1 large sheet pan
1 large soup pot
- 1 medium onion cut into wedges
- 4 plum tomatoes cut into wedges
- 2 carrots peeled and cut into coins
- 1 head garlic cut the top off the garlic to expose the cloves
- 2 red peppers roughly chopped removing stem, seeds and inside white parts
- 1 tbsp fresh or dried thyme leaves
- 2 tbsp tomato paste
- 1 tsp sea salt
- 2 cups water
- 1 can unsweetened coconut milk (400 mL) use good quality brand like Cha's or Thai Kitchen
- 1/2 cup fresh basil leaves with stems
Preheat the oven to 400 F.
Arrange onion, tomatoes, carrots, red peppers and garlic on a sheet pan.
Roast for about 35-40 minutes. Carrots should pierce fork tender.
In a large soup pot, add your cooked vegetables, tomato paste, sea salt, water, coconut milk, basil leaves. Stir to mix tomato paste in. Cook about 5-10 minutes to warm the soup.
Puree the soup: You can use an immersion blender or a blender to puree the soup. Blender method: Transfer soup carefully to a blender. You may have to do this in 2 batches as to not overcrowd. Blend until smooth.
Please note that the nutritional information provided with this recipe is offered as a courtesy. It is intended as a general guideline and may vary depending on factors such as specific ingredient brands, variations in serving sizes, and individual cooking methods.
Substitute 1 pint of cherry tomatoes or 2 larger hot house tomatoes for plum tomatoes.
Serving: 1cup | Calories: 71kcal | Carbohydrates: 12.2g | Protein: 2.4g | Fat: 1.6g | Saturated Fat: 0.9g | Sodium: 415.7mg | Potassium: 228.7mg | Fiber: 3.7g | Sugar: 3.9g