I've been craving soup and stew in these cold temps. I recently visited my friend Candice and she made tomato soup for dinner. It was yummy so I decided to make my version instead of my go-to butternut squash soup. I loooove this kind of pureed soup. There is something so comforting about the warm velvety soup especially with a piece of buttery garlic bread to dunk in it. Excuse me while I go heat up another bowl!

What You'll Need

4 lbs Romana Tomatoes
2 lbs Campari Tomatoes
cilantro and chives for garnish
4 cloves roasted garlic
1 medium roasted onion
olive oil
3 tbs butter (i used earth balance butter spread)
salt & pepper to taste
Dried thyme
dried basil
1 can full-fat organic coconut milk

Wash and dry the tomatoes, drizzle with olive oil, just enough to coat (about 1/4 cup). Season with s&p, basil, and thyme. Roll the tomatoes around so that all sides are coated with seasoning and oil bake on 350 for 1 hour or until the tomatoes are tender and have burst and released their juices.

On a separate baking sheet cut the onion in quarters drizzle with olive oil, s&p. Cut the top off the garlic bulb, place in a piece of foil big enough to cover the whole bulb, drizzle with olive oil. Bake in the oven with the tomatoes.

Once ready, chop the onions and garlic roughly and add to a pot with butter and saute over low heat for a minute or two, then add the tomatoes and a little bit of the liquid. Save the rest of the liquid just in case you need to thin the soup out.

Take the pot off the heat and use an emersion blender or a regular blender to get the soup to your desired texture. I like it a little textured but not chunky. This is harder to achieve with a blender. With my emersion blender, I place the blades directly on top of the whole tomatoes, blend, turn it off, lift it and repeat this process until the texture looks good to me.

Place the pot back on low heat and add the can of coconut milk. Taste and add salt and pepper to taste. At this point you want to add any other seasonings as well I added about 1/2 tsp each of smoked paprika, dried basil, dried thyme. For a bit of heat, I added red pepper flakes and cayenne pepper.

Let the soup simmer for 20 mins to let all the flavors really combine, I actually like to eat this soup the next day it always tastes better.

For garnish finely chopped chives and cilantro. If you want to be super fancy you can spoon some of the coconut milk in the soup and serve with garlic bread.

Dairy-Free Tomato Bisque Recipe

What You'll Need