This creamy roasted tomato soup delivers deep caramelized flavor from oven-roasted cherry tomatoes, garlic, and onions, then finished with coconut milk for richness and a subtle sweetness that balances the fresh basil and thyme.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Preheat your oven to 400°F (200°C). In a baking dish, combine the chopped yellow onion, halved garlic head, sliced chilies, fresh thyme, and basil leaves.
Add the cherry tomatoes to the baking dish. Drizzle everything generously with olive oil and season with salt and freshly ground black pepper.
Bake for 25 to 30 minutes, until the tomatoes have burst and the vegetables are soft and lightly caramelized.
Remove the dish from the oven and let it cool slightly. Squeeze the roasted garlic cloves out of their skins and into a high-speed blender.
Add the rest of the roasted vegetables and any juices from the pan to the blender.
Pour the vegetable stock and coconut milk into the blender.
Blend on high speed until the soup is completely smooth and creamy.
Pour the finished soup into a serving bowl. Garnish by swirling in pesto, a drizzle of olive oil, and a drizzle of coconut milk. Top with a fresh basil sprig.
Serve immediately, ideally with a grilled cheese sandwich for dipping.
Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months; reheat gently on the stovetop, thinning with stock or water as needed.
blender or immersion blender · roasting pan or sheet pan
Yes, but you'll lose the caramelized depth from roasting. Use 28 oz canned whole tomatoes, drain well, roast them alongside garlic and onions at 400°F for 25–30 minutes until slightly darkened at the edges.
Heavy cream, Greek yogurt, cashew cream, or oat milk all work. Cream and yogurt add tang; plant-based options keep it dairy-free but slightly less rich.
Refrigerate up to 4 days in an airtight container. Freeze up to 3 months. Reheat gently on the stovetop, stirring in a splash of stock or water to thin if needed.
Yes. Roast the vegetables the day before and refrigerate, then blend and finish with coconut milk and stock when ready to serve. The soup tastes best freshly blended but reheats well.
Only if you include the sliced red chilies. For milder soup, remove the seeds or omit them entirely. The base itself is not spicy.
Stove Top Stuffing Meatloaf
85 min
Cajun Spaghetti With Creole Meat Sauce
55 min
BBQ Pork Sandwich
35 min
Mustard Dill Fish in Parchment
27 min
Ground Beef and Vegetable Skillet
30 min
5 Paleo Recipes From Michelle Tam
45 min
Easy Canapés
15 min
Canapes
30 min
