I find myself making this recipe at least once a week. It’s satisfying, comforting, and requires almost no effort to make. You dump a bunch of things in a pan, forget about it for 30 minutes, come back, blend it all up, and voila, dinner is ready!
One ingredient makes all the difference here: a whole head of garlic, roasted until buttery tender. It adds such a nice touch, sweet and creamy, not overpowering, just right. The best way to serve this? With a fried sourdough toast or a melty grilled cheese.
full-fat coconut milk, soy cream, or heavy cream
vegetable stock, plus more as needed
In This Recipe
Heat the oven to 480°F (250°C).
Drizzle some oil into a deep baking dish. Add in the onion, garlic (cut side down), basil and thyme, chile, and tomatoes. Drizzle more olive oil on top, plus a big sprinkle of salt and pepper. Bake for 25 to 35 minutes, until the tomatoes are slightly charred.
Let cool for 5 to 7 minutes. Remove and discard the thyme. Add the rest of the ingredients to a blender, along with the coconut milk and vegetable stock. Remove the little plug from the blender lid, then cover the lid with a kitchen towel and blend until smooth. Taste and adjust the salt and pepper if needed.
Serve with a piece of buttered toast or a grilled cheese sandwich.
Carolina is a resident at Food52. She's also one of the hosts of Choose Your Own Recipe Adventure, our YouTube show where our Food52 readers pick the ingredients and techniques for a brand new recipe. Carolina recently immigrated to the U.S. from Transylvania, a place she spent most of her life. She continues to get inspired by the classic Romanian and Hungarian foods she was raised on, creating approachable, colorful, and fun recipes. For more cooking ideas and candid moments, check out her Instagram @carolinagelen.