Today was the first day that it truly felt like fall in the last month. As soon as I felt the crisp fall weather when I woke up I knew that soup was going to be on my menu. That’s when I turned to the Creamy Roasted Tomato, Garlic, & Onion Coconut Soup I had saved from Oh She Glows. I thought that vegan eating would make me really miss the creamy soups I love to devour in the fall, but this soup delivered on the creaminess factor. I couldn’t even tell that there was no cream in it. All is not lost (thanks, coconut milk!).
I was nervous that I wouldn’t be able to find decent tomatoes since the season just ended, but I lucked out & found great ones. I’m pretty sure this is the last batch of good tomatoes left so I’m glad I got my hands on them.
I planned to follow this recipe exactly as it was written, but I did wind up slightly changing a few things. Here’s what they are:
- I roasted a few heirloom tomatoes with the regular romas. The heirlooms were just too pretty to pass up at the store.
- I used 4 cups of vegetable broth & 1 cup of coconut milk instead up 3 cups broth & 1 can light coconut milk. I only had regular on hand & didn’t want the amount of fat an entire can would be.
- I used my food processor because I don’t own a blender.
Servings: 6 ● Points Plus: 4
Please try this soup. It was just as head spinning as the blog post described.