Description
This comforting plant-based soup captures the essence of late summer harvests. By roasting tomatoes and garlic to caramelized perfection, we achieve a deep, complex flavor profile. The addition of luscious coconut cream provides a silky, dairy-free texture that feels indulgent yet nourishing. Perfect for rainy days, this simple one-pot recipe is a reliable staple for any home cook looking to bring restaurant-quality comfort to their dinner table.
Ingredients
2.6 lb fresh vine-ripened tomatoes, halved
8 cloves garlic, skins left on
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
2 tbsp plant-based butter
2 medium yellow onions, thinly sliced
1 cup vegetable stock, low sodium
3/4 cup canned full-fat coconut cream
1/2 cup fresh basil leaves, tightly packed
Instructions
Preheat your oven to 400°F (200°C).
Arrange halved tomatoes and unpeeled garlic cloves on a large baking sheet.
Drizzle with olive oil and season with salt and pepper.
Roast for 40-45 minutes until tomatoes are soft and slightly caramelized.
Remove garlic from skins and discard the skins.
In a large pot, melt the plant-based butter over medium heat and sauté the onions until translucent.
Add the roasted tomatoes, garlic, vegetable stock, and fresh basil to the pot.
Simmer for 10 minutes to allow flavors to meld.
Use an immersion blender to process the soup until smooth.
Stir in the coconut cream and heat gently until warmed through before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. This soup tastes even better the next day as the flavors deepen. If you prefer a thinner soup, add a little extra vegetable stock until you reach your desired consistency.
- Prep Time: 15
- Cook Time: 55
- Category: Dinner
- Method: Roasting and Simmering
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 9g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg