French-Style Roasted Tomato and Basil Soup with Creamy Coconut

This delightful French fusion soup blends the rich flavors of roasted tomatoes with the fresh brightness of basil and a hint of coconut cream for a creamy finish. The soup is elegantly seasoned with garlic and shallots, creating a comforting bowl that is both satisfying and unique. Perfect for a light lunch or dinner, it’s also vegan and gluten-free, catering to a variety of dietary preferences.

Ingredients:

• 2 lbs ripe tomatoes, halved
• 1 large onion, diced
• 2 shallots, minced
• 4 cloves garlic, minced
• 1 cup fresh basil leaves
• 2 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1 tbsp balsamic vinegar
• Fresh basil leaves for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the halved tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 25-30 minutes until caramelized.
3. In a large pot, heat the remaining olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
4. Add the minced shallots and garlic, cooking for an additional 2-3 minutes until fragrant.
5. Once the tomatoes are roasted, add them to the pot along with the vegetable broth, smoked paprika, and balsamic vinegar. Simmer for 10 minutes.
6. Stir in the fresh basil leaves and coconut milk, and use an immersion blender to puree the soup until smooth. Adjust seasoning if necessary.
7. Serve hot, garnished with fresh basil leaves.