I am a FAN of blended soups. You literally can just throw some roughly chopped shit in a pot, cook, blend & BOOM... a gorgeously cozy meal. I made this soup with mostly fresh tomatoes but you can make it even more simple by using canned. You do you.
Ingredients (soup):
2-3lbs Tomatos (or equivalent in canned)
2 Tablespoons Olive Oil
1 pack Roasted Garlic ( roughly 6-8 cloves)
3/4 White Onion
1 Red Bell Pepper
1/2 Poblano Pepper
1-2 cups Veggie Stock (split)
1 can Fire Roasted Tomatoes (w/garlic)
5-6 Fresh Basil Leaves
1.5 Tablespoons Dry Thyme
2 Tablespoons Brown Sugar
1/4 Teaspoon Paprika
1 Tablespoon Honey Mustard
1 can Coconut Milk
Salt/Pepper & additional dry basil to taste
Instructions:
Preheat oven to 400 degrees
Cut tomatoes in half & scoop out the majority of the seeds with a small spoon. It's ok if you don't get them all! Place cut die down on a pan, add whole garlic cloves on the pan & sprinkle with olive oil and salt. Roast for 20 mins or until skin starts to peel away from the tomato.
While the tomatoes roast, heat olive oil in a soup pot. Roughly cut the onion, red pepper & poblano pepper & add to oil in pot, add a pinch of salt. Cook until onions are translucent. Add 1 cup of broth. Once the the tomatoes are out of the oven. Let stand for 2-3 mins. The skin will wrinkle allowing you to pull it off the main meat of the tomato. Remove as much of the skin as possible & pour the contents of the roasting pan ( juice, tomatoes & garlic) into your soup pot. Add can of Fire Roasted crushed tomatoes, fresh basil, dry thyme, paprika, honey mustard & brown sugar and bring to a quick boil. Add additional veggie broth if the soup has reduced too much. Reduce to a simmer & cook for 10 mins.
Transfer soup to a blender ( it usually takes me two blends) or use an immersion blender. Blend until smooth. Return to pot, add coconut milk and bring to a low simmer. Taste! Add salt, pepper & dry basil to taste.
Garnish with:
Rosemary Parmesan Garlic Croutons (see separate recipe)
Shaved Parmesan (vegan or dairy)
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