Creamy Tomato Soup
A velvety, dairy-free tomato soup made with roasted tomatoes, garlic, and coconut cream. Pure comfort in a bowl.
This creamy tomato soup gets its richness not from heavy cream but from roasted tomatoes and a swirl of coconut cream, making it naturally dairy-free and vegan. Roma tomatoes and a whole head of garlic are roasted until deeply caramelized, concentrating their sweetness and adding a subtle smoky depth. They are blended with sauteed onion, vegetable broth, and coconut cream into a silky-smooth soup that tastes far more complex than its simple ingredient list suggests. A pinch of smoked paprika and a splash of balsamic vinegar give it an extra layer of flavor. Serve it with crusty bread or a grilled cheese for the ultimate comfort meal.
Nutrition per Serving
210
Calories
4g
Protein
20g
Carbs
14g
Fat
Ingredients
- 2 lbs (about 8) roma tomatoes, halved
- 1 garlic head, top sliced off
- 1 yellow onion, diced
- 2 cups vegetable broth
- 1/2 cup coconut cream
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- a few leaves fresh basil, for garnish
Instructions
Preheat oven to 400 F. Place halved tomatoes cut-side up on a sheet pan. Drizzle with 2 tablespoons of olive oil and wrap the garlic head in a small piece of foil. Place it on the pan alongside the tomatoes.
Roast for 25 minutes until the tomatoes are softened and caramelized around the edges.
While the tomatoes roast, heat the remaining olive oil in a large pot over medium heat. Saute the diced onion for 5-6 minutes until soft and translucent.
Squeeze the roasted garlic cloves out of their skins into the pot. Add the roasted tomatoes and all their juices. Pour in the vegetable broth and stir in the smoked paprika, oregano, salt, and pepper.
Bring to a simmer and cook for 5 minutes. Use an immersion blender (or transfer in batches to a countertop blender) to puree until completely smooth.
Stir in the coconut cream and balsamic vinegar. Taste and adjust seasoning. Ladle into bowls, garnish with fresh basil and a drizzle of olive oil, and serve with crusty bread.
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