Creamy Dreamy Roasted Tomato Soup

 

THE. BEST. SOUP. EVER.

Said my husband, and he has been eating my food for 12 years, so who am I to argue?

Sometimes the flavor is just so complete that there is nothing to add to a dish no matter how much you rake your brain (and I always do). So, here it is: The Creamy Dreamy Roasted Tomato Soup!

INGREDIENTS:

1 pound very ripe tomatoes

1 small bulb fennel (I always thought I didn’t like fennel but trust me, this soup needs it!)

1 large white or yellow onion

3 tbsp coconut oil

2 garlic cloves (or more if you like)

10 sun dried tomatoes (I prefer the ones packed in oil)

1-2 tbsp grated ginger (I freeze my ginger for longer keeping and easy grating)

1 small red chili

small bunch cilantro (leaves and stems)

small bunch dill

1 cup tomato juice (I used Very Veggie but regular tomato juice works as well)

1 16oz can coconut milk

4 tbsp soy sauce

1 lime (juice and zest)

1 tbsp toasted coconut flakes (unsweetened)

Sea salt and black pepper to taste

PREP:

Heat the oven to 375 degrees

Chop tomatoes, fennel and onion into medium chunks

Grate ginger; finally chop garlic, sun dried tomatoes and chili

Separate the leaves from cilantro stems and chop the stems (reserve the leaves for garnish)

Chop dill, juice and zest the lime

COOK:

Place tomatoes, fennel and onion in a roasting dish, mix with 2 tbsp of oil and generously season with salt and pepper. Roast for 30 minutes.

Heat the remaining oil in a large saucepan and add garlic, chili, ginger and half of sun dried tomatoes. Cook for about 5 minutes stirring occasionally.

Add cilantro stems to the pan and let cook for another 3 minutes. Add dill and cook for 1 minute. Add tomato sauce, soy sauce and coconut milk followed by the roasted tomatoes, fennel and onion (with all the delicious juices produced during roasting). Cook for 20 minutes. Taste and add extra salt and pepper as needed. Turn off the heat and add the zest and juice of lime. Final stir and voila!

SERVE:

Divide into bowls and garnish with remaining sun dried tomatoes and cilantro leaves. I also saved some chili pepper for extra garnish kick. In the fall and winter I would serve this soup with bread but as long as it’s warm outside I just drop some very al dente steamed broccoli into a bowl instead. This soup pairs really well with a shot of tequila (ask William) or with a glass of a really crisp Sauvignon Blanc.

 

Creamy Dreamy Goodness. Stay Tipsy my Friends!