Description
Experience the comforting warmth of this Dairy-Free Roasted Tomato Basil Soup. By roasting Roma tomatoes and garlic until perfectly caramelized, we create a deep, complex flavor profile that pairs beautifully with the richness of full-fat coconut milk. This plant-forward meal is nutrient-dense, fiber-rich, and incredibly soothing. It is the perfect choice for a mindful, healthy lunch or dinner that satisfies your craving for creamy, classic comfort food without the use of any dairy or animal products.
Ingredients
3 lbs Roma tomatoes, halved lengthwise
6 garlic cloves, peeled
4 tablespoons olive oil, divided
1 yellow onion, finely diced
3/4 cup fresh basil, packed and chopped
1 teaspoon dried thyme
1/2 teaspoon dried oregano
Salt and black pepper to taste
2 cups vegetable broth
1/3 cup full-fat coconut milk
Instructions
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Arrange halved Roma tomatoes cut-side up on the tray and scatter peeled garlic cloves between them.
Drizzle with 3 tablespoons of olive oil and roast for 40 minutes until tender and caramelized.
Heat the remaining tablespoon of olive oil in a large pot over medium heat and sauté the diced onion until translucent.
Transfer the roasted tomatoes, garlic, and any juices from the baking sheet to the pot.
Add the vegetable broth, dried thyme, dried oregano, and chopped fresh basil.
Simmer the mixture for 10 minutes to allow the flavors to meld.
Use an immersion blender to process the soup until smooth.
Stir in the full-fat coconut milk until well combined and heated through.
Season with salt and black pepper to taste and serve warm.
Notes
For a smoother texture, use a high-speed blender instead of an immersion blender, but be careful when blending hot liquids. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 9g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg