Roasted Vegetable and Tomato Soup



  • Servings : 10-15
  • Prep Time : 0m
  • Cook Time : 10m
  • Ready In : 0m
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Preheat oven to 400?. Chop tomatoes, zucchini, onion and garlic into large chunks. Place veggies in an oven-safe soup pot. Toss with olive oil (optional butter) and salt and pepper. Cook in the oven for 40 minutes.

Remove from oven and place pot on the stove. Add crushed tomatoes, tomato paste, chicken broth, water, coconut milk. Cook on medium heat for 10 mins.

Chop avocado and add to the pot. Blend the soup with an immersion blender in the pot or blend in batches in the food processor/blender until smooth. Garnish with goat cheese and bacon if desired.


  • 8 large ripe tomatoes
  • 2 medium zucchinis
  • 1 medium red onion
  • 2 cloves of garlic
  • 1/2 cup extra virgin olive oil
  • 2 Tbsp butter (optional)
  • salt and pepper to taste
  • 1 avocado
  • 32 oz. organic crushed tomatoes
  • 32 oz. organic chicken broth
  • 6 oz. organic tomato paste
  • 16 oz. water
  • 3/4 cup full fat coconut milk


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Recipe Comments

Comments (2)

  1. posted by Shelley on June 2, 2013

    In the directions you mention tomato paste, water and coconut milk yet none of those ingredients are listed on the ingredient list or how much of each

  2. posted by jhornig on June 3, 2013

    Shelley, so sorry about that. It appears that those ingredients were left out.

    6 oz. organic tomato paste
    2 cups water
    3/4 cup full fat coconut milk

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