Don’t you love Tomato Soup? I absolutely do and love making variations to it. Sometimes I mix it with corn, basil, garlic and so on to make variations.

This time I roasted tomatoes, garlic and thyme for an additional sweetness and flavour to make a vegan creamy version and added basil and coconut milk. We loved this and I am making this again for sure. I left it slightly chunky because that gives me a feeling of getting full soon. If you don’t like it chunky, you could grind yours finely.

COOKING TIME:  60 minutes



  1. Tomatoes – 4, large
  2. Basil leaves – 1 cup
  3. Garlic – 4-5 cloves
  4. Onion – 1, medium
  5. Coconut milk – 1 cup
  6. Thyme – few sprigs
  7. Olive oil – 2-3 tablespoons
  8. Black pepper – freshly ground
  9. Salt – to taste


  1. Take an oven dish and cover it with an aluminium foil. Place roughly chopped tomatoes, garlic cloves and thyme sprigs on it.
  2. Sprinkle salt and freshly crushed black peppercorns on it and drizzle olive oil generously.
  3. Place it in a pre-heated oven for 45 minutes or so at 180 degree Celsius.
  4. Cool this for 10 minutes.
  5. Grilled-Tomato-Garlic-Thyme
  6. In the meanwhile, add some oil to a heavy bottom and add long slices of onions to it. Caramelize the onions till golden brown.
  7. In a blender, add chopped basil leaves, caramelized onions and the grilled tomatoes-garlic.
  8. I like it slightly coarse and chunky. Add it back to the heavy bottom pan and add the coconut milk and let the mixture come to a boil.
  9. Season it with salt and black pepper if needed.
  10. Serve hot with garlic bread.

Do you love soups? Check out my other soup recipes:

  1. Tomato-Beetroot-Carrot Winter Soup
  2. Pumpkin Soup
  3. Sweet Potato Soup
  4. Beetroot Lentil Soup
  5. Broccoli Cheddar Soup
  6. Lemon Coriander Soup
  7. Mexican Bean-Bell Pepper Soup