Healthy Roasted Tomato Soup (Paleo, Whole30, Vegan)

Healthy Roasted Tomato Soup (Paleo, Whole30, Vegan)

from whatgreatgrandmaate.com
Appetizer
60 min
4 servings
222 kcal / serving

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!

Ingredients

  • 2 ½ lbcherry tomatoes
  • 4garlic cloves
  • 1 largeyellow onion (sliced)
  • ¼ cupextra virgin olive oil
  • salt & pepper (to taste)
  • ½ cupbasil (packed)
  • 1 cupbone broth, chicken broth, vegetable broth, or water
  • ½ tspdried oregano
  • ¼ cupfull-fat coconut milk (or any dairy-free milk or heavy (if not dairy free))

Directions

  1. 1

    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.

  2. 2

    Roast for 30 minutes, shaking the pan halfway through.

  3. 3

    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.)

  4. 4

    Transfer to a large pot over medium low heat. Pour in broth and oregano. Add more salt and pepper, to taste.

  5. 5

    Cover and simmer for 10 minutes, then stir in coconut milk. Remove from heat.

  6. 6

    Serve hot, garnished with basil leaves and/or more coconut milk.