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Creamy Roasted Tomato Soup (Vegan, Gluten Free)
The best tomato soup you will ever have it also the easiest, relying on a slow roast with garlic, ginger, and herbs.
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Prep Time
5
minutes
mins
Cook Time
1
hour
hr
30
minutes
mins
Total Time
1
hour
hr
35
minutes
mins
Course
Dinner, Lunch, Main Course, Soup
Cuisine
American
Servings
4
people
Calories
242
kcal
Equipment
large baking sheet
High speed blender or Food Processor
Ingredients
1x
2x
3x
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
Instructions
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!
Nutrition
Calories:
242
kcal
Carbohydrates:
3
g
Protein:
1
g
Fat:
26
g
Saturated Fat:
13
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
11
g
Sodium:
478
mg
Potassium:
129
mg
Fiber:
1
g
Sugar:
1
g
Vitamin A:
250
IU
Vitamin C:
1
mg
Calcium:
12
mg
Iron:
2
mg
Keyword
soup, tomato soup, vegan
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