Amazing Tomato Basil Soup
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.
Ingredients
- 10 medium tomatoes (about 3.5 lb)
- 2 yellow onions, large
- 1 ½ tbsp minced garlic
- 4 tbsp freeze dried basil (or 2 bunches fresh)
- 1 tsp dried thyme
- ¼-½ tsp 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
- 1 (28) oz can plum tomatoes, whole with liquid
Instructions
- Preheat oven to 400°F.
- 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.
- Bake for 45 minutes.
- 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.
- Bring to a boil and simmer for 45 minutes.
- 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.
- (Optional) Top with parmesan cheese, chopped basil, or thyme.
- Serve fresh with a side of french bread, grilled cheese, garlic bread, or whatever you'd like! :)
Nutrition
Serving: 1bowlCalories: 175kcalCarbohydrates: 19gProtein: 4gFat: 11gSaturated Fat: 4gSodium: 1181mgPotassium: 764mgFiber: 5gSugar: 11gVitamin A: 1758IUVitamin C: 33mgCalcium: 111mgIron: 4mg
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