Roasted Tomato and Garlic Soup - Inspired by the Full Moon in Aries!

The Full Moon in Aries on October 9th is bold, just like this soup and now that it’s officially soup season, I had to make this for you! I cannot tell you how delicious these flavors are when they all come together and how much they warm you up, get your blood pumping and make you feel like you can take on anything!

The recipe is a simple blend of whole tomatoes, orange bell peppers, onion, garlic, thyme, salt, pepper and coconut milk and the best part - you can make it from scratch in about 20 minutes! It tastes SO much better than anything you can pour from a box or can… and for those who like it extra spicy, feel free to add crushed red pepper too!

Easily whip this restaurant-quality soup up for friends, family or enjoy it all for yourself! To keep it Vegan, you can top it with dairy-free cheddar cheese and serve it alongside toasted bread, a sandwich or salad…mmmmmm!

INGREDIENTS (2-4 servings)

  • 6-8 Heirloom Tomatoes Quartered

  • 1/2 Red Onion Quartered

  • 1 Orange Bell Pepper Quartered

  • 6-8 Cloves of Garlic

  • EV Olive Oil

  • 1 - 1 1/2 Cans Coconut Milk

  • Salt

  • Pepper

  • Thyme

  • Red Pepper Flakes

TO MAKE

  • Toss cut tomatoes, onion, bell pepper and garlic in EV olive oil - make sure everything is evenly coated. Toss again adding a pinch or two of salt, some pepper and about 1-2 TSP of thyme.

  • If using an air fryer, place in basket and cook at 400° F for 15 minutes.

  • If using a conventional oven, place everything in a layer on a lined baking sheet, place in 400°F oven for 20-25 minutes. Oven times may vary! You want everything to be a little crisp on the outside skin and soft on the inside.

  • Add roasted veggies and garlic to a blender and add a little coconut milk at a time, blend until smooth and to your desired consistency.

  • Pour into a separate pot - heat, serve and top with red pepper flakes or any other seasonings!

Tara Redfield