Roasted tomato are combined with caramelized onion, garlic, herbs, and creamy coconut milk for a delicious vegan tomato soup! This creamy soup is ready in about an hour and is a great way to use up some last-of-the-season tomatoes.
I tend to prefer hearty soups with a bit of texture instead of thin, broth-y ones. I also love adding a bit of coconut milk to my soups for creaminess! Coconut milk works really well with the tomatoes in this soup because it balances out their acidity and adds a tiny hint of sweetness. The herbs add an earthy dimension to the soup so don’t skimp on them. If you aren’t much of a soup person, this actually makes a really tasty sauce for pasta.
Making this Vegan Roasted Tomato Coconut Milk Soup
In order to get maximum flavor out of the tomatoes, you’ll roast them first until the juices start to caramelize. In order to make the most of your time, you’ll caramelize the onions while the tomatoes are roasting.
After the tomatoes have roasted, you’ll add them along with any accumulated juices to the pot with the onions. Add the coconut milk and herbs and mash the tomatoes to encourage them to release more juices. Don’t worry about mashing them too much because you’ll blend the soup before it is served!
Before serving, the soup is blended to a smoother consistency but you can leave it chunkier if you prefer! I like to drizzle a little extra coconut milk on top of the soup and top it with some fresh herbs before eating.
Roasted Tomato Coconut Milk Soup (vegan)
- Total Time: 1 hour
- Yield: 4–6 servings 1x
- Diet: Vegan
Description
Roasted tomato are combined with caramelized onion, garlic, herbs, and creamy coconut milk for a delicious vegan tomato soup! This creamy soup is ready in about an hour and is a great way to use up some last-of-the-season tomatoes.
Ingredients
- 5 large tomatoes, quartered
- sea salt, to taste
- pepper, to taste
- olive oil
- 1 small red onion, diced
- 2 large garlic cloves, minced
- 1 teaspoon ground coriander
- 1 pinch red pepper flakes
- 1 small handful of basil, roughly chopped
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 can coconut milk (about 2/3 cup)
Instructions
Preheat your oven to 400 degrees and line a rimmed baking sheet with foil. Place the tomatoes on the sheet and drizzle them with a bit of olive oil. Sprinkle a generous amount of salt and pepper on the tomatoes. Place the sheet in the oven and roast the tomatoes for 35-40 minutes until they have softened and the juices are beginning to caramelize on the pan.
While the tomatoes are roasting, heat a tablespoon of olive oil in a dutch oven or large pot over medium low heat. Add the onion to the pot and cook until they begin to caramelize (about 20-25 minutes), then drop the heat to low. Add the minced garlic, coriander, and red pepper flakes to the onions. Stir the onion and garlic mixture occasionally until the tomatoes are finished roasting.
When the tomatoes are ready, add them to the pot along with any juices from the pan. Gently mash the tomatoes down with the back of your spoon until a chunky sauce starts to form. Roughly chop the basil and add it to the pot along with the thyme and oregano. Stir the herbs in, then add the coconut milk. Raise the heat to medium low, allowing the soup to come to a simmer, Once the soup comes to a simmer, allow it to cook for 5 minutes. After 5 minutes, blend it with an immersion blender or in batches in an upright blender. You can make it as chunky or as smooth as you like. Return the soup to the pot and keep it warm over low heat. Taste the soup and adjust with salt and pepper as needed. Serve warm with a bit of coconut milk drizzled on top.
Leftovers keep in the fridge for 1 week or in the freezer for 2-3 months. Makes 4-6 servings.
Notes
- I’m sensitive to the acid in tomatoes so I added a 1/4 teaspoon baking soda to the soup while it was simmering to neutralize some of the acid.
- If your tomatoes are on the tangier side and lacking sweetness, you can add a pinch of two of sugar to the soup.
- Prep Time: 10 minutes
- Cook Time: 50-55 minutes
- Category: soup
Tomato soup and grilled cheese was my Sunday evening meal growing up! I am definitely trying this yummy soup recipe!