Creamy Roasted Tomato Soup

Lately it’s been raining here. Sunny ol’ southern California is having a rain spell. It’s weird but it has been raining for the last week(ish). The rain has made me want to be THE coziest at all times.

Whether I’m wearing the baggiest, heaviest, comfiest sweatpants, or the fuzziest socks. I’m hardcore needing all the warmth. Anyone else feeling it this winter?

This year I’ve been adding some cozy soups to the blog. I’ve added this chicken zoodle soup, this beef stew, and now this creamy (ehem, dairy free) roasted tomato soup.

I made this soup and had it for dinner. Jaryd said it was the perfect soup and wished he had a cheesy slice of bread to dip it in. Then we immediately made some cheesy bread and dipped it in 🤣

When you have a little tickle in your throat or feel like you’re on the brink of getting sick, this soup is for YOU!! It’s so fresh and refreshing and makes you feel like it could kick any cold’s butt. So let’s get into the recipe!

First, cut all the tomatoes in half. Place them on a baking sheet lined with parchment paper, flat-side down. Add the chopped onion on top of the tomatoes and drizzle with olive oil.

Roast in the oven for 30 minutes.

Transfer all the roasted tomatoes and juices into a blender along with the coconut cream, vegetable broth, garlic cloves, balsamic vinegar, salt, pepper, and crush red pepper flakes.

Blend on high for 1-2 minutes until smooth and completely combined. The soup should be hot enough, but if needed, pour it into a sauce pot over medium-high heat, stirring frequently until heated to desired temperature.

Pour into bowls and top with a drizzle of warmed coconut cream, some fresh herbs like basil or thyme, and a sprinkle of red pepper flakes.

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

Creamy Roasted Tomato Soup

I cannot get enough of this dairy free Creamy Roasted Tomato Soup! Its the perfect easy, healthy, comforting soup recipe to make this winter!

Recipe by:Lindsay Grimes Freedman

★★★★★ 5 from 1 reviews

Prep: 10 minCook: 30 minTotal: 40 min

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Servings: 4 1x

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Ingredients

• 2 lbs. roma tomatoes
• 1 sweet onion, coarsely chopped
• 3 tablespoons olive oil
• 1 cup unsweetened coconut cream
• 2 cups vegetable broth
• 4 garlic cloves
• 2 teaspoons balsamic vinegar
• 1 teaspoon sea salt
• 1/2 teaspoon ground pepper
• 1/4 teaspoon crushed red pepper flakes

Instructions

1. Preheat oven to 400F.
2. Cut all the tomatoes in half.
3. Place them, flat-side down on a rimmed baking sheet lined with parchment paper.
4. Add the chopped onion on top of the tomatoes and drizzle with olive oil.
5. Roast in the oven for 30 minutes.
6. Transfer all the roasted tomatoes and juices from the pan into a blender along with the coconut cream, vegetable broth, garlic cloves, balsamic vinegar, salt, pepper, and crush red pepper flakes.
7. Blend on high for 1-2 minutes until smooth and completely combined.
8. The soup should be hot enough, but if needed, pour it into a sauce pot over medium-high heat, stirring frequently until heated to desired temperature.
9. Pour into bowls and top with a drizzle of warmed coconut cream, some fresh herbs like basil or thyme, and a sprinkle of red pepper flakes.

© The Toasted Pine Nut

Enjoy!! xo