Whole30 Roasted Tomato Basil Soup

A creamy and delectable Roasted Tomato Basil Soup that is healthy comfort food at its best. Roasted tomatoes, onion and garlic mixed with chicken stock, ghee, olive oil, canned coconut milk, fresh basil and salt/pepper. Whole30, Keto, Paleo and Dairy Free. 

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Anytime the weather dips to the 70’s, I know fall isn’t too far away! Soup is my favorite fall obsession and I crave it all season long. My Whole30 Roasted Tomato Basil Soup is the perfect bowl of comfort that’s sure to warm you up on those chilly crisp days. Not only does it taste amazing, but it’s also Whole30, Keto, Paleo and Dairy Free.

Ingredients you NEED to make this Roasted Tomato Basil Soup:

  • Plum or roma tomatoes 
  • Garlic bulb
  • White onion
  • Canned San Marzano Tomatoes
  • Fresh basil
  • Chicken broth
  • Unsweetened coconut milk, canned
  • Salt and pepper to taste
  • Ghee

How to make:

  1. Preheat the oven to 400F. Coat a baking sheet with cooking spray.  Slice the tomatoes in half lengthwise and place on a large sheet pan. Cut the onions in in big chunks and place on the sheet pan. Drizzle the tomatoes and onion with 2 tablespoons olive oil and season with 1 tsp sea salt and 1/2 tsp pepper pepper. Slice the top off the garlic bulb and wrap the bottom portion in aluminum foil. Drizzle the top of the bulb with 1 tablespoon olive oil and salt/pepper. Roast for 30 minutes or until veggies are soft and charred. 
  2. Heat an 8-quart pot over medium heat. Add in the ghee and then the whole can of tomatoes (with the liquid) basil leaves, chicken broth, and canned coconut milk. Transfer the roasted tomatoes and onions along with the juice from the baking sheet to the pot. Squeeze the garlic from the bottom of the bulb and add to the pot. Season with salt and pepper to taste and bring to a boil. Reduce the heat and allow to simmer together on low for 20 minutes. 
  3. When finished cooking, transfer the mixture (in 2 batches if needed) to a high powered blender and blend until smooth.
  4.  Garnish with freshly chopped basil and serve with my cauliflower fritters. 
Whole30 Roasted Tomato basil soup garnished with fresh basil and a cauliflower fritter

What to serve with this tomato basil soup:

Tomato basil soup garnished with fresh basil and a cauliflower fritter

How to store this Tomato Basil Soup:

Refrigerator Storage
In the refrigerator, this Roasted Tomato Soup will keep for three to four days. For quick and easy reheating, store single-serving portions in individual containers. For family-sized meals, store the soup in larger, resealable containers. Heat up in the microwave or on the stove-top.

Freezer Storage
For a longer storage, you can freeze this Roasted Tomato Soup for up to six months. Simply transfer the soup to pint- or quart-sized containers (glass or plastic) or resealable freezer bags, and pop them in the freezer. To thaw, place in the refrigerator overnight and heat up in the microwave or stove-to.

Close up picture of this tomato basil soup

If you are looking to get into the fall spirit, my Whole30 Roasted Tomato Soup is sure to help. It is warm, comforting and just down right delicious. Additionally, it can serve as a great meal prep option for easy lunches or dinners throughout the week!

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Whole30 Roasted Tomato Basil Soup


  • Author: Ashley McCrary
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 10 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

A creamy and delectable Roasted Tomato Basil Soup that is healthy comfort food at its best. Roasted tomatoes, onion and garlic mixed with chicken stock, ghee, olive oil, canned coconut milk, fresh basil and salt/pepper. Whole30, Keto, Paleo and Dairy Free. 


Scale

Ingredients

  • 1 1/2 pounds plum or roma tomatoes 
  • 3 tablespoon olive oil
  • 1 medium garlic bulb
  • 1 medium white onion
  • 1 (28 ounce) San Marzano Tomatoes, canned
  • 1/2 cup fresh basil + more for garnish if desired
  • 3 1/2 cups chicken broth
  • 1/2 cup unsweetened coconut milk, canned
  • Salt and pepper to taste
  • 2 tablespoons ghee

Serve it with:


Instructions

  1. Preheat the oven to 400F. Coat a baking sheet with cooking spray.  Slice the tomatoes in half lengthwise and place on a large sheet pan. Cut the onions in in big chunks and place on the sheet pan. Drizzle the tomatoes and onion with 2 tablespoons olive oil and season with 1 tsp sea salt and 1/2 tsp pepper pepper. Slice the top off the garlic bulb and wrap the bottom portion in aluminum foil. Drizzle the top of the bulb with 1 tablespoon olive oil and salt/pepper. Roast for 30 minutes or until veggies are soft and charred. 
  2. Heat an 8-quart pot over medium heat. Add in the ghee and then the whole can of tomatoes (with the liquid) basil leaves, chicken broth, and canned coconut milk. Transfer the roasted tomatoes and onions along with the juice from the baking sheet to the pot. Squeeze the garlic from the bottom of the bulb and add to the pot. Season with salt and pepper to taste and bring to a boil. Reduce the heat and allow to simmer together on low for 20 minutes. 
  3. When finished cooking, transfer the mixture (in 2 batches if needed) to a high powered blender and blend until smooth.
  4. Garnish with freshly chopped basil and serve with my cauliflower fritters

Notes

  • To make this vegan, sub vegetable broth for the chicken broth and vegan butter for the ghee
  • In order to get the total number of NET carbs, subtract the amount of fiber from the carbs. 7 NET carbs per serving.
  • Category: Soup/Entree
  • Method: Oven/Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 165
  • Sugar: 5
  • Sodium: 944
  • Fat: 13
  • Carbohydrates: 10
  • Fiber: 3
  • Protein: 3
  • Cholesterol: 13

Keywords: Roasted Tomato Basil Soup, Soup, Keto, Whole30, Dairy Free

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Comments (17)

  • Such a fantastic recipe. Made this for meal prep and it is so tasty and satisfying!!

    Reply
    • Thank you so much! Happy you loved it

      Reply
      • I made this with all home grown tomatoes and basil and *maybe* doubled the garlic 😬😜 seriously DELICIOUS. For sure a new go-to recipe in our home

        Reply
        • So happy you loved it. Thank you

          Reply
  • Hi there! Do you think an immersion blender would work in the soup pot (I’m lazy lol) trying to skip a step

    Reply
    • It absolutely will. It might not get as smooth, but it will still be great.

      Reply
  • This soup was absolutely delicious! I’m not on any special diet, so I used whole milk instead of coconut, and it turned out so yummy. Even my three year old ate it! The most important part was that it was an easy meal that brought loads of flavor and comfort.

    Reply
    • This makes me so happy! I am glad it was a hit.

      Reply
      • This was delicious and so easy!

        Reply
        • So happy to hear it was a hit, Abby!

          Reply
  • Both my husband and I loved this soup!! He used to work in a restaurant and said the recipe reminded him of a tomato roasted red pepper soup they made, so he threw a bunch of peppers on the grill then we added those as well. Made those fritters as well!! Those are truly amazing!!

    Reply
  • I have an abundance of tomatoes and basil in my garden so I have made this soup 2x. I was blown away with how good it was!! And it’s so easy to do! Really just such a good recipe!

    Reply
    • I am so happy to hear this Dani. Thank you

      Reply
  • Yum yum yum! I intended to freeze the extra and there wasn’t anything left. Made it ahead of time and wow, the family loved it. Easy too.

    Reply
  • This was so delicious and simple! I shared it with a coworker and it was a hit!

    Reply
    • So happy to hear this. Thank you

      Reply
  • Fantastic! It was a hit with the whole family and reheat out of the freezer perfectly. Will definitely be a repeat recipe for us!

    Reply

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