Roasted Tomato Basil Soup
There is just something so nostalgic about having a big bowl of tomato soup with a classic grilled cheese sandwich. Let me tell you how amazing this Roasted Tomato Basil Soup is! Once you try this recipe you’ll never want to go back to eating the canned version trust me. This recipe is made with simple healthy ingredients and is paleo and vegan friendly! This is definitely a recipe the whole family can enjoy!
Why you will love this recipe
- This soup is so simple to make because all you need to do is roast the vegetables on one sheet pan and then blend them up with the other ingredients either with a regular blender or immersion blender.
- It’s made with real food ingredients and no added sugar like many of the canned tomato soups usually do.
- It’s so comforting and pairs perfectly with a grilled cheese sandwich.
- This recipe is dairy and is made so creamy by using full fat coconut milk instead of heavy cream.
What you will need
Tomatoes – I like to use Roma tomatoes, but you can use regular or vine ripe tomatoes as well! Tomatoes are rich in lycopene which acts as an antioxidant that helps fight cellular damage. Tomatoes are also a great source of potassium, vitamin E, and B vitamins.
Onion – You can use either red or yellow onion! Red onion will give a more sweet taste to the soup which is very delicious.
Garlic – Roasted garlic is so good and adds such a great flavor to this soup! I definitely recommend using fresh garlic over garlic powder.
Basil – Using fresh basil in tomato soup is so magical! It pairs so well with all the other flavors in this soup, and is a game changer!
Oregano – This herb not only adds to the flavor in recipes, but is also a power house when it comes to immune health! Oregano contains anti-bacterial properties and is rich in antioxidants.
Chicken Bone Broth – I like using bone broth as the base for my soups because it adds more protein and support gut health! I use the brand Kettle & Fire which is a really good quality bone broth. (Use my code “COLORFUL_SUPERFOODIE” for 20% off)
If you eat plant based or vegan you can substitute with vegetable broth instead.
Full Fat Coconut Milk – Using canned full fat coconut milk makes the soup so creamy! You can also use regular cream as well if you can eat dairy.
Tomato Paste – This adds a more robust tomato flavor to the soup. It is definitely a key ingredient in making a great tomato soup.
Avocado Oil – This is an excellent cooking oil that does well in high temperatures! It is one of my top healthy cooking oil alternatives.
Salt – I like to use pink Himalayan salt.
How to make the roasted tomato basil soup
First, cut your tomatoes in halves and place into an oven safe baking dish. Chop up your onion and peal the outer garlic layers then place them in the baking dish as well. Coat everything in some avocado oil then roast for 50 minutes at 400 degrees.
Once the tomatoes, garlic, and onion are done roasting, let cool for 10 mins. Make sure to squeeze out the garlic cloves from the skin.
Next, warm up the bone broth and full fat coconut milk in a pan over medium heat. Add the roasted tomatoes, onion, garlic, basil leaves, salt, and oregano then blend up using an immersion blender(You can also use a regular blender if you don’t have one.)
When the soup is well blended and warmed to your liking, pour into a bowl and enjoy! Serve with grilled cheese, paleo/GF crackers, or grain free toast topped with a dairy free herbed cheese.
Other recipes you will enjoy
Fig Prosciutto Balsamic Flatbread
Roasted Tomato Basil Soup
Equipment
- Immersion blender
- Oven safe dish
Ingredients
- 3 lbs Roma tomatoes(about 9-10)
- 1/2 medium onion
- 1 head of garlic
- 2 tbsp avocado oil
- .5 oz container of fresh basil leaves
- 1 tsp oregano
- 1 6oz can of tomato paste
- 2 cups bone broth or vegetable broth
- 1 cup full fat coconut milk
- 1/2 tsp Himalayan salt
Instructions
- Preheat your oven to 400 degrees.
- Cut your tomatoes in halves and place into the baking dish. Chop up your onion and peal the outer garlic layers then place them in the baking dish as well.
- Coat everything with the avocado oil and roast on the top rack for 50 mins.
- Once the tomatoes, garlic, and onion are done roasting, let cool for 10 mins. Make sure to squeeze out the garlic cloves from the skin.
- In a pan over medium heat, warm up the bone broth and full fat coconut milk. Add the roasted tomatoes, onion, garlic, basil leaves, salt, and oregano then blend up using an immersion blender(You can also use a regular blender if you don't have one.)
- When the soup is well blended and warmed to your liking, pour into a bowl and enjoy!
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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