Healthy Tomato Basil Soup


2 ½ pounds Roma tomatoes could also use plum tomatoes
2 ½ teaspoon salt
1 1/2 tbsp avocado oil or extra virgin olive oil
1 large yellow onion chopped
2 garlic cloves minced
1 tablespoon tomato paste
2 cups Kettle & Fire Mushroom Chicken Bone Broth
½ teaspoon apple cider vinegar
½ cup full-fat coconut milk
¼ cup fresh basil leaves minced, plus more for garnish
OPTIONAL: Freshly ground black pepper shredded cheddar or grated parmesan cheese


Heat oven to 375°F.
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.
While the tomatoes cook, prepare the onion and garlic cloves.
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.
Return the tomato mixture to the saucepan over medium heat.
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.
Ladle tomato soup into bowls and add basil and optional black pepper and cheese toppings. Serve piping hot.


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.


6 Servings


Friday, May 11, 2018 - 11:22am


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