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Creamy Roasted Tomato and Coconut Soup

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Prep Time
5
minutes
Cook Time
40
minutes
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Ingredients
Servings
6 cups
  • 6 large ripe tomatoes, cut into wedges
  • 2 cups yellow onions, sliced
  • 1/3 cup + 1 tablespoon extra virgin olive oil
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon crushed red pepper
  • 1/3 cup Florida Crystals® Organic Raw Cane Sugar
  • ¾ cup coconut milk
  • Fresh basil, as garnish
Instructions

Step 1

Preheat oven to 400°F. Line a baking sheet with parchment paper. 

Step 2

Place tomatoes and onions on pan and drizzle with 1/3 cup of olive oil.  Toss to coat.  Sprinkle with salt, pepper, and red flakes.  Toss to coat. Roast for 25 minutes. Remove from oven and let cool slightly.  

Step 3

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.  

Step 4

Spoon into bowls. Garnish with sprig of fresh basil and olive oil.

Chef's Tip

Use as many organic ingredients as desired. Serve with warm sourdough bread on the side.