This easy roasted garlic tomato soup does not have cream, yet made delicious and creamy with a secret ingredient.
There are only 4 simple steps to make this delicious vegan tomato basil soup: chop, roast, blend and simmer!
Chop tomatoes and onions into quarters. Peel garlic cloves. Sprinkle a generous pinch of chili flakes, salt and olive oil.
Step 1: Chop
Spread out the quartered onions and tomatoes and garlic cloves in a single layer on a baking sheet or pan. Roast them for about 30 to 35 minutes.
Step 2: Roast
Let the roasted vegetables cool. Place the cooled vegetables in a blender or food processor. Add grated coconut meat, dried basil and dried thyme.
Blend the mixture until you get a smooth puree. You can also use an immersion blender to puree the vegetables. In that case, you don't have to cool them before blending.
Step 3: Blend the vegetables
Add vegetable or chicken stock. Adjust the quantity according to your taste and the desired consistency. Season with salt and pepper as required.
Step 4: Simmer
Bring the soup to a boil. Cover with a lid and simmer for a couple of minutes. Remove from heat and sprinkle finely chopped basil leaves.
Enjoy your delicious roasted tomato garlic soup with some crusty bread! Get the recipe by clicking the button below:
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that requires no chopping or boiling. Just roast, blend and enjoy!