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Roasted Tomato Basil Soup

There is nothing better than a good soup when it gets cold outside.  Last winter I had an amazing paleo tomato bisque at one of my favorite restaurants in Atlanta and since then, I have craved it (especially since they don’t make it very often). Anyway, I’ve never made a tomato soup or bisque (and wasn’t even sure how).  I just assumed it would be just kind of mediocre since I’m not a big tomato person or even a big tomato soup fan. I was sooo wrong with this soup.  It is AWEEEEESSOME!! And, everyone in my family LOVED it. And the bonus, it’s so easy to make. Really! You must try it!

Here is what you need for my Roasted Tomato Bisque:

  • 3 lbs of organic roma tomatoes (or any kind you like)
  • 1 cup coconut milk (I used a canned “light” one so it wouldn’t be too coconut-y) or milk of your choice. I do love Ripple’s Half and Half  plant protein creamer when I can find it (at Whole Foods).
  • 1 1/2 cup bone broth or chicken broth
  • 1 medium onion
  • 6-8 fresh garlic cloves
  • 1/2 tsp pepper (or more if desired)
  • 1 tsp salt
  • 6-8 fresh basil leaves
Preheat oven to 400. Now, start by cutting your tomatoes in half, or quarters, if they are thick.  Next, get out a cookies sheet, cover it with foil and spray with your coconut (or olive) oil. Then drizzle the tomatoes with olive oil, salt and pepper.  The salt and pepper sprinkled on the veggies here does not count towards the amounts listed above. Those measurements are for when you are putting all of the ingredients together before blending.

Now do the same thing with the onion and garlic but no need to cut the garlic cloves up.  I used Trader Joe’s pre-peeled to save time, as always!

Now put the veggies in the oven. I put the tomatoes on the top shelf and the onions/garlic on the bottom.  The onions/garlic took about 25 minutes to brown.  The tomatoes needed to cook for about an hour and twenty minutes.  Obviously everyone’s ovens are a little different so just keep checking around those times.

Now put all of the ingredients into a large pot, pull out your immersion blender (I love this thing and use is almost daily!), and blend until desired texture. You could make it smooth but I left it slightly chunky.  Sorry, I couldn’t think  of a better word to use that chunky.

And wha-la! That is it! And it’s so easy, so good, and great for lunch for the week…if you have leftovers!

Stay warm!

  • karen Luscher - I love your recipes! You are a great blogger. I am making your soup tomorrow. Thanks for your time!ReplyCancel

    • landriav - Thanks so much Karen! I really appreciate your kind words. I hope you like the soup as much as we do! πŸ™‚ReplyCancel

  • william tucker - The soup looks delicious and I plan on making it asap.ReplyCancel

    • landriav - Thanks Bill! I hope you like it!!ReplyCancel

  • Amber - I made this tonight. AMAZING! Thanks for sharing.ReplyCancel

    • landriav - So glad you liked it!!! It’s SO good, isn’t it? πŸ™‚ReplyCancel

  • Jennifer - Can’t wait to try this!! Yummy!! πŸ™‚ReplyCancel

  • Melissa Moseley - So Yummy! Loved this. It was so rich and full of flavor, and like you said, easy to make. Looking forward to trying the cauliflower!ReplyCancel

    • landriav - Thank you Melissa!! It’s one of my favorites. So glad y’all liked it too! Thank you for posting! πŸ™‚ So nice to hear!!!ReplyCancel

  • Jeri - Hi! I learned about your blog through my sister and wanted to tell you that it has become a weekly/sometimes daily “go to” for me. I have made several of your recipes and they never seem to disappoint. As for this soup, I have now made it for the 4th time in the past 3 weeks simply because it is so delicious, quick to make, and it last me for at least half the week. Just wanted to say, thank you for sharing all your great recipes πŸ™‚ReplyCancel

    • landriav - 4th time in 3 weeks? That is awesome!! Thank you Jeri for your very kind comments. You are so sweet!! I’m so glad you are enjoying the blog and recipes. πŸ™‚ReplyCancel

  • Laura - Landria, good to meet you at Ann’s earlier today! I have a high intolerance to coconut so would you use almond milk instead of coconut milk? Loved this btw! might explain why i am stufffy tonight πŸ™‚ Thx!! Laura hillReplyCancel

    • landriav - Hey Laura! So good to meet you too! I’m sure the coconut milk is why you are stuffy. Sorry about that! And yes, I would think almond milk in place of the coconut milk would be just fine. πŸ™‚ReplyCancel

  • Tova - Loved this soup! Quick and easy to make…and so tasty. Perfection!ReplyCancel

    • landriav - Yay Tova! So glad you liked it!! I’m addicted to this and the cauliflower soup too!!ReplyCancel

  • Tabatha teRaa - Just made this soup – is so delish! I added some cumin for some added zing πŸ™‚ Thanks so much for the recipe!ReplyCancel

    • landriav - What a great idea Tabitha! I will have to try it with some cumin! Thanks!ReplyCancel

  • Nichole - So good!! I have been searching forever for a no sugar added and dairy free tomato soup. This was absolutely fantastic. Thank you!!ReplyCancel

    • landriav - Oh so glad you liked it Nichole!! It is good, isn’t it?? Thank you for commenting! πŸ™‚ReplyCancel

  • Randa - I’ve made this a few times – usually with almond milk but once I made it with heavy cream (I don’t prefer the combo of coconut and tomato flavors, for some reason) – we absolutely loved it!ReplyCancel

    • landriav - I’m so glad y’all love it! Thanks so much for letting me know Randa. So nice to hear!!ReplyCancel

  • Heather smith - Just made this with my last-of-the-season garden tomatoes.
    To die for!
    Thank you for doing what you do!ReplyCancel

  • Riss - Making this for the first time tonight for a cozy Saturday night at home.

    Just curious, though… which paleo restaurant in Atlanta were you talking about? I live in Atlanta, and I’d love to know!ReplyCancel

    • landriav - Hey Riss! Urbanpl8 on Huff. We love it!ReplyCancel

  • Erin - How many servings does this make? Looks great!!ReplyCancel

    • landriav - Thanks Erin! It fed my family of four but we are big eaters. I would think it would serve 4-6. I hope y’all like it!ReplyCancel

  • Tamara Tasse ~ This Mom is a Basket Case - Thank you so much for this! I’ve been searching for a tomato soup recipe for a while now and I’ve finally found it here!ReplyCancel

    • landriav - Thanks Tamara! I hope you love it as much as I do!!ReplyCancel

  • KELLY MURPHY - Hi! I LOVE this recipe although my tomatoes burnt πŸ™ was my oven too hot? or did I just leave them in for too long ya think? My husband is saying its because I need parchment paper.ReplyCancel

    • landriav - Hey Kelly! Sorry I just now saw this. I have no idea. Maybe your oven is too hot?? I dont think we used parchment paper but I bet it could help!!ReplyCancel

  • Jenn Clark - OMG this is delicious! My first time making a tomato support so glad I found you recipe!!ReplyCancel

  • Kristin - i have yet to find a paleo tomato soup recipe that i’m absolutely in love with. yours has such good feedback that i want to try it, but i have a concern. i have a good aversion to basil. obviously i could omit it, but is it even very noticeable? the slightest taste of it makes me nauseas but i wonder if maybe i just did a single leaf if it would add to the over all flavor without leaving the taste of basil?ReplyCancel

  • erinn - this soup was AMAZING. and so easy to make, thanks for sharing!ReplyCancel

  • Janelle Hultquist - My husband and I are about to try this!! Veggies in the oven as I speak, can’t wait to try!ReplyCancel

  • Rebekah Davidson - This is one of my favorite soups! Looking forward to trying this out on my family very much! Do you know how much this usually makes? Or what I could use if I do not have an inversion blender?
    Thank you so much!ReplyCancel

    • landriav - Hi Rebekah! Sorry for some reason I didnt get this note. You can use any kind of blender. As for how much, I am not sure to be honest. I would assume it is enough for 4 big bowls. Thanks for your post!ReplyCancel

  • Madison - This looks great! Could I use grape seed oil instead or would it throw off the taste??ReplyCancel

    • landriav - I think the grape seed oil would be fine with it. I hope you like the soup!ReplyCancel

  • jp - I would think that you could roast and add some beautiful red sweet peppers to this mixture!ReplyCancel

  • Heidi - Just made this tonight and it was awesome!! This will definitely be my go to tomato soup recipe from now on πŸ™‚ReplyCancel

    • landriav - Awesome, thanks so much Heidi for your comment!!ReplyCancel

  • Shari D - The soup is fantastic!!! Roasting the tomatoes brought out a sweet undertone… yum. I added a 1/2 tsp of sesame seed oil and some fresh rosemary. I will be using this recipe again and again!!ReplyCancel

    • landriav - Oh that is so nice to hear Shari!! And I love the additions. I will try that next time. Thanks for sharing with me!!ReplyCancel

  • Megan P - This soup is the best! I made it for my grandparents when they came into town. They have been on the Paleo diet for a few years. This soup wow’d everyone! Thanks for the great recipe!ReplyCancel

  • Mark Conway - ok so honestly I’m 30 and working on my cooking skills lol I was just wondering do you cook it in the pot then blend or blend then cook? Novice here lolReplyCancel

    • landriav - Ha! Hey Mark! Sorry for my delay. Probably easiest to cook, then blend. So sorry for my delay. Was having issues with my site. All good now!ReplyCancel

  • Francine - Love the soup! Have you ever roasted the tomatoes, onion and garlic ahead and stored in the freezer until you were ready to make the soup?ReplyCancel

    • landriav - I havent but that is a fabulous idea!!ReplyCancel

  • Gwen Mansini - I would like to receive your blog and recipes. I will look for you on Facebook. Gwen MansiniReplyCancel

    • landriav - Hi Gwen! You can sign up to get email recipe updates also. It should be 2nd burton on the top menu from the left. Hope this helps. Thanks!!ReplyCancel

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