Ingredients
Units
Scale
- 6 tomatoes (sliced in fourths)
- 2 tbsp extra virgin olive oil
- 1 red onion (chopped)
- 4 cloves garlic
- 4 sprigs thyme
- 1 cup fresh basil
- 1 tbsp honey
- 2 tsp paprika
- 3/4 cup coconut milk (full fat)
- 1/2 cup chicken broth
- cherry tomatoes (optional)
- parmesan reggianno (optional)
Instructions
- Preheat oven to 450.
- Start by slicing tomatoes in fourths. Place tomatoes, garlic and onion on a dutch oven (or baking sheet). Drizzle with olive oil, sprinkle with salt pepper and thyme sprigs.
- Place in the oven and roast for 25-30 minutes until tomatoes are brown on the edges and bubbling with juices. Once out of the oven, cool for 5 minutes before adding to the blender.
- In a blender, pour in the hot roasted tomato and onion mixture. Add your coconut milk and chicken broth and basil leaves.
- Blend until smooth. If you need to warm up the soup a little more, pour back into your Dutch oven and heat low on the stove.
- Pour in bowls and serve topped with cherry tomatoes and parmesan reggiano and fresh basil. Pairs very well with grilled cheese!
Notes
*if you don’t have a Dutch oven, use a large pot.
**if you don’t have a blender, you can use a hand blender.
- Prep Time: 5 minutes
- Cook Time: 25 minutes