Healthy Roasted Tomato Soup (Paleo, Whole30, Vegan)
Creamy vegan and paleo roasted tomato soup with basil, garlic, and onions, with a drizzle of coconut milk. It's full of flavor, and makes a wonderful Whole30 side dish!
10 minutes
40 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 189 |
| Fat: | 16 g |
| Carbohydrates: | 7 g |
| Protein: | 4 g |
| Cholesterol: | 0 g |
| Sodium: | 84 mg |
| Fiber: | 2 g |
| Sugars: | 5 g |
| Calculated per serving. | |
Serves: 4
Ingredients
- 2.5 lb2.5 lb2.5 lb Cherry Tomato
- 4 cloves4 cloves4 cloves Garlic
- 111 Yellow Onion, large, sliced
- .25 cup.25 cup.25 cup Extra Virgin Olive Oil
- Salt and Pepper, to taste
- .5 cup.5 cup.5 cup fresh Basil, packed
- 1 cup1 cup1 cup Bone Broth, (or chicken broth, vegetable broth, or water)
- .5 tsp.5 tsp.5 tsp dried Oregano
- .25 cup.25 cup.25 cup Coconut Milk, full-fat (or any dairy-free milk)
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 425 degrees F.
- Add cherry tomatoes, garlic, and onion on baking sheet in a single layer. Drizzle with olive oil, salt, and pepper. Toss to coat.
- Roast for 30 minutes, shaking the pan halfway through.
- Cool for 10 minutes, then transfer all the contents to a food processor or a high powered blender. Blend until smooth, then add basil. Blend again.
- OPTIONAL: For an ultra creamy soup, pour the blended mixture through a medium mesh strainer.
- Transfer to a large pot over medium low heat. Pour in broth and oregano. Add more salt and pepper, to taste.
- Cover and simmer for 10 minutes, then stir in coconut milk. Remove from heat.
- Serve hot, garnished with basil leaves and/or more coconut milk.
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