My Favorite Roasted Tomato & Basil Soup
What’s not to love about a simple homemade soup?! The richness of the roasted tomatoes, garlic and shallots blend so well with the olive oil and dried basil. Finishing it all off with more basil and coconut milk – so simple and perfect for this time of year.
I made this gluten free and dairy free. Such a good recipe to showcase the natural fruit flavors and herbs. No need to add gluten or dairy to it…the coconut milk at the end is purely indulgent, but SO good and a must if you ask me.
I make soups all year long – it’s just now getting warm in Colorado. I don’t need an excuse to make this My Favorite Roasted Tomato & Basil Soup for lunch or dinner.
Let's talk Basil.
Basil just might be my favorite fresh herb to use in cooking.
Did you know? Basil is part of the mint family. But it’s not invasive and won’t spread.
Basil has been used in traditional medicine practices in India.
How to make tea: Brew basil tea by adding a teaspoon of dried, organic basil or a tablespoon of fresh basil leaves to a cup of boiled water and let it steep for 10 minutes. Strain and drink a cup three times daily for best results.
Pick up a small basil plant from your local grocery store. Put it on your counter or in a sunny spot in your warm kitchen. It’s so nice to snip little leaves and add them to your delicious meals.
More soups you will love.
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
My Favorite Roasted Tomato & Basil Soup
- Total Time: 50 minutes
- Yield: 6 1x
- Diet: Gluten Free
Description
Creamy and smooth – add a grilled cheese or croutons.
Ingredients
- 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 and quartered
- 1 garlic clove, peeled and 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
Instructions
- Preheat your oven to 400F.
- Using an oven safe medium-sized stock pot, add in the tomato, olive oil, salt, pepper, onion, shallot, garlic and dried basil. Mix all ingredients together. Roast in the oven for 35 minutes, uncovered.
- Remove from the oven and let cool slightly. Add in 1/2 of the basil leaves and 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 and fresh basil leaves.
- Prep Time: 5
- Cook Time: 45
- Category: soup
- Method: oven
- Cuisine: soup
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