Ingredients
- 8–10 medium-sized tomatoes (quartered or cherry tomatoes)
- 2 large red bell peppers (quartered)
- 1 medium red or yellow onion
- 5 cloves garlic
- Salt to taste
- Black pepper to taste
- 3 cups vegetable stock
- ¾ cup coconut cream (or regular cream)
- 1 teaspoon paprika
- ½ teaspoon red crushed pepper or cayenne pepper (optional)
- 5 tablespoons olive oil
- 2–3 teaspoons balsamic vinegar
- 3 sprigs fresh thyme
- 4 fresh basil leaves (or dried)
- 1 teaspoon dried oregano (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Drizzle olive oil in a large baking dish or pan. Place the tomatoes skin side down. Add the onion, garlic, red bell peppers, and fresh thyme. Drizzle with more olive oil, and season with salt and pepper.
- Roast for 40-50 minutes until vegetables are tender, golden, and jammy.
- In a large pot, add vegetable stock and the roasted vegetables. Stir in paprika, basil, red crushed pepper (optional), oregano (optional), and balsamic vinegar. Bring to a boil, then simmer for 8-12 minutes.
- Blend the soup with an immersion blender or a regular blender (let cool slightly before blending). Return to the pot if using a regular blender.
- Stir in coconut cream (or regular cream) and mix until smooth. Adjust seasoning to taste.
- Serve hot with grilled cheese or a baguette. Enjoy!
Notes
- The longer you roast the vegetables, the deeper the flavor.
- Adjust crushed red pepper or cayenne for desired spice level.
- Use coconut cream for a vegan version or regular cream for a classic touch.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 8g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
