Oven roasted tomato soup

Curl up to this warm and delicious oven roasted tomato soup.

There’s nothing like a pot of hot fresh soup after a bone-chilling day or a snowy blizzard. This recipe was meant to be fast and easy, so you can warm right up in no time at all.

Follow along as I share this easy recipe for my favourite nutritious and delicious oven roasted tomato soup.


  • 1 to 2 pounds of fresh tomatoes (plum or vine-ripened)
  • 2 tbsp of olive oil
  • 3 cloves of garlic (minced)
  • 3 medium shallots (chopped)
  • 2 cups of vegetable broth
  • 1/2 can of low-fat coconut milk
  • 2 bay leaves
  • 1/2 cup of chopped fresh basil
  • salt and pepper to taste



  • Preheat oven to 425 degrees F.
  • On a baking sheet, lay aluminium foil across
  • Roughly chop the tomatoes and spread them across evenly on the baking sheet
  • Drizzle 1 tbsp of olive oil and season with salt and pepper
  • Roast the tomatoes in the oven for 15 to 20 minutes
  • In a large pot, heat up 1 tbsp of olive oil with garlic and shallots until soft
  • Add bay leaves and tomatoes into the pot and stir
  • Add vegetable broth, coconut milk and chopped basil
  • Let simmer for 30 – 40 minutes
  • Remove soup from stove and blend until smooth
  • Serve with naan bread or grilled cheese sandwiches

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