Ingredients
- 2 ½ pounds Roma tomatoes could also use plum tomatoes
- 2 ½ teaspoon salt
- 1 1/2 tbsp avocado oil or extra virgin olive oil
- 1 large yellow onion chopped
- 2 garlic cloves minced
- 1 tablespoon tomato paste
- 2 cups Kettle & Fire Mushroom Chicken Bone Broth
- ½ teaspoon apple cider vinegar
- ½ cup full-fat coconut milk
- ¼ cup fresh basil leaves minced, plus more for garnish
- OPTIONAL: Freshly ground black pepper shredded cheddar or grated parmesan cheese
Make it step by step
- Heat oven to 375°F.
- Cut fresh tomatoes in half and placed cut-side up on a baking sheet. Season with ½ teaspoon of salt and drizzle with 1 teaspoon oil. Roast for 25 to 30 minutes, or until the skins are wrinkled and the insides are bubbling.
- While the tomatoes cook, prepare the onion and garlic cloves.
- In a large saucepan over medium heat, warm 1 tablespoon oil. Add onions to the saucepan and saute until almost translucent, then add garlic. Reduce heat and stir until garlic is aromatic and softened, 3 to 5 minutes.Transfer the roasted tomatoes, onions, and garlic to a food processor or blender and blend on high for 2 minutes.
- Return the tomato mixture to the saucepan over medium heat.
- Add the tomato paste, broth, apple cider vinegar, coconut milk, and basil. Stir until all the ingredients are incorporated and warmed through, 2 to 4 minutes. Turn off the heat.
- Ladle tomato soup into bowls and add basil and optional black pepper and cheese toppings. Serve piping hot.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Kettle and Fire, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.