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:

• Cauliflower Fritters (Whole30 + Keto)
• Turkey Club Lettuce Wrap
• Sweet Potato
• Grilled cheese (Use gluten-free bread and dairy-free cheese. This is not Whole30)
• Side Salad
• Bacon Wrapped Zucchini Fries

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!

• Stuffed Pepper Soup
• Hamburger Soup
• Roasted Garlic Soup

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