Roasted Tomato, Coriander and Noodle Soup

This ultra-creamy Roasted Tomato andCoriander Noodle Soup with coconut milk and chilli is perfect for cold nightsin winter AND spring!

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Course: Main Course, Noodles, Soup

Cuisine: Asian-inspired, Western

Diet: coconut milk, coriander, noodles, onions, tomatoes

Prep Time: 15

Cook Time: 50

Total Time: 50

Servings: serves

Author: Eff | Food Daydreaming

Preheat the oven to 200°C.
Place the tomatoes and onions on a roasting tray and drizzle with half the extra virgin olive oil. Season with salt and roast for 30 to 40 minutes, or until the tomatoes and onions are soft and starting to char.
When the tomatoes and onions are almost ready, make the soup base. Heat the remaining oil in a saucepan over medium heat. Cook the garlic, chilli and coriander each for 1 to 2 minutes or until fragrant, stirring all the time.
Add the chopped tomatoes and coconut milk, stir and simmer for 10 minutes.
Remove the saucepan from the heat and add in the roasted tomatoes and onions – including any pan juices. Stir and set aside to cool slightly as you cook the noodles.
Using an immersion blender*, puree the soup until smooth.
To serve, add a portion of noodles to each bowl of soup and squeeze over some lime.

I leave the seeds in the chilli, but sometimes, I come across an extra hot one and it really changes the flavour of the soup. You want a mild chilli hum, so if it's not usually your thing, remove the seeds or you can leave it our entirely.
If you really, really hate coriander, then you can switch it out for Thai basil, basil or chives.
I use thin egg noodles, but you can easily switch them out for somen noodles or cooked and rinsed (so they don’t suck up all the soup) vermicelli noodles. You could even try it with thin spaghetti, angel hair or even a small-cut pasta in a pinch.
If you don’t have an immersion blender, transfer the soup to a traditional blender and puree it in batches before returning it to the pot.

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