Julie Rowin MD
Creamy Dairy-Free Roasted Tomato Bisque
This recipe is dairy-free and instead uses creamy coconut milk which I love for its neuroprotective and anti-inflammatory properties. Coconut has a unique fatty acid composition that is rich in medium chain fatty acids, a super healthy brain fuel.
Makes 6-8 servings
2 - 3 lb Cherry tomatoes on the vine
20 Garlic cloves, peeled
3 shallots, cut in thirds
1 can unsweetened coconut milk
Olive or Avocado oil for drizzling
Salt and pepper to taste
Preheat oven to 400 degrees. Place cherry tomatoes on the vine, garlic cloves, and shallots on a baking sheet lined with parchment paper. Drizzle with oil to coat. Bake for 18-25 mins, or until tomatoes burst. Watch garlic cloves so they don’t burn. Remove from oven and separate vines from tomatoes. Put the roasted mixture in a blender or food processor, add coconut milk, and blend until smooth. If soup is too thick, add a splash of vegetable stock or coconut milk. Season with salt and pepper to taste, and warm up a bit before serving, if soup is too cool.
Source: Chef Summer Kortkamp, www.chefsummercooks.com