Fresh tomato soup

Summer is the time to enjoy fresh fruit and veggies. If you grow them yourself, it can even get overwhelming and you may run out of ideas on what to do with them. At the moment I live in an apartment, so I only grow some herbs and chili peppers and home, but I was recently given lots of fresh tomatoes. I though about what to do with them for a while, until I decided to settle on a pureed soup. The recipe is very easy, but delicious. Even my boyfriend, who doesn’t really like tomatoes, asked to make it again!

This time I also filmed a video on the recipe. Check it out and subscribe:


Fresh tomato soup

1 kg tomatoes (approx. 9 – 10 tomatoes)
1 onion
3 cloves of garlic
1 l vegetable stock
3 bay leaves
½ cup coconut milk
½ tsp baking soda
salt and pepper
Preheat the oven to 180°C.
Chop up tomatoes and the onion into eighths. Put those and the garlic cloves on a cooking tray and cook in the oven for 30 minutes.
When they are done, transfer to a soup pot and add the veggie stock and bay leaves. Boil for 10 minutes.
Take out the bay leaves, add the coconut milk and blend the soup. Mix in the baking soda and add salt and pepper to taste.
Makes 4 servings. Serve with toasted bread and a drizzle of coconut milk on top.

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