02/02/2026
Key West Creamy Tomato Soup 🍅🍈🧄🧅🍅🍅🍅🍅
Ingredients:
- 3 pounds of fresh chopped stemmed tomatoes, softer the better
- 1 large Vidalia onion (or 10–12 scallions, chopped as an alternative)
- 6 cloves of garlic roasted with all the veggies no need to mince
- 8 ounces of shredded carrots
- 1 can (28 ounces) of diced Italian tomatoes with basil
- 1 -2 quart of vegetable or chicken broth depending on consistency you wish
- 1 can of unsweetened coconut milk
- 1 small can of tomato paste
- Salt and pepper to taste
- Red pepper flakes (optional, for heat)
- ½ bunch of Italian parsley
- ¼ cup of olive oil
- 1 cup of white wine (e.g., Chardonnay)
2 ounces honey to balance acidity or 2 teaspoons sugar.
Instructions:
1. Preheat the Oven: Preheat your oven to low broil. 400°F (200°C).
2. Prepare the Vegetables: In a large roasting pan, combine the fresh chopped tomatoes, Vidalia onion (or scallions), garlic, shredded carrots, and tomato paste. Drizzle with the olive oil and add the white wine. Season with salt, pepper, and red pepper flakes (if using).
3. Roast the Vegetables: Roast the mixture in the oven for about 2 hours. Stir every 30 minutes to ensure even roasting. The vegetables should be tender and caramelized.
4. Cool Down: Once done, remove the pan from the oven and let the mixture cool completely.
5. Blend the Soup: In a blender, combine half of the roasted vegetable mixture with half of the coconut milk. Blend until smooth. Repeat with the remaining half.
6. Combine with Broth: In a large pot, combine the blended soup with the quart of vegetable or chicken broth. Stir well and heat on medium until warm. At this time, determine volume of stock depends, depending on consistency.
7. Serve: Taste and adjust the seasoning if needed. Garnish with fresh basil leaf.
Enjoy your flavorful thick and creamy taste of Key West!! Thank you Anna!
