Roasted Tomato Soup
This creamy roasted Tomato Soup is easy to make with Roma and cherry tomatoes, fresh basil and dairy-free milk. There's nothing like a comforting bowl of soup to warm you up on a cold day. It's a healthy and delicious option that the whole family will love! Vegan, paleo, low carb and Whole30 compliant.
Ingredients
For the soup
- 8 ripe roma or plum tomatoes cut into halves
- 1 cup cherry tomatoes
- 1 medium white or yellow onion roughly chopped
- 1 whole garlic bulb cut in half crosswise
- 2-3 tbsp avocado oil or olive oil
- Kosher salt or sea salt to taste
- Cracked black pepper to taste
- 2 sprigs fresh thyme plus more for garnish
- 3 fresh basil leaves roughly chopped, plus 1 whole basil leaf for serving
- ¼ cup canned coconut cream or dairy-free heavy cream plus more for garnish
- ½ - 1 cup vegetable broth depending on how thick you want the soup
- 1 teaspoon balsamic vinegar
For the optional grilled cheese
- 2 slices of Sourdough toasted (or crusty bread of choice)
- 2 tbsp unsalted butter dairy-free or regular
- 1 tbsp finely chopped parsley
- ½ garlic clove finely grated
- Kosher salt or sea salt to taste
- Cracked black pepper to taste
- Cheese: 1 slice of cheddar cheese 1 slice of mozzarella-style cheese slices, 1 slice Harvarti cheese (dairy-free or regular) (or feel free to use any combination of cheese of choice, more or less to taste)
Instructions
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Preheat the oven to 400 F.
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Cut the tomatoes into halves. Peel and chop the onion. Cut the garlic bulb in half, horizontally, leaving the peel on.
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Grab a large oven-safe baking dish and add the tomatoes, onion and garlic. Drizzle with oil and season generously with salt and black pepper along with the fresh rosemary. Toss and mix until well coated.
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Roast in the preheated oven, for 35-40 minutes, until all the vegetables are fork-tender.
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Once the tomatoes are ready, remove the pan from the oven and let it cool for about 5-10 minutes.
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Carefully transfer the roasted tomatoes (including all the liquids) and onion to a large dutch oven or high-speed blender (working in batches as needed). Squeeze the roasted garlic out of the bulb, add to the pot or blender and discard the peel. Add the basil, coconut milk along with ½ cup of the vegetable broth. Blend (using an immersion blender or high-speed blender) until smooth and combined. Taste and season with more salt and black pepper, as needed. Add more vegetable broth only as much as needed, and blend again until creamy or desired consistency is reached. Stir in balsamic vinegar and taste and season with more salt and black pepper, as needed.
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Serve in a bowl with a tiny drizzle of coconut milk, fresh thyme, a whole basil leaf, cracked black pepper and grilled cheese sandwich for dunking.
For the grilled cheese sandwich:
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While the tomatoes are roasting, make the grilled cheese sandwich. In a small bowl, use a small fork to mix together the butter, pasley, garlic, salt and black pepper until well combined.
Spread about 1 tablespoon on one side of both slices of the bread. Place the bread, butter side down on a large nonstick skillet over medium heat.
Divide the cheese between the bread, tearing the cheese to fit to size, as needed. Close the sandwich with the top bread slice, butter side up, pressing down gently.
Cook, until the bread is golden brown and toasted underneath, about 2-4 minutes. Carefully turn the sandwich over and cook until the second side is golden brown and the cheese is melted, about 3-4 minutes. Transfer to a cutting board and slice in half.
Recipe Notes
How to Store and Reheat
This soup should be stored in an airtight container in the fridge. It will last for up to 4 days.
To reheat your soup, set it over medium-low heat. Be sure you don't let the soup come to a boil - remove it from the heat once it's warm. You can also pop your soup in the microwave, covered, and heat it at 15-second intervals until warm.
How to freeze
Store it in a well-covered container and let it thaw overnight in the fridge before reheating. Frozen tomato soup will last for up to 3 months!