Tomatoes, onion and garlic roasted until sweet and blended into a smooth soup with basil. This dairy free version swaps in coconut milk. Ready in about 55 minutes.
Prep 10 min Cook 45 min Serves 4 Easy
Ingredients
🧂Saltto taste
🧅Onion1, quartered
🍅Tomato1 kg, halved
🧄Garlic6 cloves
🌿Fresh Basila handful
🫙Olive Oil3 tbsp
🫙Vegetable Stock2 cups
🌶️Black Pepperto taste
Optional extras
🫙Coconut Milkfull-fat, same amount
Instructions
1
For this dairy free version, use coconut milk for heavy cream wherever the steps mention them.
2
Heat the oven to 200°C. Roast tomatoes, onion and garlic with oil and salt 35–40 minutes until caramelised.
3
Transfer to a pot with the stock and simmer 5 minutes.
4
Blend with basil until smooth and adjust seasoning.
5
Swirl in cream if using and serve with bread or toasted cheese sandwiches.
Chef's tip
Roast until the tomato edges char; that's where the flavour comes from.
