Roasted Tomato Basil Soup (Dairy-Free, Whole30)

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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 them on a large sheet pan. Slice the top off the garlic bulb and place it on the sheet pan also. Drizzle the tomatoes and garlic with 2 tablespoons olive oil and season with 2 teaspoons Italian seasoning, 1 tsp sea salt, and 1/2 tsp pepper (rr amounts to taste) Roast for 30 minutes or until tomatoes are soft and charred.
  2. While the tomatoes are cooking in the oven, heat an 8-quart pot or Dutch oven over medium heat. Add in the ghee along with the diced onions. Saute for 6 minutes or until the onions are translucent. Add in the whole can of tomatoes (with the liquid) basil leaves, chicken broth, and nutritional yeast. Simmer for 30-40 minutes.
  3. Transfer the roasted tomatoes and garlic along with the juice from the baking sheet to a blender. Next, add the coconut milk along with all the ingredients from the dutch oven to the blender (you can do this in 2 batches if needed) to a high-powered blender and blend until smooth.
  4. Transfer to bowls, and garnish with freshly chopped basil, coconut milk cream topping, and red pepper flakes.

What to serve with this tomato basil soup:

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 stovetop.

Freezer Storage
For longer storage, you can freeze this Roasted Tomato Soup for up to six months. Simply transfer the soup to a 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.

Here are more healthy salad recipes to try!

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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. 

  • Total Time: 10 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 2 pounds plum or Roma tomatoes
  • 2 tablespoon olive oil
  • 1 medium garlic bulb
  • 2 teaspoons Italian seasoning
  • 1 medium white onion, diced
  • 128 ounce can San Marzano Tomatoes, canned, undrained
  • 3/4 cup fresh basil + more for garnish if desired
  • 3 1/2 cups chicken broth
  • 1/3 cup nutritional yeast
  • 1/2 cup unsweetened coconut milk, canned*
  • Salt and pepper to taste
  • 2 tablespoons ghee or vegan butter
  • red pepper flakes for garnish

Cream Topping:

  • 1/4 cup coconut milk or original Nutpods or df sour cream
  • 2 tablespoons lemon juice

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 them on a large sheet pan. Slice the top off the garlic bulb and place it on the sheet pan also. Drizzle the tomatoes and garlic with 2 tablespoons olive oil and season with 2 teaspoons Italian seasoning, 1 tsp sea salt, and 1/2 tsp pepper (or amounts to taste) Roast for 30 minutes or until tomatoes are soft and charred.
  2. While the tomatoes are cooking in the oven, heat an 8-quart pot or Dutch oven over medium heat. Add in the ghee along with the diced onions. Saute for 6 minutes or until the onions are translucent. Add in the whole can of tomatoes (with the liquid) basil leaves, chicken broth, and nutritional yeast. Simmer for 30-40 minutes.
  3. Transfer the roasted tomatoes and garlic along with the juice from the baking sheet to a blender. Next, add the coconut milk along with all the ingredients from the dutch oven to the blender (you can do this in 2 batches if needed) to a high-powered blender and blend until smooth.
  4. Transfer to bowls, and garnish with freshly chopped basil, coconut milk cream topping, and red pepper flakes.

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.
  • For coconut milk, you can sub original Nutpods or use heavy cream if not paleo or dairy-free.
  • Author: Ashley McCrary
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Soup/Entree
  • Method: Oven/Stovetop
  • Cuisine: American
  • Diet: Gluten Free

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

About Me

Mother, wife, cookbook author, recipe creator an open book

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

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28 Comments

  1. This is the best tomato basil soup I’ve had! I just started the Whole30 just over a week ago and I needed this comfort food so bad! I’ve made several ‘regular’ tomato basil soups before and will always go back to this recipe whether I’m on the Whole30 or not!

  2. I love this soup! It’s very easy to make (I usually make it over lunch for dinner), it’s great on its own or paired with a salad, wrap, etc. I tend to leave the basil out and substitute in a tablespoon of pesto and then if I want crunch, a few crumbled plantain chips.

    1. Hi Natalie…..thrilled you love the recipe. Isn’t it fun to add your extra favorites to make a recipe personalized to your liking???? Thanks so much for the kind words of support. Have a wonderful day.

  3. I am on Day 28 of Whole30, and have been planning to make this recipe the Whole time! Finally got it done today, and I was not disappointed. Beautiful, velvety texture and complex flavor. This will not be the last time I make this Tomato Basil soup. One suggestion: The recipe doesn’t mention letting the soup cool before blending, so I didn’t cool it. I separated into four batches to blend, but still had an explosive mess on one of the batches. Luckily, I had a kitchen towel over the lid or I would have been burned. Just be careful! And enjoy this delicious soup!!