This is the tomato soup to trump all other tomato soups.
Whether you are only familiar with the iconic Campbell’s tomato soup can, an experienced tomato soup fan or not particularly crazy about traditional tomato soup (truth be told, I would classify myself here), I can almost guarantee you will enjoy this one. I certainly do.
There are 3 things that set this soup apart:
- Roasting the tomatoes takes a bit of time, 1 1/2 hours to be exact, but it’s almost completely hands off cooking. The slow roasting allows the sugars in the tomatoes and onion to caramelize making them sweet and luscious.
- Ginger is an unexpected ingredient perhaps, but don’t shy away from it. It adds a welcome brightness and complexity to this simple recipe.
- Coconut milk makes this soup creamy and rich, and the most beautiful vibrant orange color.
what else can i use?
- No fresh ginger on hand? Omit it and use 1/2 teaspoon ground ginger on the vegetables along with the coriander.
- No coconut milk? You can substitute heavy cream (though it won’t be vegan).
- I call for fresh parsley here, but you can also use thyme if you have that.
- No ground coriander? Simply omit it.
- Any sweet onion will work in this recipe: yellow, white, red or even shallots
If you want more plant based dinner ideas for fall, make sure to check out these recipes here as well!
If you make this Creamy Roasted Tomato Soup, and I hope you do, please leave me a comment here or post to Instagram and tag me. I love to hear your feedback and share your creations!
Creamy Roasted Tomato Soup (Vegan, Gluten Free)
- large baking sheet
- High speed blender or Food Processor
- 2 cup vegetable stock low sodium or homemade
- 8 medium sized tomatoes, cut in half
- 1 cup full fat coconut milk plus 2 tablespoons reserved for drizzling when serving
- 4 inch knob of ginger, in skin
- 1 tsp apple cider vinegar
- 4 cloves of garlic in skin, smashed
- 1 large sweet onion, peeled and quartered
- 1/2 tsp ground coriander
- 1/3 cup chopped parsley for serving
- 4 tbsp olive oil
- Kosher salt
- Fresh cracked pepper
- Sourdough bread, toasted for serving
- Preheat oven to 300 Degrees F.
- Place tomato halves on a large baking tray, cut sides facing up alongside the quartered onion.
- Nestle in the garlic cloves and the ginger.
- Sprinkle ground coriander over the onions and toss.
- Scatter 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper over the onion and tomato and drizzle the whole tray with the olive oil.
- Roast the vegetables in the oven for 1 1/2 hours, stirring halfway through.
- When the vegetables are done cooking, peel the skin off of the ginger and squeeze the garlic out of the skins. Discard peel and skins.
- Add the contents of the tray to a blender.
- Add vegetable stock, coconut milk, and vinegar.
- Blend until it's a smooth orange color and there are no visible chunks of vegetables.
- Taste and add salt if needed, I usually don't feel the urge to.
- Ladle soup into shallow bowls and drizzle with a bit of olive oil, a few drops of the reserved coconut milk, and fresh parsley.
- Serve with a slice of toasted bread and enjoy!