Healthy Tomato Basil Soup
By: Kettle and Fire
Published: Friday, May 11, 2018 - 11:22am

Ingredients




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

Preparation

1 Heat oven to 375°F. 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. 3 While the tomatoes cook, prepare the onion and garlic cloves. 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. 5 Return the tomato mixture to the saucepan over medium heat. 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. 7 Ladle tomato soup into bowls and add basil and optional black pepper and cheese toppings. Serve piping hot.

About

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.