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quick and easy creamy roasted tomato basil soup

Quick and Easy Creamy Roasted Tomato Basil Soup


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  • Total Time: 25 minutes
  • Yield: 8 servings 1x

Ingredients

Units Scale
  • 6 tomatoes (sliced in fourths)
  • 2 tbsp extra virgin olive oil
  • 1 red onion (chopped)
  • 4 cloves garlic
  • 4 sprigs thyme
  • 1 cup fresh basil
  • 1 tbsp honey
  • 2 tsp paprika
  • 3/4 cup coconut milk (full fat)
  • 1/2 cup chicken broth
  • cherry tomatoes (optional)
  • parmesan reggianno (optional)


Instructions

  1. Preheat oven to 450. 
  2. Start by slicing tomatoes in fourths. Place tomatoes, garlic and onion on a dutch oven (or baking sheet). Drizzle with olive oil, sprinkle with salt pepper and thyme sprigs.
  3. Place in the oven and roast for 25-30 minutes until tomatoes are brown on the edges and bubbling with juices. Once out of the oven, cool for 5 minutes before adding to the blender.
  4. In a blender, pour in the hot roasted tomato and onion mixture. Add your coconut milk and chicken broth and basil leaves. 
  5. Blend until smooth. If you need to warm up the soup a little more, pour back into your Dutch oven and heat low on the stove.
  6. Pour in bowls and serve topped with cherry tomatoes and parmesan reggiano and fresh basil. Pairs very well with grilled cheese!

Notes

*if you don’t have a Dutch oven, use a large pot.

**if you don’t have a blender, you can use a hand blender.

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes