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!
Servings: 4 servings
Ingredients
- 2½ lb cherry tomatoes
- 4 garlic cloves
- 1 large yellow onion sliced
- 1/4 cup extra virgin olive oil
- Salt & pepper to taste
- 1/2 cup basil packed
- 1 cup bone broth, chicken broth, vegetable broth, or water
- 1/2 tsp dried oregano
- 1/4 cup full-fat coconut milk OR any dairy-free milk OR heavy (if not dairy free)
Instructions
- 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.2½ lb cherry tomatoes, 4 garlic cloves, 1 large yellow onion, 1/4 cup extra virgin olive oil, Salt & pepper
- Roast for 30 minutes, shaking the pan halfway through.
- Cool for 10 minutes, then transfer all the contents to a high powered blender. Blend until smooth, then add basil. Blend again. (If you aren't using a high powered blender, I recommend pouring the blended mixture through a medium mesh strainer for a smoother creamier soup.)1/2 cup basil
- Transfer to a large pot over medium low heat. Pour in broth and oregano. Add more salt and pepper, to taste.1 cup bone broth, chicken broth, vegetable broth, or water, 1/2 tsp dried oregano
- Cover and simmer for 10 minutes, then stir in coconut milk. Remove from heat.1/4 cup full-fat coconut milk
- Serve hot, garnished with basil leaves and/or more coconut milk.
Video
Nutrition
Serving: 1serving - makes 4 | Calories: 222kcal | Carbohydrates: 16g | Protein: 4g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 35mg | Potassium: 722mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1550IU | Vitamin C: 69mg | Calcium: 55mg | Iron: 3mg