top of page


There is nothing quite like a creamy, hot soup to "right" all the day's wrongs. Because soup is healing.

Whether you dip a grilled cheese sandwich into it, patiently eat it with a spoon while curled up with a blanket, or drink from a mug (my preferred method), this Roasted Tomato Coconut Milk Soup will do a few things: fill your mouth with the sweet tang of roasted tomatoes, satisfy your belly with soothing, creamy coconut milk, and give you a smile that's hard to hide!

And it's incredibly delicious.

The recipe is easily made vegan by subbing the chicken broth with vegetable broth.



Ingredients: 3 lbs. cherry tomatoes (or quartered small vine tomatoes), 5-6 unpeeled garlic cloves, one small onion, peeled and quartered, 1 tsp. sea salt, 1 tsp. pepper, 1 tbsp. olive oil, 2 cups chicken broth, 14 ounces of full-fat coconut milk, fresh basil, and crumbled Feta cheese.

Serves 4.

1. Preheat the oven to 400* F. Tumble tomatoes, garlic cloves, and onion into a 9x13 inch baking dish. Drizzle over the olive oil. Roast for 25-35 minutes until tomatoes are soft and lightly caramelized. 2. Pour the cooked tomato mixture into a heavy-bottomed saucepan or medium dutch oven. Remove the garlic cloves to cool for 3 minutes. Squeeze the softened garlic into the tomatoes and discard the skins. 3. Add chicken broth and bring to a low boil, skimming off the foam from the top. Turn down to low to simmer for 15 minutes or until the liquid has reduced by roughly 25 %. Using an immersion blender, blitz until smooth (or blend in batches using a blender). 4. Stir in the coconut milk. Continue to cook on low for 20-30 minutes, until soup has thickened. Taste for seasoning. Serve with fresh basil and crumbled Feta cheese. #roasted tomato coconut milk soup #roasted tomato soup #homemade creamy dairy-free tomato soup recipe #Roasted tomato soup with coconut milk recipe


bottom of page