Roasted Tomato Coconut Soup (vegetarian) Tasty Tuesday’s | CaribbeanPot com

Learn how to make a delightful roasted tomato, bell peppers and coconut soup with Gourmand Award winning cookbook author Chris De La Rosa. This tomato soup is not your typical Caribbean type soup, but it’s loaded with sweet flavors of the islands and it’s a lovely vegetarian option.

For this tomato soup you’ll need…

5 Large tomatoes
1 medium onion
2 bell peppers
Pinch sea salt + 2 tablespoon olive oil + 1/4 teaspoon black pepper

2 scallions
1 tablespoon olive oil
3 sprigs thyme
1 tablespoon chopped parsley
1/4 teaspoon black pepper
1/2 teaspoon paprika (hot – smoked pimenton)
2 cloves garlic
1 can coconut milk (about 1 1/4 cups)
1 cup water (see note below)
1/2 teaspoon brown sugar
1/2 teaspoon salt

Notes: add vegetable or chicken stock instead of the water – add more liquid if it’s took thick. Add a pinch of curry at the start if you want a bit more flavor. if making this soup gluten free, be sure to go through the entire list of ingredients (especially if you’re using stock) to ensure they meet with your specific gluten friendly dietary needs.

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