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Roasted Tomato Soup

Roasted Tomato Soup ingredients collage


  • 15 Roma Tomatoes (sometimes I use 13, sometimes 14, and sometimes 15 - today, I decided on 15)
  • 2 medium yellow onions
  • 3-4 cloves of garlic (or more/less depending on how much you LOVE garlic - I LOVE IT)
  • 1/2 can full-fat coconut milk (I like Thai Kitchen brand - found in Asian section at Kroger)
  • salt, pepper, extra virgin olive oil (but these aren't real ingredients...right?!?!)


  • Preheat oven to Roast at 400F
  • Drizzle bottom of a Dutch Oven with EVOO
  • Roughly slice the onion - put into the bottom of the dutch oven
  • Roughly chop the garlic - put in the pot
  • Cut roma tomatoes in half (length-wise) and throw into the pot
  • Sprinkle with salt and pepper
  • Put pot in the oven (NO LID NEEDED) for 30-40mins (until the tomatoes and onions get really juicy)
  • Remove from oven and stir in half the can of coconut milk (or the entire can if you want it creamier)
  • Once everything has cooled, put the soup in the blender and BLEND AWAY! (an emulsion blender would also work and probably make less of a mess!)


  • Top with a protein source: I like to use sliced chicken or ground turkey. Shrimp would also be fantastic!
  • Add a fat: I love to top with slices of avocado
  • Add more veggies: I like to put cherry tomatoes on top with some basil or chopped spinach (the more nutrients, the better...right?!)
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