Roasted Tomato Basil Soup!

Roasted Tomato Basil Soup

(This recipe serves 8-10 people)


  •          6-8 large tomatoes
  •          1-2 large onions
  •          3-4 whole garlic cloves
  •          Extra virgin olive oil
  •          2 boxes vegetable stock
  •          1 can full fat coconut milk
  •          1 bunch fresh basil
  •          Salt & pepper


  •          Preheat oven to 350°
  •          Slice tomatoes and onions into large quarters, smash and peel the whole garlic cloves, and distribute vegetables evenly onto a baking pan.  Lightly coat the vegetables with olive oil, salt, and pepper.
  •          Roast in the oven for about 20-30 minutes or until vegetables are tender.
  •          Once cooked, place the vegetables into a large stock pot on the stovetop.  Add in the bunch of basil, 2 boxes of vegetable stock, and a pinch of salt and pepper.
  •          With a hand blender, puree the vegetables until the texture is smooth.  Add the can of coconut milk and continue to puree until well-mixed.  Add more salt & pepper to taste.
  •          Cook on stove top at medium-low heat for about 20 minutes so flavors can incorporate.
  •          Serve topped with chopped fresh basil and enjoy!


Download a PDF of this recipe here!

Roasted Tomato Basil Soup

3 Comments Add yours

  1. I Eat Therefore I Cook says:

    How does the coconut milk compare to regular milk in terms of taste?

    1. Coconut milk is somewhat sweeter than regular milk. Really helps round out the whole dish. I use it in a lot of soups and even paleo alfredo sauce! If you want the dish to be more savory, you can balance out the sweetness by adding some heat like curry, crushed red pepper, or cayenne!

      1. I Eat Therefore I Cook says:

        Thanks! I will give it a try.

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