Amazing Tomato Basil Soup

AuthorcassclayCategoryDifficultyBeginner

This vegan tomato basil soup is a delicious soup with a slight kick from the roasted red pepper. Don't let your summer harvest go to waste, whip up some of this soup for a delicious meal.

Yields8 Servings
Prep Time10 minsCook Time1 hr 30 minsTotal Time1 hr 40 mins

 10 medium tomatoes (about 3.5 lb)
 2 yellow onions, large
 1.50 tbsp minced garlic
 4 tbsp freeze dried basil (or 2 bunches fresh)
 1 tsp dried thyme
 roasted red pepper flakes
 1 tsp oregano
 32 oz vegetable broth
 2 tsp salt
 ¼ cup olive oil
 2 tbsp coconut oil
 1 tsp black pepper
 29 oz can plum tomatoes, whole with liquid

1

Preheat oven to 400 F.

2

Cut tomatoes in half, and onions into eight equal pieces. Place on a baking sheet and drizzle with olive oil and half the salt and pepper.

3

Bake for 45 minutes. 45 Minutes

4

Once the tomatoes and onion are done, in a large stock pot, melt coconut oil. Once melted, add oregano, thyme, basil, vegetable broth, canned tomatoes, red pepper flakes, salt and pepper. Mix together, then add all the roasted tomatoes and onions and any liquid on the pan.

5

Bring to a boil and simmer for 45 minutes. 45 Minutes

6

After 45 minutes have passed, place contents into a blender for a smoother consistency, or a food processor for a chunkier consistency and blend. You'll likely need to blend 2-3 batches to fit it all.

7

(Optional) Top with parmesan cheese, chopped basil, or thyme.

8

Serve fresh with a side of french bread, grilled cheese, garlic bread, or whatever you'd like! 🙂

Nutrition Facts

Servings 8


Amount Per Serving
Calories 189
% Daily Value *
Total Fat 10.5g17%
Total Carbohydrate 9.3g4%
Dietary Fiber 6.8g28%
Sugars 12.2g
Protein 4.4g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 10 medium tomatoes (about 3.5 lb)
 2 yellow onions, large
 1.50 tbsp minced garlic
 4 tbsp freeze dried basil (or 2 bunches fresh)
 1 tsp dried thyme
 roasted red pepper flakes
 1 tsp oregano
 32 oz vegetable broth
 2 tsp salt
 ¼ cup olive oil
 2 tbsp coconut oil
 1 tsp black pepper
 29 oz can plum tomatoes, whole with liquid

Directions

1

Preheat oven to 400 F.

2

Cut tomatoes in half, and onions into eight equal pieces. Place on a baking sheet and drizzle with olive oil and half the salt and pepper.

3

Bake for 45 minutes. 45 Minutes

4

Once the tomatoes and onion are done, in a large stock pot, melt coconut oil. Once melted, add oregano, thyme, basil, vegetable broth, canned tomatoes, red pepper flakes, salt and pepper. Mix together, then add all the roasted tomatoes and onions and any liquid on the pan.

5

Bring to a boil and simmer for 45 minutes. 45 Minutes

6

After 45 minutes have passed, place contents into a blender for a smoother consistency, or a food processor for a chunkier consistency and blend. You'll likely need to blend 2-3 batches to fit it all.

7

(Optional) Top with parmesan cheese, chopped basil, or thyme.

8

Serve fresh with a side of french bread, grilled cheese, garlic bread, or whatever you'd like! 🙂

Amazing Tomato Basil Soup
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