Creamy Roasted Tomato and Coconut Soup

Creamy Roasted Tomato and Coconut Soup


8 Cups


  • 6 large ripe tomatoes, cut into wedges
  • 2 cups sliced sweet onions
  • 1/3 cup olive oil
  • 1 tablespoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon red pepper flakes
  • 1/3 cup Florida Crystals® Organic Raw Cane Sugar
  • ½ cup coconut milk
  • fresh basil, for garnish


Preheat oven to 400 degrees.  Line a baking sheet with parchment paper; set aside.

Place tomatoes and onions on pan and drizzle with olive oil.  Toss to coat.  Sprinkle salt, pepper and red flakes.  Toss to coat.

Roast for 30 minutes.

Remove from oven and let cool slightly.  Reserve a few slices of the roasted onion to use for garnish later.

Spoon tomato mixture and sugar into a blender.  Blend on high until smooth.

Transfer tomato mixture to a medium saucepan.  Add coconut milk and heat on low until warm.  

Spoon into bowls.  Garnish with sprig of fresh basil and caramelized onion slices.  


Use as many organic ingredients as desired.