Sometimes the most delicious soups are the ones that are made in the simplest way. This creamy roasted tomato soup with coconut milk is exactly that – flavorful, comforting, and incredibly easy to prepare. On top of that, it’s one of the best ways to use up a big batch of tomatoes at the end of summer or in autumn.
When I first decided to make a creamy tomato soup, I thought it would be complicated. I imagined that such a creamy, rich soup must take much time and lots of effort. But it turned out to be the complete opposite – all you need to do is roast the tomatoes in the oven, blend them with some herbs and spices, and add coconut milk for creaminess. That’s it!
The best part is how simple it is. No tricky steps, no unnecessary fuss. You don’t even need to peel the tomatoes unless they have a very thick skin. For me, it’s a big win: less work, more flavor.
The coconut milk gives this soup its smooth, velvety texture and a subtle exotic touch. If you’re not a fan of coconut, you can experiment with cream or other alternatives, but I personally think this combination is perfect – rich but still keeping the tomato flavor as the star.
This soup is hearty yet light, making it ideal for dinner or a cozy lunch. It pairs wonderfully with fresh bread or crispy toast.
Another thing I love about this recipe is how versatile it is. You can easily make a bigger batch and freeze portions for later. That way, on a chilly autumn or winter evening, you’ll always have a comforting homemade soup ready to warm you up.
You can also add any extra veggies! Such as carrots, zucchini, pumpkin - just chop them up and add them to bake together with tomatoes.
So if you’ve got too many tomatoes lying around and you’re looking for a tasty, effortless way to use them, this creamy roasted tomato soup with coconut milk is the perfect answer.
You will need:
For 4-5 servings
- 1.3 kg tomatoes
- 5 garlic cloves
- 1 onion
- A handful of fresh basil
- 1.5 teaspoon of brown sugar
- 1 teaspoon of salt
- 2–3 tablespoons olive oil
- 200 ml full-fat coconut milk
- 1 tablespoon of dried oregano
- 500 ml water
Instructions:
- Preheat the oven to 200 °C (390 °F).
- Roughly chop the tomatoes, garlic, and onion.
Place everything on a baking tray lined with parchment paper, drizzle with olive oil, and roast for 30–40 minutes.
- In a pot, bring the water to a boil. Add the roasted vegetables, basil, sugar, salt, and oregano. Blend everything with a hand blender (or any blender). Finally, pour in the coconut milk and blend again until smooth and creamy.
Enjoy!
