Ingredients
- 3 pounds Ripe Beefsteak Tomatoes
- 3 Shallots, peeled & coarsely chopped
- 1 Carrot, peeled & coarsely chopped
- 1 Parsnip, peeled & coarsely chopped
- 1 large Celery Stalk, coarsely chopped
- 1/3 cup White Wine
- 1 cup Vegetable Broth
- 5 1/2 ounces (1 small can) Coconut Cream
- 1 tbsp Kosher Salt
- Freshly Ground Black Pepper
Instructions
- Preheat oven to 400
- Slice tomatoes in half and arrange them cut side up on a parchment-lined baking sheet
- Drizzle olive oil over the tomatoes, then season with kosher salt & freshly ground black pepper
- Roast the tomatoes for 1 hour (if using smaller tomatoes like Roma, 45 minutes is fine)
- Warm 3 tbsp of olive oil in a skillet over medium-low heat
- Add shallots, carrot, parsnip & celery to the skillet and sauté until softened, stirring occasionally for around 6 minutes
- Add white wine to the skillet, cover and let simmer for 6 minutes more until vegetables are fork tender
- Remove from heat set aside to cool
- When cool enough to handle, transfer roasted tomatoes to a food processor and blitz until smooth
- Pass the pureed tomatoes through a sieve into a large sauce pan
- Place softened vegetables in the food processor along the vegetable broth and coconut cream, then blitz until smooth
- Pass the pureed vegetables through a sieve into the the same stock pot as your tomatoes
- Add salt and pepper to the stock pot and whisk together well
- Bring the soup to a gentle boil over medium heat, whisking to combine
- Once simmering, reduce heat to low and correct seasoning, serve warm with a drizzle of coconut cream
About me: My name is Paul Thibault, an impulsive home chef developing delicious gluten free recipes for family and friends regardless of their allergen restrictions or dietary limitations, visit the About Page to learn more.