Roasted Tomato Soup

January 2, 2015
There's nothing better than a good soup in the middle of winter!
Coconut Free
Corn Free
Dairy Free
Egg Free
Gluten Free
Soy Free


  • 5 pounds of roma tomatoes (roughly 30 tomatoes), chopped with core and seeds removed
  • 3 yellow onions, chopped
  • 5 – 6 whole garlic cloves
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano 
  • 4 – 5 tablespoons oil/fat of choice
  • 4 cups chicken broth
  • Sea salt and pepper to taste
  • Fresh basil for garnish (optional)


  • Preheat oven to 350ºF
  • Toss tomatoes, onions, garlic, oil/fat and spices together
  • Put tossed vegetables and spices in oven on a baking sheet for 30 – 40 minutes, or until tender
  • Once vegetables are tender put in the blender with chicken broth, blend until smooth
  • On stove heat up soup in a large pot on medium heat
  • Use an immersion blender to give soup an even smoother texture (optional)
  • Serve warm and use fresh basil as garnish 

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