Ingredients – Roasted Tomato Soup
- For Roasting:
- 2 lbs ripe tomatoes, halved lycopene
- 1 large red onion, quartered quercetin
- 1 whole head garlic, cloves peeled allicin
- 3 tbsp olive oil anti-inflammatory fat
- 1 tsp dried oregano antioxidant
- 1 tsp dried basil anti-inflammatory
- 1 tsp sea salt
- 1/2 tsp black pepper
- For Soup:
- 3 cups low-sodium vegetable broth or bone broth
- 1/2 cup full-fat coconut milk instead of heavy cream
- 1 tbsp tomato paste concentrated lycopene
- 1 tsp ground turmeric curcumin
- 1/2 tsp smoked paprika optional
- 1 tsp apple cider vinegar brightens
- For Serving:
- Fresh basil or parsley
- Extra olive oil drizzle
- Anti-inflammatory grilled cheese: sourdough + olive oil + dairy-free cheese optional
Instructions - 1. Prep + Roast: Preheat oven to 400°F / 200°C. Toss tomatoes, onion, garlic with olive oil, oregano, basil, salt, pepper on sheet pan.
- 2. Bake: Roast 25-30 min until tomatoes are caramelized and garlic is soft.
- 3. Blend base: Add roasted veggies to blender with tomato paste and 1 cup broth. Blend until smooth.
- 4. Simmer: Pour into pot. Add remaining broth, turmeric, and smoked paprika. Simmer 10 min on low.
- 5. Make creamy: Stir in coconut milk and apple cider vinegar. Heat 2 min. Do not boil.
- 6. Adjust: Taste and add salt/pepper. Blend again with immersion blender if needed.
- 7. Serve: Ladle into bowls. Top with basil, black pepper, and olive oil drizzle.
- 8. Store: Keeps 4 days in fridge or 3 months in freezer.