Roasted Tomato Basil Soup
- 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
Preheat oven to 425 degrees F.
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.
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.
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.
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.
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! 🙂