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The Easiest
Tomato Soup!



For 2 people 

  • 750 grams roman tomatoes (or other tomatoes e.g. cherry tomatoes)

  • 1 head of garlic, cut into 2

  • 1 yellow onion, roughly chopped

  • 1 red chile or 1/2 tsp chilli powder (optional) 

  • olive oil

  • fresh thyme and basil

  • salt and pepper

  • 2/3 cup full fat canned coconut milk or heavy cream

  • 1/2 to 2/3 cup vegetable stock , depending on the consistency you want


  1. Preheat the oven to 220 degrees (C). 

  2. Drizzle some oil onto a baking dish, add in the onion, head of garlic (cut side down), fresh basil and thyme, red chilli, tomatoes, more olive oil on top, a sprinkle of salt and pepper. Bake everything until the tomatoes are slightly charred for 25 to 35 minutes.

  3. Add the coconut milk, vegetable stock and all the baked ingredients in a blender and blend everything until smooth, for approx. 2 minutes. 

  4. You may need to add the soup to a pot to heat it up more depending how hot you like your soup :) Serve with fresh bread, more coconut milk drizzled on top and some fresh basil leaves!

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