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Dairy-Free Cream of Roasted Tomato Soup
This dairy-free, creamy soup takes only a handful of minutes to prepare and is bursting with summer seasonal flavor!
Prep:
10 minutes
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Cook:
40 minutes
6-8 servings
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Easy
Ingredients
4 pints of cherry tomatoes
6 cloves of roasted garlic
1 whole white onion
1/3 cup fresh oregano
1/2 cup coconut cream
3 tbsp olive oil
1 tsp salt
Pepper to taste
Fresh basil for garnish
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Rating
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Dietary Therapies
Dietary Requirements
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Meal Type
Occasion
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Applicances
Cuisine
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Disease state
Instructions
1. Preheat the oven to 400F.
2. Place the whole tomatoes, garlic head (top cut off) and peeled onion (roughly chopped up) on the tray.
3. Drizzle with olive oil and salt and roast in the oven for 30 min.
4. Once done roasting, let veggies cool slightly, then add them to a blender with fresh oregano, coconut cream and pepper to taste. Blend for 60 seconds until smooth.
5. Garnish with fresh chopped basil and sliced tomatoes
If you prefer to enjoy this soup hot, transfer it back to a pot on the stove to heat up. It can be stored in the fridge if you prefer to enjoy it cold.
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Nutritional Info
Storage
Store in an airtight container in the refrigerator for up to 5 days.
Notes
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