Roasted Tomato Basil Soup
Ingredients
- 4 lbs vine-on or roma tomatoes, quartered
- 1 medium white onion, diced
- 3-5 cloves garlic
- 3 tbsp extra virgin olive oil
- 2 tbsp avocado oil
- 1 tbsp balsamic vinegar
- 1/2 tsp dried oregano
- 4 cups (1 carton) vegetable stock/broth (or use half bone broth for added nutrients)
- 1/4 cup unsweetened coconut milk (or milk of choice)
- 1 cup packed fresh basil leaves
- 3 tsp sea salt
- 1 tsp ground pepper
Instructions
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Preheat oven to 425 degrees F.
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Slice tomatoes in quarters & add to baking sheet (skin down) with 3-5 peeled garlic cloves. drizzle with extra virgin olive oil & good amount of sea salt. Bake for 45 min.
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Meanwhile, sauté diced onion in a large pot with 2 tbsp avocado oil on medium heat for 5-7 minutes. Then add dried oregano, stir & cook for 2-3 more minutes.
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Pour in balsamic, stir & cook 2 minutes. Pour in vegetable stock/broth & coconut milk. Cover with lid and turn down heat to simmer for remaining time tomatoes are in the oven.
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Once tomatoes are roasted, use tongs to transfer to high powered blender, then pour broth mixture over the top (*can also use immersion blender and keep in large pot). Blend on high with fresh basil, ground pepper & 2 tsp sea salt, about 4-5 min.
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Serve with freshly chopped basil, red chili flakes, ground pepper & grilled cheese on the side! I use sourdough or gluten-free bread with goat cheese. Enjoy! 🙂
I can not rave about this enough!!! Soooooo good and incredibly easy!!! Goat cheese grilled cheese is out of this world! I made it for my family and my uncle was so impressed!! ( He is usually the opposite!!) I love all your recipes!!
made this last week and it was so delish!!