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Whole30 Roasted Tomato Basil Soup

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September 13, 2020 | Author: Ashley McCrary

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. 

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

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
  • 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.
  • 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

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28 thoughts on "Whole30 Roasted Tomato Basil Soup"

  1. Adriana Wood says:

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

    1. Ashley McCrary says:

      Thank you so much! Happy you loved it

      1. Lyndi Johnson says:

        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

        1. Ashley McCrary says:

          So happy you loved it. Thank you

  2. Corrie Curtner says:

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

    1. Ashley McCrary says:

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

    2. Olivia m. says:

      Did you ever use the immersion blender? How did it go if so? I’m too lazy too and was wondering lol. But I dont like chunky tomatoes lol.

      1. Ashley McCrary says:

        Hi Olivia,

        I believe I used my high powered blender. Thanks

  3. Kendal says:

    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.

    1. Ashley McCrary says:

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

      1. Abby says:

        This was delicious and so easy!

        1. Ashley McCrary says:

          So happy to hear it was a hit, Abby!

  4. Emily says:

    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!!

  5. Dani says:

    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!

    1. Ashley McCrary says:

      I am so happy to hear this Dani. Thank you

  6. Mich says:

    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.

  7. Kristen Leja says:

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

    1. Ashley McCrary says:

      So happy to hear this. Thank you

  8. Heidi says:

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

  9. Amy says:

    Man, oh, man, oh, man…..is this soup good!!!! I highly recommend making this! I know it will be on repeat at my house this winter! Although the cauliflower fritters look good in the picture, I made the “Cheesy” Garlic and Herb Biscuits to have the soup, and glory were they good with it!!!

    1. Ashley McCrary says:

      Thank you Amy!

  10. Cassie Sheffey says:

    Easy and so good!!

  11. Kenlynn says:

    Warm, delicious, and comforting ♥️

  12. Deanna says:

    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!

    1. Ashley McCrary says:

      This is so nice Deanna~! Thank you for this awesome comment

  13. Natalie says:

    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. Ashley McCrary says:

      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.

  14. Deneice says:

    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!!


 

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About Me

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!

About Me

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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