I have another awesome Vegan recipe for you! I hope that by sharing these recipes you are inspired to branch out and try something new and oh so good for you:)
This creamy tomato soup is a delicious vegan meal. Goes great with a roasted veggie sandwich or a salad. Unlike traditional tomato soups, you won't find any heavy cream in this recipe, instead you will be using coconut milk. A wonderful substitute!
Ingredients:
Roasting the vegetables
5 pounds of organic roma tomatoes, washed and sliced in half
1 large onion, peeled and sliced
2-3 large garlic bulbs, prepared for roasting
olive oil, kosher salt, pepper
Soup
Roasted roma tomatoes and onion
2 tablespoons of roasted garlic
1 Can of light coconut milk (you can reserve 2-3 tablespoons for garnishing if you like)
3 cups of organic vegetable broth
2 tablespoons of tomato paste
2 teaspoons of garam masala
salt and pepper to taste
Garnish with coconut milk, garlic croutons, pesto, herbs etc.
Instruction:
* Preheat the oven to 400F and line two baking sheets with foil.
* Toss the tomatoes in olive oil and season with salt and pepper. Place on baking sheet
* Repeat same process for the onion
* Cut off the end of a bulb of fresh garlic and drizzle the sliced end with olive oil. Wrap tightly in foil and place in the oven to roast as well.
* Allow the onions to roast for about 30 minutes, keeping your eye on the so they don't burn.
* Continue to roast the tomatoes and garlic for about 90 minutes. Make sure to check on them and toss them every 30 minutes.
Once the veggies are roasted it is time to make the soup!
*In a large pot or dutch oven place the tomatoes, onions and garlic. Add the coconut milk, tomato paste, broth and stir well.
*Add the seasonings and bring to a boil for 5-10 minutes
*Transfer the hot soup to a blender, processor or use an immersion blender and process for only a few seconds depending on how creamy or chunky you like you soup. I used our Vitamix and only processed it for about 5 second and it was perfect for us.
Pour into a bowl and garnish as desired.
This soup has such a wonderful flavor to it. The coconut milk makes it creamy and gives it a bit of a Thai influence. The garam masala gives it a bit of an Indian inspired flavor. Surprisingly they both work so well together.
Serve with bread, hummus, salad, grilled cheese or whatever you like.
I hope you enjoy this delicious recipe as much as we have. I have made it twice in the last week and it has been fantastic!
Peace-J
This creamy tomato soup is a delicious vegan meal. Goes great with a roasted veggie sandwich or a salad. Unlike traditional tomato soups, you won't find any heavy cream in this recipe, instead you will be using coconut milk. A wonderful substitute!
Creamy Roasted Tomato Soup
with garlic, onion and coconut
Ingredients:
Roasting the vegetables
5 pounds of organic roma tomatoes, washed and sliced in half
1 large onion, peeled and sliced
2-3 large garlic bulbs, prepared for roasting
olive oil, kosher salt, pepper
Soup
Roasted roma tomatoes and onion
2 tablespoons of roasted garlic
1 Can of light coconut milk (you can reserve 2-3 tablespoons for garnishing if you like)
3 cups of organic vegetable broth
2 tablespoons of tomato paste
2 teaspoons of garam masala
salt and pepper to taste
Garnish with coconut milk, garlic croutons, pesto, herbs etc.
Instruction:
* Preheat the oven to 400F and line two baking sheets with foil.
* Toss the tomatoes in olive oil and season with salt and pepper. Place on baking sheet
* Repeat same process for the onion
* Cut off the end of a bulb of fresh garlic and drizzle the sliced end with olive oil. Wrap tightly in foil and place in the oven to roast as well.
* Allow the onions to roast for about 30 minutes, keeping your eye on the so they don't burn.
* Continue to roast the tomatoes and garlic for about 90 minutes. Make sure to check on them and toss them every 30 minutes.
Once the veggies are roasted it is time to make the soup!
*In a large pot or dutch oven place the tomatoes, onions and garlic. Add the coconut milk, tomato paste, broth and stir well.
*Add the seasonings and bring to a boil for 5-10 minutes
*Transfer the hot soup to a blender, processor or use an immersion blender and process for only a few seconds depending on how creamy or chunky you like you soup. I used our Vitamix and only processed it for about 5 second and it was perfect for us.
Pour into a bowl and garnish as desired.
This soup has such a wonderful flavor to it. The coconut milk makes it creamy and gives it a bit of a Thai influence. The garam masala gives it a bit of an Indian inspired flavor. Surprisingly they both work so well together.
Serve with bread, hummus, salad, grilled cheese or whatever you like.
I hope you enjoy this delicious recipe as much as we have. I have made it twice in the last week and it has been fantastic!
Peace-J
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