Go Back

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.
Print Recipe Pin Recipe
Servings 4
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

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.