7 INGREDIENT TOMATO SOUP
Well, it’s basically June and should be 20+ degrees (celsius) here in Ontario, but today feels more like late fall…. cooler temperatures, no sun and definitely sweater weather.
So we thought it was a perfect time to make Matt’s 7 Ingredient Tomato Soup and pair it with a big, beautiful Caub Sauv.
This recipe is quick + easy to prep and extra delicious! For some bonus flavor, add some mini grilled cheese croutons to make this your new favorite tomato soup recipe!
7 INGREDIENT ROASTED TOMATO SOUP
INGREDIENTS
2 Lbs mixed tomatoes (roma, cherry, heirloom etc) roughly chopped
2 carrots cleaned and sliced
1 medium sweet onion sliced
3-4 cloves garlic sliced in half
4 cups vegetable broth
1 can coconut milk
evoo
salt and pepper
DIRECTIONS
Preheat oven to 400 degrees. Spread chopped tomatoes, onions, carrots and garlic on a single sheet pan. Drizzle evoo and generously season with salt and pepper.
Roast for 20 minutes. Then shift the veggies around and roast for 15 more mins until they start to char slightly. Remove from oven and let cool for 10-15 minutes before the next step.
Add all the roasted veggies into a blender with another pinch of salt and put on high until all the ingredients are blended smooth.
Transfer to a dutch oven or larger soup pot and add coconut milk and vegetable stock. Stir together, cover and simmer on low for 15 minutes more.
Remove from heat and let rest for 10 minutes before serving to let the flavours deepen further.
Serve with toasted pumpkin seeds and drizzle of good evoo.
BONUS: This would obviously also be delicious with a simple grilled cheese sandwich but try mixing it up- smoked gouda or gruyere cheese on a sourdough with caramelized onions? Boom. ENJOY! Serves 4.
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