• Katherine Arthurs

My Favorite Roasted Tomato + Basil Soup

It's not often I share a recipe, that I make that very day for lunch. But when I started posting photos of it on Instagram - the comments + questions started to come in. SOO I had to share right away. So here it is.

What's not to love about a simple homemade soup?! The richness of the roasted tomatoes, garlic + shallots blend so well with the olive oil + dried basil. Finishing it all off with more basil + coconut milk - so simple + perfect for this time of year.

I made this gluten free + dairy free. Such a good recipe to showcase the natural fruit flavors + herbs. No need to add gluten or dairy to it...the coconut milk at the end is purely indulgent, but SO good + a must if you ask me.

My Favorite Roasted Tomato + Basil Soup

2 lbs. tomatoes on the vine, quartered

1/4 cup olive oil

1 teaspoon salt

1 teaspoon ground black pepper

1/2 medium yellow onion, peeled + quartered

1 shallot, peeled + quartered

1 garlic clove, peeled + cut in 1/2

1 heaping tablespoon dried basil

8-10 fresh basil leaves

1/2 cup chicken bone broth (vegetable stock can be used too)

1/3 cup canned full fat unsweetened coconut milk

Preheat your oven to 400F.

Using an oven safe medium-sized stock pot, add in the tomato, olive oil, salt, pepper, onion, shallot, garlic + dried basil. Mix all ingredients together. Roast in the oven for 35 minutes, uncovered.

Remove from the oven + let cool slightly. Add in 1/2 of the basil leaves + chicken bone broth. Puree in a blender or a hand immersion blender until smooth or to your desired texture.

Serve with a spoonful of coconut milk into the bowl + fresh basil leaves.


This recipe was made #glutenfree, #dairyfree + #paleofriendly