There are so many tomato soup recipes out there, so I figured I would try my hand at one of them. It was super easy to make, very tasty and completely dairy free!
1 Onion, chopped
1 TBS Coconut Oil
1 TBS Olive Oil
1/2 cup fresh Basil
1-2 tsp Sea Salt and Pepper
3 Garlic Cloves, minced
3 cups of Chicken Stock
5 Tomatoes- Vine (I used 4 large tomatoes)
6 oz Tomato Paste
Cut tomatoes into quarter slices and toss with olive oil (I did melted coconut oil), sea salt and pepper.
Roast tomatoes on a baking sheet for 30 minutes on 350 degrees
With about 5 minutes to go on the tomatoes melt 1 TBS of coconut oil over medium heat in a large soup pan
Saute onion and garlic (until onion is translucent)
Add in your roasted tomatoes and saute for 1 more minute
Add in 3 cups of chicken stock, the basil (I ripped mine into smaller pieces first), and the tomato paste.
Stir until tomato paste is dissolved into the broth
Bring to a low boil, then reduce heat to low and cover pot
Let covered pot simmer for about 30 minutes
Pour soup into a food processor or blender and mix up until nice and smooth
Last but not least... Enjoy! (And even top with your fresh basil... so tasty!)
Recipe from Primal Palate.