Ingredients

The following ingredients have 7 Servings
  • 24 medium tomatoes
  • 1 red onion (diced)
  • 4 cloves garlic (minced)
  • 1 Tablespoon olive oil
  • 1 3/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 teaspoon onion powder
  • 2 teaspoons sugar
  • 1/2 cup fresh basil leaves
  • 1/2 cup full fat coconut milk (the kind that comes in a can)

Instruction

  • Preheat the oven to 350 degrees. Wash and core all the tomatoes, and place them bottom side up in two glass baking dishes or rimmed baking sheets. Drizzle a little olive oil in the bottom of the pans.
  • Roast the tomatoes until the skin starts to wrinkle and separate, about 45 minutes.
  • Once the tomatoes are cool enough to touch, use your hands to remove the skin.
  • In a large soup pot, saute the garlic and red onion in the olive oil. Cook for about 10 minutes over medium heat, letting the onion brown slightly.
  • Add the tomatoes with their juices to the pot and bring to a boil.
  • Reduce heat to a simmer and cook for about 25 minutes to let the flavors blend.
  • Add the salt, pepper, onion powder, fresh basil, sugar, and coconut milk.
  • Stir well, then remove from heat.
  • Use an immersion blender to puree the soup until very smooth. Season with more salt or pepper if desired.
  • Serve topped with more fresh basil leaves.