Roasted Tomato Basil Soup

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There’s no better way to enjoy the first day of fall than with a cup of warm homemade soup. This roasted tomato basil soup is packed with flavor and topped with fresh basil and cream for the ultimate comfort food. 

You’ll Need: 

— 3 lbs Roma tomatoes
— 1 onion, quartered
— 1 clove garlic
— 3 tablespoons olive oil
— 2 teaspoons Italian seasoning
— 1 ½ cups vegetable broth
— 2 tablespoons tomato paste
— 1 teaspoon balsamic vinegar
— 5 Gotham Greens Basil leaves + more to garnish
— 1/2 cup canned coconut milk (or heavy cream)
— Salt and pepper, to taste 

How To Make It:

  1. Preheat the oven to 400F. Cut the top ~1/2″ off of the head of garlic to expose all of the cloves.  
  2. Add the tomatoes, onion, and garlic clove to the baking sheet. Sprinkle the Italian seasoning, salt, and black pepper, then drizzle with olive oil and toss to coat.  
  3. Roast on the top rack of the oven for 50 to 60 minutes, until the edges of the onions have browned.  
  4. Remove the garlic from the baking sheet and transfer the roasted tomato mixture into a blender with a venting lid. Squeeze the garlic over the blender. Add in the vegetable broth, tomato paste, balsamic vinegar, and fresh basil. Blend on high for 45-60 seconds until smooth. 
  5. Transfer the soup to a large pot over medium heat, then add in the coconut milk and stir to combine. Reheat on the stovetop for a few minutes. Season with additional salt and pepper to taste, if necessary. To serve, garnish with a few basil leaves and olive oil. 
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