Easy Homemade Creamy Tomato Soup by Alphafoodie

INGREDIENTS

• 2 pounds red tomatoes of your choice (I chose cherry tomatoes)
• 2 medium-sized yellow onions
• 1 large red pepper optional
• 1 head of garlic
• few sprigs fresh thyme
• 1.5 cups vegetable stock more or less depending on how runny you would like it to be.
• 1/2 cup coconut cream or double cream
• 1/4 cup olive oil
• 1/2 tsp salt
• 1/4 tsp pepper

INSTRUCTIONS

• Wash and roughly chop the onion and garlic, and slice the pepper in two.

• Place them together with the tomatoes on a baking sheet or on a baking tray. Brush or drizzle with olive oil and roast for between 25-30 minutes at 240ºC/475ºF.

• Once ready, place everything in the Nutramilk food processor and blend until creamy and smooth (or your desired consistency). Taste the soup and adjust the seasonings if necessary- then serve!

• The tomatoes and peppers come piping hot from the oven and as long as you don't add the vegetable stock and cream straight out of the fridge (room temperature is great), the soup will be hot enough to consume. If you still feel like it needs to be heated, then place it in a large pan and warm it up over medium heat.
• Store any leftover creamy tomato soup in an airtight container in the fridge for 3-4 days