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Roasted Tomato Basil Soup

I have never been a big fan of tomatoes. Well, actually, I eat salsa by the bucket, and i take my ketchup with a side of fries, but raw tomatoes, are not for me.

Even the ones straight from the garden, i can picture my grandma and mom eating sliced roma tomatoes with salt on top. And, ew, I'm making a face just thinking about it, now.

Anyway, I do LOVE tomato basil soup. Roasted tomatoes are like a different fruit entirely. They transform from slimy, seedy, red blob, to a toasty, cozy, soup that I am into.

It is also a super quick dinner, snack, lunch, whatever you want.


What you'll need to do:


roughly 3lbs of tomatoes, any type will do

10-15 large fresh basil leaves

4 large garlic cloves

1 yellow onion

1 Cup veggie or Bone broth

1 Cup coconut milk

2 Tbsp Avocado oil

3 sage leaves

Sea or Pink Salt

black pepper

optional, but delicious:

sprinkle of dried herbes de Provence

Cook it up:

  • Line or oil a large baking pan. cut tomatoes in half, cut onions in quarters, & peel garlic cloves. Place tomatoes, onions, and garlic into the pan, drizzle w/ avocado oil, sprinkle dried herbes de provence, salt, and pepper on top. add sprigs of basil and sage over tomatoes.

  • Roast in the oven at 450 degrees for 40-45 minutes, halfway through, remove basil and sage, save for later. broil tomatoes for 5-10 minutes, depending how caramely you want them.

  • Remove from the oven, put tomatoes, onions, garlic, roasted basil and sage, coconut milk, & broth into blender. Blend on med/high for 3 minutes.

It can be served immediately from the blender, or put in a pot on the stove to boil and get piping hot.

Top with fresh basil, or parmesan cheese.

or make a grilled cheese on the side if you're feeling crazy.



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