Ingredients:
- Whole canned tomatoes, drained well (for Fresh Romas)
- 1/2 cup Mashed potato (for Gold Potato)
- Basil Pesto (for Fresh Basil)
- 1 large white onion, quartered
- 6 cloves garlic, skin on
- 3 tbsp extra virgin olive oil
- 1 tsp sea salt
- 0.5 tsp cracked black pepper
- 1 cup vegetable stock
- 1 tbsp balsamic vinegar
- 0.125 tsp baking soda
- 0.25 cup full-fat coconut milk
Instructions:
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper. Note: Parchment makes cleanup easy and prevents the acid from reacting with the metal.
- Toss the halved tomatoes, quartered onions, and unpeeled garlic cloves in olive oil, sea salt, and black pepper directly on the baking sheet. Ensure the tomatoes are cut side up for the first half of roasting to let moisture escape.
- Roast the vegetables for 35–40 minutes until the tomato skins are slightly charred and the onions have dark, caramelized edges. You should hear a steady sizzle as the juices bubble on the pan.
- While the vegetables roast, place the diced gold potato and vegetable stock in a Dutch oven or stockpot. Bring to a simmer over medium heat and cook for 10 minutes until the potato is tender.
- Remove the roasted vegetables from the oven. Squeeze the softened garlic out of its skins into the pot. Discard the skins as they have done their job protecting the delicate cloves.
- Add the roasted tomatoes, onions, and all the residual juices from the baking sheet into the pot. Use a spatula to scrape up every bit of browned flavor from the parchment.
- Stir in the balsamic vinegar, fresh basil, and baking soda. Simmer together for 5 minutes until the basil has wilted and the aroma is heady.
- Process the soup until completely silken and smooth using your preferred blender. If using a stand blender, work in batches and hold the lid down with a towel to prevent steam pressure from blowing it off.
- Stir in the coconut milk at the very end. Watch for the color change from deep red to a vibrant, creamy orange.