When I was younger and both my parents worked, I tried to help my mom by preparing my dad’s lunches. He often had a bowl of soup and a sandwich, and the soup was often from a can. I remember thinking that it was a little unappetizing to prepare soup from a can but at the time that’s what we did, and he didn’t seem to mind.
No more canned soup
Well, I no longer buy soup in cans. For a while, I was getting an organic brand in a carton, but it contains dairy, so I no longer buy it. These days, I make my own like this Roasted Tomato Eggplant & Red Pepper Soup because I want to know about the ingredients that I’m using and feeding to my kids.
Plus, trying to reduce—or, better yet eliminate—the amount of canned food we consume is a really good thing for our health and the planet. Most cans contain things such as Bisphenol A (BPA) that are very harmful to your body, brain and it can even affect your behaviour. Reducing the amount of packaged and canned food we purchase can make such a difference in our overall production of household garbage.
Coconut milk and lots of fresh vegetables
I often crave creamy tomato soup, which is why I decided to create this Roasted Tomato Eggplant & Red Pepper Soup, it has creamy coconut milk in it which I think makes the soup even more delicious.
I added, even more, fresh vegetables to this recipe to increase the nutritional value. And, by roasting the vegetables first, and with the help of a little caramelization—the soup is naturally sweeter and tastes amazing!
Did you make this soup?
Simple, and so easy to make! Try this Roasted Tomato Eggplant & Red Pepper Soup and let me know what you think! Share your picture on Instagram and tag it @freshisreal_ #freshisreal.
Have fun in the kitchen!Print
If you are craving tomato soup, you will have to try this recipe! I chose to roast the vegetables first to enhance the natural flavours of the ingredients to create an amazing, delicious and very nutritious tomato soup.
- 3 cups tomatoes, sliced (oven roasted) about 6 medium fresh tomatoes
- 1 red pepper, cut in half (oven roasted)
- 3 small snacking peppers (oven roasted)
- 1/2 cup onions, sliced (oven roasted) about 1 small to medium onion
- 2–3 garlic cloves, peeled (oven roasted)
- 2 small eggplants, sliced (oven roasted) about 2-1/2 cups
- 2 fresh thyme sprigs, chopped
- 1–2 tbsp olive oil
- 3/4 cup coconut milk
- 1/4 tsp Himalayan or sea salt
- 1/8 tsp Jamaican allspice or nutmeg
- 1/8 tsp pepper
- Preheat oven to 375° F.
- Wash and prep all vegetables: slice tomatoes, onions and eggplants and cut the red pepper in half
- Line a baking tray with unbleached parchment paper, place and distribute the vegetables
- Drizzle with olive oil and sprinkle with fresh chopped thyme
- Bake for 40 minutes, check every 15 minutes to make sure that nothing is burning
- Remove from oven when soft, roasted and caramelized
- Place all roasted veggies in a blender and purée until smooth
- Add coconut milk to blender and blend to incorporate
- Pour puréed soup into a medium saucepan, turn on stove top to low and warm soup (about 10 mins)
- Season with salt and pepper to taste
- Top your soup with crushed coconut chips or seeds. Serve and enjoy!
Feel free to use different kinds of tomatoes, onions, and peppers. Don’t cut your vegetables too small or thin for the roasting step, nice thick slices are great. For smaller ingredients like garlic cloves, you can smash them, then roast. Store any leftovers in a glass jar for up to 1 week.