Creamy Roasted Tomato and Coconut Soup

Looking for a warm and cozy dish? Try this Creamy Roasted Tomato and Coconut Soup that uses Florida Crystals® Regenerative Organic Raw Cane Sugar. It's best served with toasted sourdough bread on the side.

Prep Time

5 minutes

Cook Time

40 minutes

Yields

6 cups

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Ingredients


  • 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® Regenerative 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.

YOU CAN ALSO TRULY NOTICE A DIFFERENCE IN THE BAKED GOODS WHEN CHOOSING FLORIDA CRYSTALS® VS. ANOTHER BRAND.

- THE BANANA DIARIES, BRAND PARTNER

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