Roasted Tomato Basil Soup
- 3 lbs of organic roma tomatoes
- 1 cup coconut milk (I used Trader Joe’s Light)
- 1 1/2 cup bone broth or chicken broth
- 1 medium onion
- 6-8 fresh garlic cloves
- 1/2 tsp pepper (or more if desired)
- 1 tsp salt
- 6-8 fresh basil leaves
Preheat oven to 400. Now, start by cutting your tomatoes in half, or quarters, if they are thick. Next, get out a cookies sheet, cover it with foil and spray with your coconut (or olive) oil. Then drizzle the tomatoes with olive oil, salt and pepper. The salt and pepper sprinkled on the veggies here does not count towards the amounts listed above. Those measurements are for when you are putting all of the ingredients together before blending.
Now do the same thing with the onion and garlic but no need to cut the garlic cloves up. I used Trader Joe’s pre-peeled to save time, as always!
Now put the veggies in the oven. I put the tomatoes on the top shelf and the onions/garlic on the bottom. The onions/garlic took about 25 minutes to brown. The tomatoes needed to cook for about an hour and twenty minutes. Obviously everyone’s ovens are a little different so just keep checking around those times.
Now put all of the ingredients into a large pot, pull out your immersion blender (I love this thing and use is almost daily!), and blend until desired texture. You could make it smooth but I left it slightly chunky.