Vegan, Gluten Free
Keyword Creamy Coconut Tomato Soup
Total Time 60 minutes
Servings 3-4 people
4-5 large tomatoes, diced
1 large yellow onion, diced
2-4 Tbs. olive oil
1 can coconut milk
handful basil, chopped
a pinch of salt/black pepper
Optional suggested toppings:
non-dairy sour cream or unsweetened yogurt and fresh spinach
1. Preheat oven to 425 F. Chop the tomatoes. Place on an aluminum foil lined sheet pan. Drizzle with 2 Tbs. oil, and a sprinkle of salt and pepper. Roast for 30-40 min.
2. While tomatoes are roasting, sauté onion in large pot with 2 Tbs. oil until translucent. Place roasted tomatoes in pot with onions. Add coconut milk and ½ of the chopped basil. (reserve half for topping)
3. Puree with blender or handheld stick blender. Top with fresh spinach or nondairy sour cream and enjoy!
I hope you enjoy this soup as much as I do! As always share #jfgeats if you make them so I can drool.