By Keri Bouika | Published on June 26, 2017
Capture the freshness of vine-ripened tomatoes in this easy summer tomato soup which requires just five ingredients.
This recipe, from Fashionable Foods, is gluten-free, dairy-free, vegan, paleo and whole30. The soup will keep for about four or five days in the fridge. You can also freeze leftovers in individual containers for about 6 months.
If you want a more indulgent soup, add a few tablespoons of cream at the end. It gives the soup a lovely rich texture! However, it’s perfectly tasty (and super healthy) without. For extra naughtiness, team the soup with a grilled cheese sandwich.
6-8 lbs. Fresh Tomatoes, cored and cut into quarters (I like to use a variety of sizes and colors)
10 Garlic Cloves, peeled
Olive Oil, for drizzling
Salt & Pepper
Large Handful of Fresh Basil
1. Preheat the oven to 425º.
2. Lay the tomatoes out in a single layer on a large sheet pan – if you don’t have a large size, use 2 or 3 smaller ones. Distribute the garlic evenly over the tomatoes and drizzle everything with olive oil and season generously with salt and pepper.
3. Roast the tomatoes for 20-30 minutes, or until they begin to lightly caramelize.
4. Transfer the roasted tomatoes to a vitamix (or other high-speed blender)* and add in the basil. Puree the soup on high until it’s very smooth in texture. Taste for seasoning and add more salt and pepper if needed.
5. Serve immediately or store in the refrigerator for up to 4 days. Leftover soup can also be frozen in individual serving containers for up to 6 months.
*A Vitamix or other high-speed, professional style blender is necessary for this recipe as it easily purees the skin and seeds. If you don’t have one, you can use a food mill to run the cooked tomatoes through. This will remove the skin and seeds so you end up with a nice, smooth soup. If the texture is too thin simply let it reduce a bit by simmering it until it thickens up.
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