Healthy Tomato Basil Soup
Nothing says home like a warm bowl of creamy tomato soup topped with cheddar cheese on a cold winter day. This healthy tomato basil soup recipe harkens back to those days while also satisfying your adult taste buds and offering fresher, healthier ingredients.
Total Steps
7
Ingredients
16
Tools Needed
1
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Healthy Tomato Basil SoupIngredients
- 2 1/2 pounds Roma tomatoes
- plum tomatoes(optional)
- 2 1/2 teaspoons salt
- 1 1/2 tablespoons avocado oil
- extra virgin olive oil(optional)
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 cups Kettle & Fire Mushroom Chicken Bone Broth
- 1/2 teaspoon apple cider vinegar
- 1/2 cup full-fat coconut milk
- 1/4 cup fresh basil leaves, minced
- fresh basil leaves, for garnish(optional)
- freshly ground black pepper(optional)
- shredded cheddar cheese(optional)
- grated parmesan cheese(optional)
Instructions
Step 1
Heat oven to 375°F.
Step 2
Cut fresh tomatoes in half and placed cut-side up on a baking sheet. Season with ½ teaspoon of salt and drizzle with 1 teaspoon oil. Roast for 25 to 30 minutes, or until the skins are wrinkled and the insides are bubbling.
Step 3
While the tomatoes cook, prepare the onion and garlic cloves.
Step 4
In a large saucepan over medium heat, warm 1 tablespoon oil. Add onions to the saucepan and saute until almost translucent, then add garlic. Reduce heat and stir until garlic is aromatic and softened, 3 to 5 minutes.Transfer the roasted tomatoes, onions, and garlic to a food processor or blender and blend on high for 2 minutes.
Step 5
Return the tomato mixture to the saucepan over medium heat.
Step 6
Add the tomato paste, broth, apple cider vinegar, coconut milk, and basil. Stir until all the ingredients are incorporated and warmed through, 2 to 4 minutes. Turn off the heat.
Step 7
Ladle tomato soup into bowls and add basil and optional black pepper and cheese toppings. Serve piping hot.