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Healing Tomato Soup
Rini
Creamy vegan tomato soup with coconut milk is made by using roasted tomatoes and roasted bell peppers.
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Prep Time
10
minutes
mins
Cook Time
50
minutes
mins
Total Time
1
hour
hr
Course
Soup
Cuisine
American
Servings
3
people
Calories
200
kcal
Equipment
Immersion Blender
Soup pan
Ingredients
1x
2x
3x
For roasting the tomatoes
10
Campari tomatoes
Each cut into 4 wedges
1
tsp
salt
I used pink salt
2
Tbsp
extra virgin olive oil
For roasting the bell peppers
1
red bell pepper
4
cloves
garlic
2
slices
ginger
thinly sliced rounds
1
tsp
extra virgin olive oil
For the Soup
1/2
cup
coconut milk
optional
1/2
tsp
black pepper
1/2
tsp
salt
Fresh basil and croutons for garnish (optional)
Instructions
Preheat oven to 375°
In a square casserole dish, add the tomatoes (cut into wedges)
Top with the olive oil and salt
Mix well using your hands or wooden spoon
Place in the oven and roast for 30 minutes (or until the skin can be peeled off easily)
Oil the outside of the bell pepper
Wrap the bell pepper, garlic and ginger in an aluminum foil (not too tightly)
Place the wrapped bell pepper in the oven and roast for 20 minutes (or until it passes the knife test)
Remove both the tomatoes and bell pepper from the oven and let them cool (about 5 min)
Peel skin from the tomatoes and bell pepper. It should peel away very easily
Place the peeled tomatoes, red pepper, ginger, garlic and any juices from the roasting into a saucepan
Use an immersion blender to blend everything together until its silky smooth
Place the pan on medium to low heat
Add the coconut milk, salt and black pepper to the soup
Mix well and let it heat for about 15 minutes
Transfer to soup bowls and garnish before serving
Notes
Nutrition info is approximate
Nutrition
Calories:
200
kcal
Keyword
healing tomato soup, vegan tomato soup, what are campari tomatoes
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