Roasted Tomato Soup with Coconut Milk and Prosciutto
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
Servings: 3 -4 bowls of soup
  • 2 lbs tomatoes cut into quarters
  • 3 garlic cloves
  • 1 small onion cut into quarters
  • 2 cups vegetable stock
  • 1 can full fat coconut milk reserving a few tablespoons for garnish
  • Few leaves of fresh thyme leaves removed and roughly chopped
  • 2-4 slices of prosciutto
  • Salt and pepper to taste
  • Red pepper flakes optional
  • Olive oil for drizzling as garnish
  1. To make the prosciutto chips, add slices of prosciutto on top of a baking rack, fitted on top of a baking sheet.
  2. Bake at 350 degrees F for about 10 minutes or until the prosciutto crisps up. Once done, remove and set aside.
  3. To make the soup, line a baking sheet with foil and add tomatoes, garlic and onion. Season everything with salt and pepper and drizzle with olive oil. Then roast at 400 degrees F for about 30-35 minutes, or until the tomatoes condense and the onion and garlic caramelize.
  4. Once done, remove and allow to cool slightly then add to a blender or food processor and puree until smooth. You may want to add a bit of stock to help loosen it up as well.
  5. Once pureed, you may want to take an additional step and strain the soup through a sieve to get any large bits or vegetable skins out. If not, leave as is.
  6. Then add mixture to a soup pot and continue cooking on medium-low heat. Add vegetable stock and coconut milk and taste for seasoning. Stir everything together well and adjust the amount of stock you may want to add if you like it thinner or thicker. Continue cooking until soup is warmed through.
  7. Once done, ladle soup into bowls and drizzle with coconut milk, olive oil and sprinkle fresh thyme leaves and red pepper flakes. Crumble prosciutto on top for a salty garnish.