My fiancé was craving a childhood favorite of his so I decided to recreate a version that I could enjoy as well! I always love trying out ways to recreate our classic faves into a gluten and dairy free version of it.
This creamy roasted tomato basil soup is packed with so much deliciousness it might just be my new favorite soup! Try for yourself and let me know how I did!
For my Vegan friends: replace the chicken bone broth for your favorite vegetable stock, and voila!
Ingredients:
2 tablespoons olive oil
1 sweet onion, chopped
6 garlic cloves, peeled & minced
3 lbs roma tomatoes (roughly 12 in total), cut in half
4 tablespoons organic tomato paste
32 oz chicken bone broth (vegan option: vegetable stock)
3/4 cup full fat coconut milk, unsweetened
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/3 cup fresh basil, finely chopped
Step 1
Make the roasted tomatoes: Preheat oven to 400°F and drizzle olive oil on the bottom of roasting pan or dish. Place the roma tomatoes cut side up on the baking sheet. Add the peeled garlic cloves and drizzle with olive oil. Roast for 40 minutes, until the tomatoes are soft.
Step 2
Meanwhile, heat 1 tbsp of olive oil in a stockpot over medium heat. Add the onion and sauté for about 3-5 minutes.
Step 3
Stir in the remaining ingredients and lower the heat to simmer for about 10 minutes.
Step 4
Remove from heat and add the roasted tomatoes and garlic. Let the stockpot cool before using an immersion blender (or NutriBullet like I used) to purée the soup. Carefully add contents into your blender and purée (note: you may need to do this in batches like I had to). Blend on high until thoroughly puréed.
Step 5
Return soup to the pot to reheat. Serve with toasted gluten free bread or with dairy/gluten free grilled cheese sandwiches’ like my fiancé suggests!
Living Intuitively 