Everybody loves creamy tomato soup. Its familiarity comforts us, making us feel like we’re back at home with family. Its simplicity puts it within reach of any cook. Yet a harmonic balance of ingredients still plays refined notes.

My soup starts with a massive portion of tomatoes. Roasting them provides the first half the distinct flavour. If you’re in a hurry I suppose you could skip this step. It won’t’ have the same flavour, but I’m sure it’ll taste fine. You could char some in a pan as well. I prefer the roasted flavour, as well as the lovely aroma that permeates my apartment.

The second, slightly more exotic half, is coconut milk. No, you can’t skip this ingredient. It’d be a different recipe then. Of course, I encourage you to be creative and try whatever you want. There are no soup nazis around here. Though I do encourage you to try my ingredient selection at least once. If for no other reason than to post a picture and tag me on Instagram. I’m sure you’ll agree the soup has a strong promotional flavour. ☺

You’re free to leave out the chillis or add some more. Living in Germany those two hot chillis as are the limits of most of my guests. Back in Canada, I’d no doubt have some family members wishing for more. So feel free to adjust up and down. But don’t go all crazy and drown out the other flavours. This isn’t a hot dipping salsa we’re making. It’s soup!

I’ve been using wine a lot in my recipes lately. I don’t have any kind of preference for it, I happen to have it here. It’s leftover from some dinners I’ve been organizing. People love bringing wine to meals. And I’m not complaining. The leftovers make for lovely cooking ingredients. Though be sure to keep this quiet… there’s no reason my guests need to know what happened to their fine aged red wine. Let them enjoy the reduction.

I’m a bit confused why this recipe doesn’t require more salt. Maybe I forgot to write it down? Soy sauce is a lot of salt, but it’s only a 0.5tsp. Let me know whether you need to add salt.

Please enjoy my soup.

Roasted Tomato and Coconut Cream Soup


  1. 1¹⁄₂ kilogram
  2. 2 whole
    Bird's Eye Chili
  3. 410 g 400 mL
    Coconut Milk
  4. 130 g 125 mL
  5. 125 mL
    White Wine
  6. 4 whole
    Bay Leaf
  7. ¹⁄₄ teaspoon
    Garlicfinely chopped
  8. 2 teaspoon
    Ground Rosemary
  9. ¹⁄₂ teaspoon
    ShoyuSoy Sauce


  1. Roast tomatoes in the oven at 200°C for rougly 50minutes
  2. Put tomatos and chillis into a large pot
  3. With a handheld blender, blend until consistent
  4. Add remaining ingredients
  5. Bring to a light simmer, reduce to low and let sit for at least 30minutes