BON APPETAROT: ‘Six of Cups’ Roasted Tomato Soup

Starting a new series called:

You guessed it. It’s the fusion of food and tarot! Within the many meanings and interpretations of the cards, I’m determined to find the connections they have with cooking and food. This is part “just for fun” and part “let’s make some magic in the kitchen.” By the end, maybe there will be a tarot deck for the recipes in the future. 🔮

The Six of Cups asks us to have a think on childhood memories and nostalgia. It wants us to draw inspiration from these pure emotions. If you’ve been feeling distracted and unamuse bouched, the answers might lie in what brought you joy as a child. I don’t know about you, but tomato soup and a grilled cheese on a cold day would always hit the spot when I was a kid! Let’s make the soup! (We’re doing this one low and slow, so if you are pressed for time, just skip the roasting steps, or get some Campbell’s – no judgement.)


10 med/large tomatoes
1 mini red pepper
1 large yellow onion
1 large carrot
2 stalks celery
A couple roasted garlic cloves
A couple sprigs fresh thyme & rosemary
1 bay leaf
Splash sherry
2 tbs tomato paste
Dried Italian Seasoning
Salt & pepper
Water (if needed)
1 can coconut milk, full fat and mixed

Preheat oven to 375.
First we’ll roast the garlic, then prep the other bits.

Grab a whole garlic bulb. Just chop off the top so it exposes the little cloves. Place the bulb in some tin foil. Top bulb with olive oil, salt, and a sprig of rosemary. Close it all up with the tin foil and place in hot oven. You want to roast until the cloves are soft and golden brown (not burnt!)

Now let’s prep the tomatoes. Grab a deep oven safe dish. Quarter chop all of the tomatoes and place the in the dish. Also chop in half and seed the red pepper. Add it to the tomatoes. Top with some olive oil, salt, pepper, and Italian seasoning to your taste! Place in oven and roast until edges of tomatoes have browned a bit and they’ve released a lot of juice. Approx 45 minutes.

While everything is roasting:
Slice your onions thin and place in a pot with some oil or water. Cook the onions until translucent and golden brown. You can keep adding a little water as you go to prevent burning. Chop up the celery and carrots (a modest dice) and add to the pot. Add about 1/2 cup water, the splash of sherry, and the bay leaf. Let this all simmer lightly until the roasted tomatoes and garlic are done. Keep adding a little water to prevent burning.

When tomatoes and garlic are roasted to perfection, add the tomatoes and their juices to pot with onions. Give it a stir and break up the tomatoes. Once roasted garlic has cooled, pop as many cloves out of the bulb as you want and add to the soup. Their consistency should be like buttah! Add the tomato paste and let simmer for 20 minutes.

After soup has simmered, turn off heat and let the soup cool down before blending.

When you are ready to blend, take the bay leaf out and transfer soup to a blender. (Take the red pepper out too if you don’t want a strong pepper flavor)

Grab your can of coconut milk and empty it into a glass or measuring cup. Mix it all up so that it’s combined and smooth. Save a few tbs for garnish but then add the rest of milk to the blender. Blend in high until soup is smooth. Transfer it back to pot to reheat. Whisk to prevent any sticking.

Now you are ready to eat and think about childhood memories. Garnish soup with some of the milk and fresh thyme.


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