Y’all! This recipe! You are welcome in advance. I have never made this for anyone and them not ask for the recipe. Never. I mean it! Every person who has ever eatin’ it has asked. With the exception of the hubs of course, because well hello, I cook for him.
Let me make a few things VERY CLEAR to those of you who don’t know me well yet.
First, I look forward to knowing you. Truly, people are my favorite part of life!
Second, I am not a whizz in the kitchen. We all know those people. I am not one of them. My friend Andrea can make something amazing out of nothing without batting a lash. She hosts with ease, presents a beautiful table, incredible wine, and tremendous food. I however, am lucky to cook a few times a week and it is typically spaghetti or pizza. Ha! You can ask my husband.
Third, soup season saves me! Forget pumpkin spice, just give me soup season. Maybe I should make that a sign? Bahaha. I make great chili, vegetable soup, cheesy potato… but this my friends -is my best! It is clean, easy and a crowd pleaser. So without further delay, please meet your new go to meal this fall!
I have been making this soup for years but it all came from me googling homemade tomato soup. I have no clue where the original recipe came from but I know that I don’t make it like I did when I first started making it, so oh well. If you are specific measurer don’t be worried, I will walk you through. But for my people who are “dumpers” (gross word but you know what I mean – you don’t use measurements and just “dump” stuff in a pot) you are in good company.
With fresh tomato season rapidly coming to a close, you better get cooking!
Between 2 and 3 lbs of tomatoes…enough to cut up and fill a cookie sheet.
1 large onion
3-4 fresh garlic cloves
1 can of coconut milk (I only use the kind pictured because of personal preference)
A little olive oil
A few shakes of pepper…around ½ tsp
1 tsp or so of salt. (I will cover this through recipe)
A handful of fresh basil (you can use the tube or dried kind but I prefer fresh)
Start by preheating your oven to 400 and getting out two cookie sheets. I cover mine in foil but you do not have to. I just prefer easier cleanup. Then you get to chopping. Here is where you will understand that I do not measure. I cut up enough tomatoes to fill a cookie sheet! Like pack them in. You do not have to peel them. Just rinse and cut! I use a mixture of tomatoes because I think it makes the soup taste fuller but you can use all one type or a mixture like me. You cannot mess this up! Once you have them all cut and the tray full, you can drizzle with olive oil and then salt and pepper the whole tray!
Once you have the tomatoes in slice your onion and peel your garlic cloves. You will then drizzle with oil, salt and pepper these on the second cooking sheet and place them in the top rack of the oven.
Once your tomatoes are soft (like mushy) and your onions are more clear looking and soft as well you will take them all out of the oven. In my oven it is around 20 minutes. Again, you aren’t going to mess this up. Just set a timer for 20 and then check every five minutes following till you feel like they look good to you.
Now, go get an apron! I have splattered myself EVERY SINGLE TIME and I still never learn. Ha! You will use a spoon or spatula to scoop all your cooked goodies into a blender. Once you have them all in you add your basil and coconut milk.
Like I mentioned before this is the only kind I use because it gives you the creaminess of tomato soup without any coconut flavor. Additionally, you can use the whole can but I only use the thick fatty, white part that is more solid on the top of the can. Again total personal preference but I like the thick creamier soups.
Once you have your lid good an closed blend away. You could use an immersion blender but I have always preferred to use a regular blender for mine because it ensures less chunks and a more smooth, creamy texture. Again, preference.
Ta-da! You are welcome in advance. I have taken this meal to new moms, friends battling cancer, dinner parties and much more. I love that it is not only clean (dairy free, nut free, gluten free) but it is so yummy. If you are fans of dairy and gluten like we are in our home it pairs amazingly well with your favorite grilled cheese. My personal fave is pepper jack but to each his own.
Have fun and let me know how you like it! What are some of your favorite soups to make as it gets cooler?