Caramelized Onion and Tomato Soup

November 2, 2020
Serves: 2 Cooks In: 35 mins
  1. Place half of the extra virgin olive oil in a pan on a medium heat and in it cook the onions until caramelized and golden about 20-25 minutes.
  2. Transfer two thirds of the onions to a bowl and mix with the remaining 3 tbsp of olive oil. Then set aside.
  3. Return the pan with the remaining onions to medium heat. Add in the tomatoes, red pepper, tomato paste, garlic, basil, and a pinch of salt. Sauté, stirring frequently, for about 7 minutes. Then add in the vegetable broth and some black pepper to taste. Stir to combine. Bring to a boil, then lower the heat to a simmer and cook for 12 minutes.
  4. Meanwhile, cook the orecchiette according to package instructions.
  5. Transfer the soup to a blender and puree until smooth.
  6. Then you’re ready to serve. Pop the soup in bowls, top with the orecchiette, drizzle over coconut milk and scatter over the reserved caramelized onions. Enjoy!


  • 4 tbsp extra virgin olive oil
  • 250g onions, peeled and finely chopped
  • salt and black pepper, to taste
  • 2 large garlic cloves, crushed
  • 250g cherry tomatoes
  • 4 tbsp tomato paste
  • 2 tbsp basil leaves, roughly torn
  • 1 red bell pepper, chopped
  • 2 cups vegetable broth
  • 220g orecchiette
  • 2 tbsp coconut milk