Creamy Roasted Tomato Soup
Serves 4
5 mins prep
90 mins cook
95 mins total
The best tomato soup you will ever have it also the easiest, relying on a slow roast with garlic, ginger, and herbs.
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Preheat oven to 300 Degrees F.
Place tomato halves on a large baking tray, cut sides facing up alongside the quartered onion.
Nestle in the garlic cloves and the ginger.
Sprinkle ground coriander over the onions and toss.
Scatter 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper over the onion and tomato and drizzle the whole tray with the olive oil.
Roast the vegetables in the oven for 1 1/2 hours, stirring halfway through.
When the vegetables are done cooking, peel the skin off of the ginger and squeeze the garlic out of the skins. Discard peel and skins.
Add the contents of the tray to a blender.
Add vegetable stock, coconut milk, and vinegar.
Blend until it's a smooth orange color and there are no visible chunks of vegetables.
Taste and add salt if needed, I usually don't feel the urge to.
Ladle soup into shallow bowls and drizzle with a bit of olive oil, a few drops of the reserved coconut milk, and fresh parsley.
Serve with a slice of toasted bread and enjoy!
