Produce<\/h3>\n\n- Tomatoes on the vine (you can use any tomatoes you have, but these are a nice medium size so maybe use 10 if using the slightly smaller Roma tomatoes)<\/li>\n
- Red bell peppers<\/li>\n
- Shallots (yellow or red onion are perfect substitutes if you don’t have a shallot)<\/li>\n
- Garlic cloves<\/li>\n
- Italian basil<\/li>\n<\/ul>\n
![\"main](\"https:\/\/mobilesouleats.com\/wp-content\/uploads\/2024\/04\/IMG_5742-jpg-e1712263878593-1024x933.webp\")
<\/h3>\nDairy<\/h3>\n\n- Parmesan on the block (recommended for the best melting and boldest flavor, but parmesan in any form is good enough for a soup, in my opinion)<\/li>\n<\/ul>\n
Baking and pantry items<\/h3>\n\n- Extra-virgin olive oil<\/li>\n
- Kosher salt<\/li>\n
- Black pepper<\/li>\n<\/ul>\n
Canned goods<\/h3>\n\n- Coconut milk (full fat coconut milk will make for a more luscious creaminess, but light will work just fine for making a creamy soup that isn’t too thick or heavy)<\/li>\n<\/ul>\n
<\/p>\n
Equipment\/tools you’ll need<\/h2>\n\n- Baking sheet<\/li>\n
- Parchment paper<\/li>\n
- Blender or food processor<\/li>\n
- Cheese grater or microplane<\/li>\n<\/ul>\n
<\/p>\n
Step-by-step instructions for making creamy roasted tomato soup<\/h2>\n1. Roast tomato, pepper, shallots or onion and garlic<\/h3>\n\n- Preheat oven to 400 degrees F. This is the perfect temperature for roasting smaller, more tender fruits and vegetables.<\/li>\n
- Quarter tomatoes, peppers, shallots or onion to (1) increase the surface area and opportunities for caramelization, but also to make the ingredients smaller, more similar sizes for quicker and more even roasting.<\/li>\n<\/ul>\n
![\"quartered](\"https:\/\/mobilesouleats.com\/wp-content\/uploads\/2024\/04\/IMG_5743-jpg-e1712263719652-1024x815.webp\")
<\/p>\n
\n- Spread quartered ingredients out onto a single layer on 2 baking sheets lined with parchment paper (or bake them in batches) along with the peeled garlic cloves. I know the double pan or batching may be a hassle, but giving the ingredients space ensures that they roast evenly and caramelize rather than steam.<\/li>\n
- Drizzle with olive oil and season with salt and black pepper. Roast for 40-50 minutes or until the tomatoes and peppers are soft and just starting to brown. Some browning is fine, but make sure to remove them from the oven before any real charred or burned spots form.<\/li>\n
- Remove from the oven and let things cool a bit before blending to avoid steam from building up in the blender, which can cause the hot liquid to splatter. It also gives the flavors a chance to meld.<\/li>\n<\/ul>\n
<\/p>\n
2. Blend everything together<\/h3>\n
![\"roasted](\"https:\/\/mobilesouleats.com\/wp-content\/uploads\/2024\/04\/IMG_5744-741x1024.webp\")
<\/p>\n
<\/h3>\nDairy<\/h3>\n\n- Parmesan on the block (recommended for the best melting and boldest flavor, but parmesan in any form is good enough for a soup, in my opinion)<\/li>\n<\/ul>\n
Baking and pantry items<\/h3>\n\n- Extra-virgin olive oil<\/li>\n
- Kosher salt<\/li>\n
- Black pepper<\/li>\n<\/ul>\n
Canned goods<\/h3>\n\n- Coconut milk (full fat coconut milk will make for a more luscious creaminess, but light will work just fine for making a creamy soup that isn’t too thick or heavy)<\/li>\n<\/ul>\n
<\/p>\n
Equipment\/tools you’ll need<\/h2>\n\n- Baking sheet<\/li>\n
- Parchment paper<\/li>\n
- Blender or food processor<\/li>\n
- Cheese grater or microplane<\/li>\n<\/ul>\n
<\/p>\n
Step-by-step instructions for making creamy roasted tomato soup<\/h2>\n1. Roast tomato, pepper, shallots or onion and garlic<\/h3>\n\n- Preheat oven to 400 degrees F. This is the perfect temperature for roasting smaller, more tender fruits and vegetables.<\/li>\n
- Quarter tomatoes, peppers, shallots or onion to (1) increase the surface area and opportunities for caramelization, but also to make the ingredients smaller, more similar sizes for quicker and more even roasting.<\/li>\n<\/ul>\n
<\/p>\n
\n- Spread quartered ingredients out onto a single layer on 2 baking sheets lined with parchment paper (or bake them in batches) along with the peeled garlic cloves. I know the double pan or batching may be a hassle, but giving the ingredients space ensures that they roast evenly and caramelize rather than steam.<\/li>\n
- Drizzle with olive oil and season with salt and black pepper. Roast for 40-50 minutes or until the tomatoes and peppers are soft and just starting to brown. Some browning is fine, but make sure to remove them from the oven before any real charred or burned spots form.<\/li>\n
- Remove from the oven and let things cool a bit before blending to avoid steam from building up in the blender, which can cause the hot liquid to splatter. It also gives the flavors a chance to meld.<\/li>\n<\/ul>\n
<\/p>\n
2. Blend everything together<\/h3>\n
<\/p>\n
- \n
- Parmesan on the block (recommended for the best melting and boldest flavor, but parmesan in any form is good enough for a soup, in my opinion)<\/li>\n<\/ul>\n
Baking and pantry items<\/h3>\n
- \n
- Extra-virgin olive oil<\/li>\n
- Kosher salt<\/li>\n
- Black pepper<\/li>\n<\/ul>\n
Canned goods<\/h3>\n
- \n
- Coconut milk (full fat coconut milk will make for a more luscious creaminess, but light will work just fine for making a creamy soup that isn’t too thick or heavy)<\/li>\n<\/ul>\n
<\/p>\n
Equipment\/tools you’ll need<\/h2>\n
- \n
- Baking sheet<\/li>\n
- Parchment paper<\/li>\n
- Blender or food processor<\/li>\n
- Cheese grater or microplane<\/li>\n<\/ul>\n
<\/p>\n
Step-by-step instructions for making creamy roasted tomato soup<\/h2>\n
1. Roast tomato, pepper, shallots or onion and garlic<\/h3>\n
- \n
- Preheat oven to 400 degrees F. This is the perfect temperature for roasting smaller, more tender fruits and vegetables.<\/li>\n
- Quarter tomatoes, peppers, shallots or onion to (1) increase the surface area and opportunities for caramelization, but also to make the ingredients smaller, more similar sizes for quicker and more even roasting.<\/li>\n<\/ul>\n<\/p>\n
- \n
- Spread quartered ingredients out onto a single layer on 2 baking sheets lined with parchment paper (or bake them in batches) along with the peeled garlic cloves. I know the double pan or batching may be a hassle, but giving the ingredients space ensures that they roast evenly and caramelize rather than steam.<\/li>\n
- Drizzle with olive oil and season with salt and black pepper. Roast for 40-50 minutes or until the tomatoes and peppers are soft and just starting to brown. Some browning is fine, but make sure to remove them from the oven before any real charred or burned spots form.<\/li>\n
- Remove from the oven and let things cool a bit before blending to avoid steam from building up in the blender, which can cause the hot liquid to splatter. It also gives the flavors a chance to meld.<\/li>\n<\/ul>\n
<\/p>\n
2. Blend everything together<\/h3>\n
<\/p>\n
- Coconut milk (full fat coconut milk will make for a more luscious creaminess, but light will work just fine for making a creamy soup that isn’t too thick or heavy)<\/li>\n<\/ul>\n
![\"creamy](\"https:\/\/mobilesouleats.com\/wp-content\/uploads\/2024\/04\/PinterestBlog-Post-Images-1-683x1024.png\")
<\/p>\n