Roasted Tomato Soup with Creamy Coconut & Jalapeño

Roasted Tomato Soup with Creamy Coconut & Jalapeño

I know we’re midway through November, but I still had a bowl full of garden tomatoes and jalapeños in the fridge! They’ve been patiently waiting for me to overcome my “I’m done with tomatoes for the summer” phase, which ensued after canning and consuming them for weeks!  Yes, I’ve read that tomatoes should not be stored in the fridge, but if they hadn’t been, they’d surely be spoiled rotten by now and unable to perform in this creamy, coconut-y, (semi) fresh, roasted tomato and jalapeño soup!

It was a little tricky naming this post because there was so much goodness I wanted to share in the title! One important ingredient that isn’t listed and certainly deserves attention is bone broth.  Bone broth has been touted as pretty incredible stuff. Not only does it offer flavor depth in soups and stews, but it has the ability to improve digestive, joint, and skin health; boosts immunity, and more. Making your own broth can be as simple as simmering or slow cooking your meat bones for a few hours. Wellness Mama has a beautifully detailed article about the benefits bone broth has to offer and a recipe, too!

Despite the hefty amount of jalapeños, this soup is not spicy!  The jalapeños flavor well with the tomatoes, spiking that fresh garden flavor. The coconut milk tames any heat and melds the flavors while offering its own spunky charisma. These simple and nourishing ingredients combine with that feel good, self-reliant energy to create a creamy, comforting, and warming snack during these cold, dark days…  Thank you, Garden.


  •  6-8 cups halved or quartered tomatoes
  • 1 cup halved and seeded jalapeños
  • a few cloves of garlic
  • salt and pepper to taste
  • drizzle of olive oil
  • 1/4 cup chopped onion
  • 1 can full fat organic coconut milk
  • 2 cups homemade bone broth
  • a dollop or so of Vermont maple syrup

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  1. Chop the tomatoes and lay them over parchment paper on a baking sheet.
  2. Slice and de-seed the jalapeños and place them, along with the garlic cloves, on the baking sheet with the tomatoes.
  3. Drizzle olive oil over the veggies and sprinkle with salt and pepper or seasonings of choice.
  4. Roast at 425 for 20 mins or just starting to blacken around the edges.
  5. Place the roasted veggies and the remaining ingredients into a blender and puree until smooth (I love this Vitamix, which fits under my cabinets!)  OR you can use an immersion blender like this one.
  6. Simmer over low heat for 15 – 20 minutes until warm.

Roasted Tomato Soup With Creamy Coconut & Jalapeño

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