Name: Roasted Tomato Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 2 LB. Heirloom or Roma tomatoes; 1 LB. baby carrots; 1 cup great Northern beans; 1 cup vegetable broth; 2 cups coconut milk; 1 TBSP black pepper; 1 TBSP thyme; 1 TBSP oregano; 1 tsp crushed red pepper; Half an onion; 1 bulb garlic; 1 tsp salt; sourdough bread (optional)

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This is the perfect tomato soup. The best part about making it is roasting all the ingredients on one baking sheet, blending, and enjoying. If you are looking for a quick weeknight or weekend dinner, you should try this recipe. My favorite part about this recipe is the coconut milk, which adds flavor. The beans also add protein to this soup.

Serving: 4

Prep time: 10 mins

Cook time: 45 mins

Ingredients:

2 LB. Heirloom or Roma tomatoes
1. LB. baby carrots
1 cup great Northern beans
1 cup vegetable broth
2 cups coconut milk
1 tbsp black pepper
1 tbsp thyme
1 tbsp oregano
1 tsp crushed red pepper
Half an onion
A bulb garlic
1 tsp salt
Sourdough bread (optional)

Instructions:

Preheat the oven to 400F. Add the tomatoes, carrots, onion, and garlic to a sheet pan, drizzle a little olive oil, and sprinkle the thyme, black pepper, salt, oregano, and crushed red pepper and transfer to the oven and roast for 40-45 minutes.
After about 45 minutes, allow it to cool and transfer to a high-speed blender. Squeeze the garlic cloves out of the skins and add to the blender. Add the vegetable broth, 1 cup of the coconut milk, and the beans and blend until smooth.
Pour into bowls, add some coconut milk on top, and enjoy with some sourdough bread.

Roasted Tomato Soup

Recipe by Fayette Nyehn

This is the perfect tomato soup. The best part about making it is roasting all the ingredients on one baking sheet, blending, and enjoying.

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Servings 4

Prep Time 10

Cook Time 45

Total Time 55

Ingredients

2 LB. Heirloom or Roma tomatoes
1 LB. baby carrots
1 cup great Northern beans
1 cup vegetable broth
2 cups coconut milk
1 TBSP black pepper
1 TBSP thyme
1 TBSP oregano
1 tsp crushed red pepper
Half an onion
1 bulb garlic
1 tsp salt
sourdough bread (optional)

Instructions

Preheat the oven to 400F. Add the tomatoes, carrots, onion, and garlic to a sheet pan, drizzle a little olive oil, and sprinkle the thyme, black pepper, salt, oregano, and crushed red pepper and transfer to the oven and roast for 40-45 minutes.
After about 45 minutes, allow it to cool and transfer to a high-speed blender. Squeeze the garlic cloves out of the skins and add to the blender. Add the vegetable broth, 1 cup of the coconut milk, and the beans and blend until smooth.
Pour into bowls, add some coconut milk on top, and enjoy with some sourdough bread.