My goodness, I just love this soup! With the Fall coming up rather quicker than most of us would like, I thought that I’d start looking for those comforting, warming, recipes that go so well with the colder weather, and what meal is more suited to those conditions than a delicious Roasted Garlic Tomato Soup? It goes without saying, that this is best eaten with numerous slices of really good bread – I love a crusty bread with my soup and I had a fantastic sourdough when I made this over the weekend – perfect!
This recipe really beats the other tomato soup variations that I’ve tried over the years – I think it’s probably the addition of the roasted garlic and the coconut milk which helps add a bit of creaminess that I really like in my soups. So, if you’re feeling a bit colder in the next few weeks due to the change in the seasons, then why not give this soup recipe a go and you will be instantly warmed up!
Roasted Garlic Tomato Soup Ingredients
For the roasted garlic:
- 1 medium head garlic
- Olive oil, for drizzling
- Salt and pepper, for sprinkling
For the soup:
- 1 tablespoon olive oil
- 1 medium sweet onion, chopped
- 1 tablespoon tomato paste
- 1 pint cherry tomatoes
- 1 (14 ounce) can fire-roasted diced tomatoes
- 1 1/2 cups low-sodium vegetable broth
- 1/2 cup canned full-fat coconut milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon dried oregano
- Chopped fresh basil, for serving
- Crusty bread, for serving
