Warm up your day with this delightful creamy tomato soup, perfect for any season. Made with roasted cherry tomatoes, sweet red bell pepper, and aromatic herbs, this soup is bursting with flavor. The addition of silken tofu and warmed coconut milk gives it a rich, velvety texture without the heaviness. It's not only comforting but also packed with nutrients, making it a wholesome choice. Serve it with crusty bread or a fresh salad for a satisfying meal that’s sure to please everyone. Enjoy this simple recipe that highlights the natural sweetness of tomatoes and the creaminess of coconut in every spoonful!
Ingredients:
- 1/2 medium yellow onion, chopped
- 2 cups cherry tomatoes, sliced lengthwise
- 1/2 red bell pepper, roughly chopped
- 1 tbsp olive oil
- 1 tsp oregano
- 1 tsp thyme
- 1/4 cup silken tofu
- 1/2 tbsp minced garlic
- 1/2 cup coconut milk, warmed
- Salt and pepper to taste
Instructions:
1. **Roast the Vegetables:**
- Preheat your oven to 375°F (190°C).
- In a baking dish, combine the chopped onion, sliced cherry tomatoes, and chopped red bell pepper.
- Drizzle with olive oil and sprinkle with oregano and thyme. Toss to coat.
- Roast in the preheated oven for 30 minutes, or until the vegetables are tender and slightly caramelized.
2. **Blend the Soup:**
- Once the vegetables are roasted, transfer them to a blender.
- Add the silken tofu, minced garlic, and warmed coconut milk.
- Blend until smooth and creamy.
3. **Season:**
- Taste the soup and add salt and pepper to your liking. Blend again briefly to incorporate.
4. **Serve:**
- Pour the soup into bowls and enjoy hot! You can garnish with fresh herbs, a drizzle of coconut milk, or croutons if desired.
Enjoy your deliciously creamy tomato soup!
Estimated Nutritional Values Per Serving (makes 2 servings)
- Calories: 238
- Carbohydrates: 17g
- Protein: 6g
- Fat: 19g
- Fiber: 4g
-Sugars: 8g
-Sodium: 30mg (without added salt)
These values are approximate and can vary based on specific ingredients used.
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