LID recipe: roasted tomato soup

Recipe card

Serving size: 1


  • 1 package cherry tomatoes
  • 1 head garlic
  • 1 yellow onion
  • fresh thyme sprigs
  • red chili flakes
  • handful of fresh basil, chopped
  • 3/4 cup coconut milk
  • non iodized/non sea salt + pepper to taste


  • Preheat oven to 480 F
  • Coat baking sheet with olive oil, add chopped onions, garlic, herbs, tomatoes and sprinkle with desired amount of red chili flakes and more olive oil, season with salt + pepper
  • bake for 30 min or until tomatoes are blistered
  • add all ingredients except garlic and thyme to blender
  • squeeze out garlic into blender and add coconut milk
  • blend on high until smooth
  • add to a bowl and drizzle coconut milk on top
  • Enjoy!


Sprinkle non iodized/non sea salt + pepper on top for added flavor

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