Healthy Tomato Basil Soup
"Nothing says home like a warm bowl of creamy tomato soup topped with cheddar cheese on a cold winter day. The canned stuff is woven into the fabric of American childhood, alongside the melty grilled cheese sandwich to dunk into it. This delicious tomato basil soup recipe harkens back to those days while also satisfying your adult taste buds and offering fresher, healthier ingredients. In our tomato basil soup recipe, we use fresh produce instead of canned tomatoes and dried basil. We also include coconut milk instead of heavy cream to make it creamy, which pumps up the healthy saturated fat content of the soup."
Serves6 People
Preparation Time10 min
Cooking Time35 min
Ingredients
- 2 pound Roma tomatoes could also use plum tomatoes
- 2 teaspoon salt
- 1 tablespoon avocado oil or extra virgin olive oil
- 1 large yellow onion chopped
- 2 clove garlic minced
- 1 tablespoon tomato paste
- 2 cup Kettle & Fire Mushroom Chicken Bone Broth
- 1 teaspoon apple cider vinegar
- 1 cup full-fat coconut milk
- 1 cup fresh basil leaves minced, plus more for garnish
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Heat oven to 375°F.
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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.
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While the tomatoes cook, prepare the onion and garlic cloves.
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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.
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Return the tomato mixture to the saucepan over medium heat.
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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.