Roasted tomato coconut soup. Vegan.

End of season soups are my favorites to make. You can buy so many second-hand veggies, like tomatoes, for relatively little money, and make a great lunch or dinner option for the entire week. I love seconds of tomatoes, they may be bumped and bruised but it doesn’t matter so don’t be afraid!

This recipe is incredibly easy to make and is a wonderful meal-prep dish for your week. Let’s get started…


5-6 lbs of tomatoes, I used heirlooms and regular beefsteak type of tomatoes, washed and quartered
1 head of garlic, top cut off for roasting (see below)
1 medium yellow onion, peeled and quartered
1 bell pepper, (orange or red) washed and sliced
Olive oil for drizzling
Fresh basil (one good handful)
2 stems of fresh fresh thyme leaves – stem removed
1 can of full-fat coconut milk or cream

First, preheat your oven to 400 degrees.
Slice the top of your garlic off to expose the cloves
Cut a slice of foil and place your garlic head in the center.
Drizzle the opening (top) with a 1 tbl of olive oil.
Wrap your garlic bulb loosely. Place on a baking sheet and bake for 35-40 minutes. Remove and allow to cool. Remove the foil. To extract the garlic cloves – simply squeeze the bulb from the bottom and the squeeze the cloves out. They will be a soft texture.

Change the oven temp to 350 degrees. Place your tomatoes, onions and bell pepper on your baking sheet. Drizzle a bit of olive oil over the tomatoes (2-3 tbl). Sprinkle with salt and pepper. Roast for about 1 hour or until softened and aromatic. Remove and allow to cool a bit so you can handle safely. Then add your tomatoes/juice and onions and peppers to your stock pot or Dutch oven. Add your basil, coconut cream (entire can) and fresh basil.

Bring your ingredients to a simmer over low/medium heat. Then using your blender or hand immersion blender, blend until creamy. If using a blender, work in small batches for safety. Then add your soup back to the pot. Taste and adjust seasoning. Serve and enjoy! You can easily freeze this soup or refrigerate for 5 days.

— Knead to Cook

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