After a furiously hot summer fall seems to be abruptly stepping in and I'm loving it! I love fall and everything about it; cooler nights, comfort food, everything pumpkin, the golden glow as the light begins to shift and falling back into routine. With a surplus of tomatoes starting to wrinkle on the counter I tried to think of a good way to use them up. So, tomato soup it would be. Comfort food at its finest this recipe is super easy and there is no need for copious amounts of crumbled saltines.
To begin I chopped up a zucchini, 2 onions, 4 cloves of garlic, and a bell pepper. I tossed everything with some grape seed oil, added peeled and seeded fresh tomatoes (approximately 4-5 cups) and spread on a baking sheet. In a 425 degree oven I roasted until some of the edges begin to char. I stirred the mix a few times and also drained the water from the pan. What a perfect way to warm up my home on a cooler fall day.
Once out of the oven (no need to cool off) I placed all the veggies in a large pot and added a can of coconut milk. I added all the coconut cream and water. The resulting soup had a thick creamy consistency.
Using an immersion blender I puréed the soup. If you prefer a smoother texture a high speed blender
should do the job. To this I added salt and pepper to taste and some fresh lemon juice to brighten things up.
This soup is super delicious and a great way to get some extra veggies in! There are so many options if you want to alter this recipe. Leave out the coconut milk and add milk, cream or sour cream. Add fresh or dried herbs like basil, sage or Rosemary. Garnish with fresh pesto. Really you could add or omit a variety of veggies and use up what you've got in the fridge. Add hot peppers or chipotle...
