Roasted Tomato Soup (Vegan, Gluten-Free, Nut-Free, Soy-Free)


This recipe comes from the Shine Cafe in Morro Bay, California

Makes: 6-8 servings


  • 1 white onion, peeled and diced
  • 1 tablespoon coconut oil, extra virgin, organic
  • 3 carrots, peeled and diced
  • 5-6 cups fresh vegetable stock
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh marjoram
  • 1 tablespoon fresh basil
  • 1 tablespoon ground coriander
  • 10 Roma tomatoes, roasted and seeded
  • 4 cloves of garlic, peeled and roasted
  • 1 cup canned coconut milk
  • salt and pepper to taste
  • fresh herbs for garnish

Sauté onions in coconut oil until transparent, then add carrots and stock. Cook on medium heat until soft.

Add herbs, roasted tomatoes, and garlic. Simmer for 10 minutes.

Remove from heat, place in food processor or blender, and blend until smooth. Be careful of possible expansion of the hot liquid.)

Add coconut milk and salt and pepper, and pulse or blend briefly to incorporate.

Serve immediately and garnish with more fresh herbs.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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