Servings: 4
- Regular or immersion blender
INGREDIENTS
- 5 Roma tomatoes, halved
- ½ yellow onion, cut into 4 wedges
- 5-6 garlic cloves
- 2 carrots, peeled and cut into 2" pieces
- 1 red bell pepper, cut into 2" pieces
- 2 tablespoons fresh chopped basil
- 1 cup vegetable broth
- ½ cup creamy part of full-fat coconut milk
- 1 tablespoon tomato paste
- ½ to 1 teaspoon coarse salt, as needed
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- ¼ teaspoon Italian seasoning
- ⅓ cup olive oil
Toppings:
- Oat or coconut cream/milk
- Balsamic glaze
- Olive oil
- Red chili pepper flakes
- Fresh basil leaves
INSTRUCTIONS
- Preheat the oven to 400°F (205°C).
- On a parchment-lined sheet pan, place the tomatoes, onion wedges, garlic cloves, carrots, and red bell pepper pieces. Drizzle generously with olive oil and season with salt and black pepper. Roast the vegetables for about 35-45 minutes, until they are fork-tender.
- If you have an immersion blender, transfer the roasted vegetables to a pot. Add vegetable broth, coconut milk, chopped basil, tomato paste, red pepper flakes, and Italian seasoning. Use the immersion blender to blend everything together until smooth. If you don't have an immersion blender, add all the roasted vegetables, vegetable broth, coconut milk, chopped basil, tomato paste, red pepper flakes, and Italian seasoning to a regular blender. Blend until the mixture is smooth. Transfer the blended mixture to a pot.
- Heat the soup over medium-low heat until warmed through. Drizzle with olive oil, oat or coconut cream/milk, and balsamic glaze. Garnish with red chili pepper flakes and fresh basil leaves. Enjoy with your favorite grilled cheese sandwich!