Old-Fashioned Tomato Soup with Thai Coconut Milk

Ingredients

• Large tomatoes (Used as the base of the soup; quantity not stated)
• Cherry or candy tomatoes (Used for sweetness; quantity not stated)
• Bell pepper (Quantity not stated)
• Onion (Quantity not stated)
• Italian seasoning (Use enough to coat the vegetables; quantity not stated)
• Black pepper (Quantity not stated)
• Olive oil (Enough to coat the vegetables; quantity not stated)
• 1 cup Chicken stock or vegetable stock (The source gives chicken stock or vegetable stock as options)
• 1 cup Water (Used to dilute the blended soup)
• Thai coconut milk (Stir in instead of heavy cream or oat milk; quantity not stated)

Steps

1. 1

   Add the large tomatoes, cherry or candy tomatoes, bell pepper, and onion to a roasting pan or baking dish.

2. 2

   Coat the vegetables with olive oil, Italian seasoning, and black pepper.

3. 3

   Roast the coated vegetables at 350°F (175°C) for about 1 hour, until they wrinkle.

4. 4

   Let the roasted vegetables cool overnight so they are no longer too hot to blend the next day.

5. 5

   The next day, blend the cooled roasted vegetables with 1 cup of chicken stock or vegetable stock and 1 cup of water to dilute the soup.

6. 6

   Stir Thai coconut milk into the blended soup instead of using heavy cream or oat milk. Serve the soup after incorporating the coconut milk.

Notes

The source does not provide quantities for the tomatoes, pepper, onion, seasonings, olive oil, or Thai coconut milk. It also does not specify whether the blended soup should be reheated after blending; it notes that the soup is even better when reheated.

Nutrition per serving

• soup
• main
• vegetarian-option
• roasted
• blended
• dairy-free-option
• gluten-free
• make-ahead