Preheat the oven to 200 °C (180 °C fan) and get a baking tray ready. Halve the tomatoes, peel the onion and chop it roughly, and cut the top off the garlic bulb.
Spread the tomatoes, onion and garlic on the tray, drizzle with olive oil and season with oregano, salt and pepper. Roast at 200 °C for 30–35 min, until the tomatoes are soft and have dark spots.
Take out the tray and let the garlic cool a little. Squeeze the soft garlic out of its skins.
Put the roasted tomatoes with their juices, the onion, garlic, vegetable stock and basil in a blender, or blend directly in the pan. Blend until smooth and creamy.
Heat the soup and stir in the coconut milk. Season to taste with balsamic vinegar, salt and pepper.
Ladle into bowls and serve with fresh basil. Crusty bread goes well with it.
Good to know
This soup is all about roasted flavour, yet it takes hardly any effort. Everything goes on the tray first, then into the blender. The result is soft, intense and nicely rounded.
Swaps
Coconut milk → unsweetened oat cooking cream (usually milder; contains gluten unless certified gluten-free) | basil → parsley (also provides vitamin K) | balsamic vinegar → lemon juice (fresher acidity, a little vitamin C) | bread on the side → white beans as a topping (more fibre and plant protein)
Allergens
With coconut milk, the recipe is naturally dairy-free; if you use plant-based cream, check the ingredients. For children, season mildly; during pregnancy, cook everything through and check the ingredient list of shop-bought vegetable stock.
