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Vegan Roasted Tomato Soup
This vegan roasted tomato soup is made with creamy coconut milk and Thai red curry paste for an Asian spin on the comfort food classic. You will be making this easy soup recipe again and again!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 276 kcal
Course:
Side Dish , Appetizer , Soup , Dinner
Cuisine:
Asian , American
Ingredients
- 1 tablespoon extra virgin olive oil
- 4 cups SUNSET® grape tomatoes (such as Angel Sweet® or Wild Wonders®)
- salt and pepper (to taste)
- 15 ounces full fat coconut milk (Thai style)
- 2 tablespoons Thai red curry paste
Instructions
- Pre-heat oven to 350 degrees and line a baking sheet with foil.
- Sprinkle SUNSET® tomatoes in an even layer on a baking sheet and toss with olive oil plus salt and pepper to taste. Roast until tomatoes start to soften and burst, about 20 minutes.
- Place roasted tomatoes in a high-speed blender with all remaining ingredients and pulse until you've reached the desired consistency. Check for seasoning and adjust accordingly. Serve warm.
Cup of Yum
Notes
- Tomatoes can be whole or halved – it doesn’t matter. Both work!
- If the soup isn’t hot enough for your liking, simply warm in a soup pot before serving.
Nutrition Information
Serving
8ounces
Calories
276kcal
(14%)
Carbohydrates
10g
(3%)
Protein
4g
(8%)
Fat
27g
(42%)
Saturated Fat
21g
(105%)
Sodium
30mg
(1%)
Potassium
559mg
(16%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
1910IU
(38%)
Vitamin C
36mg
(40%)
Calcium
46mg
(5%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 276
% Daily Value*
| Serving | 8ounces | |
| Calories | 276kcal | 14% |
| Carbohydrates | 10g | 3% |
| Protein | 4g | 8% |
| Fat | 27g | 42% |
| Saturated Fat | 21g | 105% |
| Sodium | 30mg | 1% |
| Potassium | 559mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1910IU | 38% |
| Vitamin C | 36mg | 40% |
| Calcium | 46mg | 5% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.