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Tomato Basil Soup by

Tags: GlutenFree

This recipe makes a large portion of soup. I make this large batch to throw some into the fridge or freezer that I can pull out later. But if preferred just cut ingredients in half for a smaller batch.

Ingredients

12 Roma Tomatoes
2 Onions
5 Gloves of Garlic
6 Cups Chicken Broth
1 12oz can of tomato paste
1 Tbsp Coconut Oil
2 Tbsp Olive Oil
1/2 Cup Fresh Basl
Salt & Pepper

Instructions

Preheat oven to 375.

Clean and cut tomatoes into thick chunks.

Spread them out onto a baking sheet and sprinkle them with the olive oil, salt & pepper.
Bake for about 30 minutes.

While the tomatoes are roasting pour the broth, tomato paste, basil, salt & pepper into a large pot and bring to a simmer.
Constantly stir until the paste is totally dissolved.
Let simmer.

Melt coconut oil in a skillet. Saute garlic and chopped onion until onion is translucent.

Add in the roasted tomatoes and saute for about five minutes.

Add the skillet mixture to your broth and let it bubble for about 30 minutes.

Carefully put the soup through a food processor until smooth. It is also and excellent soup with the ingredients still chunky but I prefer it smooth and creamy!

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