Roasted Tomato Thyme Soup
Every year my Grandpa grows tomatoes in his garden, and this is the time of the year when there are tons of them. He shares them with me, and I love making things like a simple soup with them because they are so flavorful. Nothing beats fresh local tomatoes after all, when it comes to taste. The soup recipe I am sharing with you today is wonderful chilled or warm, and it comes together within 30 minutes. I roast the tomatoes to bring out the flavor, then combine them with thyme and garlic. This is simple, yet so good.
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
Pre heat the oven to 425F degrees. Toss the tomatoes with just enough olive oil to coat and spread out on a sheet pan. Place in the oven and roast for 20-25 minutes until starting to brown. Once the tomatoes have almost finished, add 1 Tbsp olive oil to a pot, and sauté the garlic for a minute, then add the roasted tomatoes, vinegar, thyme, red pepper flakes, tomato paste and veggie broth. simmer for 10 minutes, to allow the flavors to blend, then puree in batches in a blender (allowing the steam to escape before turning it on). Place back in the pot, and add the coconut milk. Serve warm, or you may chill it and serve cold.
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- Allergen Friendly
- Heart Healthy
- Side Dish