh basil and thyme, red chili, cherry tomatoes, salt and pepper in olive oil. Bake everything until the tomatoes are slightly charred for 25 to 35 minutes.
- 3
Add the coconut milk, vegetable stock and all the baked ingredients, besides the thyme, in a blender and blend everything until smooth, for 3-5 minutes. Drizzle with coconut milk and/or fresh pesto and serve with a piece of toast or a grilled cheese sandwich.
Have Leftover Coconut Milk?
Pairs Well With
Published March 7, 2021
Recipe Credit: Carolina Gelen