I don’t know about you, but the weather here has dramatically changed in the last couple of weeks! We went from 30-degree summer weather, to fall overnight! It’s also been fairly rainy and gloomy for the last week. We’ve been starting to get back into soups and comfort food finally, which Kai is happy about because he could eat a giant bowl of hot soup in 40 degree weather. Whenever he plans dinner, he always asks me “is it a soup night?”, my answer is usually no unless it is mid-September-March! As must as I love summer, I’m actually excited for the fall weather this year and making more comfort food again!

This tomato soup is made with roasted tomatoes, sweet pepper, garlic, basil, full fat coconut milk AND a secret ingredient that really increases the texture and creaminess of the soup, without adding any dairy at all! I always use a small potato when I make tomato soup. Once it’s cooked and blended up with the immersion blender, it brings this soup to the next level without having to add any heavy cream!

Most importantly, this soup comes together relatively quickly and is easy to make! You can use a standard blender instead of an immersion blender for this recipe, but that’s always a bit trickier and the risk for making a mess is much higher! We bought an immersion blender a little over a year ago and haven’t looked back. We were able to find a relatively inexpensive one too.

what do i need to make this vegan roasted tomato basil soup?

• Roma tomatoes
• Grape tomatoes
• Sweet red pepper
• Garlic
• Olive oil
• Sea salt
• Pepper
• Oregano
• Red onion
• Potato
• Tomato paste
• Vegetable broth
• Fresh basil
• Full fat coconut milk

Ingredients:

• 2 lbs Roma tomatoes
• 1 lb grape tomatoes
• 1 sweet red pepper
• 6 cloves of garlic
• 4 tablespoons of olive oil – separated into 2 tablespoons + 2 tablespoons
• 1.5 teaspoons sea salt
• 1 teaspoon oregano
• 1/2-1 teaspoon of black pepper (your preference)
• 1 red onion, diced
• 1 small potato, peeled and diced
• 1/4 cup tomato paste
• 4 cups vegetable broth
• 1 1/2 cups packed fresh basil, roughly torn
• 1/2 cup full fat coconut milk

Instructions:

Notes:

1. Make sure that you use full fat coconut milk. If you open the can and the coconut cream and coconut water have separated, poor the entire contents into a bowl and whisk them together before adding to the recipe
2. You can you an immersion blender or a regular blender for this recipe. Though an immersion blender if significantly easier and will cause less of a mess!
3. Leftovers can be stored in the refrigerator for up to 4 days or frozen for 2-3 months