Roasted Tomato and Garlic Soup
Recipe type: main course
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
What You'll Need
  • 1 cup dry lentils
  • 1 can cannellini beans
  • 8-10 ripe tomatoes (quartered)
  • 3 Arbol Chiles
  • 5 garlic cloves (whole)
  • 1 onion (quartered)
  • A pinch of Salt and a few cracks of freshly ground pepper
  • 3 TBS. olive oil
  • 1 cup heavy coconut cream
  • 3 cups vegetable broth
  • 4 basil leaves (I used fresh)
  • 1 tsp. paprika
  • 1 tsp. chilli powder
  • 1 tsp. salt
  • 1 French baguette
  • 2 slices Havarti Cheese
  1. About an hour beforehand (or the night before), place lentils in a medium-sized bowl and cover completely with water.
  2. Preheat the oven to 350. On a lined baking sheet, add the tomatoes, onion,chilis, and garlic and coat in olive oil. Season with salt and pepper then toss together to thoroughly coat. Allow to roast for about 45 minutes to an hour (or until the vegetables are slightly golden brown).
  3. In a food processor, add the roasted veggies along with the coconut cream, vegetable broth, basil, paprika, salt and chilli powder then blend until smooth. In a large pot, add the pureed tomato mixture. Bring to a simmer, and add the lentils and let simmer for 30 minutes. Add cannellini beans, allowing to heat through.
  4. Place the oven on Broil, then slice the french baguette, drizzle with olive oil and top with cheese. (These will burn super fast, so keep an eye on them). Once ready, serve immediately!
Recipe by The Blonde Chef at