Roasted Tomato Coconut Soup

This satisfying vegan tomato soup always hits the spot and is yummy for all seasons. This is nice topped with sprouts or greens.
Prep Time 10 minutes
Cook Time 1 hour
Servings 6 cups
Calories 115 kcal


  • Blender or handheld blender


  • 12 Tomatoes roma
  • 1 zucchini chopped in large pieces
  • 1 red pepper quartered
  • 2 cloves garlic
  • 1 medium sweet onion quartered
  • salt
  • pepper
  • 2 tbsp olive oil extra virgin
  • 1 500ml can coconut milk
  • 3 cups low sodium vegetable broth
  • 1/4 cup fresh herb fresh parsley or basil


Roasted Tomato Medley

  • Preheat oven to 400 F
  • Cut tomatoes in half and place them with garlic and other vegetables in a casserole dish.
  • Drizzle with olive oil, dash of salt & pepper.
  • Bake for 60 minutes.
  • Remove from oven and add stock and coconut milk.
  • Transfer everything to your blender or use handheld blender right in casserole dish and puree.
  • Garnish with a fresh herb like basil or parsley.
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Calories: 115kcalCarbohydrates: 15gProtein: 4gFat: 5gSaturated Fat: 1gSodium: 18mgPotassium: 755mgFiber: 5gSugar: 9gVitamin A: 2947IUVitamin C: 70mgCalcium: 41mgIron: 1mg
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