This creamy summer tomato soup is a super easy recipe for hot summer days.
These days (ok, most days) I don’t really want to turn the stove on. It’s been incredibly hot these days (last week was all in the upper 80’s and 90’s) and to cope with the heat, I’d love to make meals that celebrate seasonal produce, quickly, effortlessly, and deliciously. And if that means roasting tomatoes and blending them with coconut milk, then so be it. This creamy summer tomato soup is the perfect antidote when you don’t want to cook but crave something healthy and deliciously simple.
This Creamy Summer Tomato Soup Has Flavor!
But don’t be fooled, while this recipe is quick and easy, it has surprisingly striking flavors. The tomatoes sweeten and deepen after roasting. The garlic adds a kick and depth plus roasting brings out its sweetness also. The coconut milk adds even more sweetness to it, and the basil and parsley brings in added freshness. The nutty pine nuts offer a contrast of textures to bring it all together.
Playing with our food (and this recipe)
For this recipe, most of the ingredients are improvised. Use as many cherry tomatoes that can fit in an 8×8 roasting tray. You can use cherry, plum, or simply cut and roast any larger ones you may find. You can go small or big on the garlic (we love a lot of it). The pine nuts, although very appropriate for this soup, can be replaced with toasted almonds, pumpkin seeds, anything you have on hand.
Did you know you can easily make this with other veggies? You can also add in more veggies by layering in a cubed zucchini on top, or completely sub the tomatoes for zucchini. Enjoy the process and play with this recipe as your heart guides you.
Find More Summer Recipes Here
My Favorite Chopped Summer Salad
Cantaloupe Arugula Salad with Pine Nuts and Mint
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Creamy Summer Tomato Soup
Equipment
- 1 Roasting Tray
- 1 Blender
Ingredients
- 4 cups cherry tomatoes (or any tomato, cut into 1 inch pieces)
- 3 large cloves garlic, peeled
- drizzle of good oil
- pinch salt
- freshly ground black pepper
- 1 13.5 oz can of coconut milk, light or regular
- few tbsp pine nuts
- few sprigs each of basil and parsley (or one or the other)
Instructions
- Combine the tomatoes, garlic, olive oil, salt, pepper and parsley (if using) in a roasting pan. Toss to coat and roast at 375 degrees for about 45 minutes (or until they have released their juices and have softened).
- In a blender, combine the tomato mixture the coconut milk until roughly combined (I like to see little specks of tomato in my soup). Heat the soup to your preferred heat level, or simply serve as is (I like it both lukewarm and warmed up).
- In a skillet, dry toast the pine nuts until they turn tan and fragrant (do this over low heat).
- Serve the soup in bowls, and sprinkle the pine nuts on top. If using basil, tear some on top or chiffonade into ribbons. Enjoy!
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