• 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