I don’t know about you, but when it’s cold outside, all I want is soup to warm me up! Tomato soup is one of my favorites, but so many soups have either a lot of sodium, a lot of fat, other additives I’m not too happy about, and a lot of dairy, which I usually try to stay away from for personal health reasons. That’s why I love to make tomato soup at home! It’s simple, delicious, and I can put exactly what I want in it. And this creamy, slow-roasted tomato soup is full of layers of deep, mellow flavors from roasting the tomatoes, garlic, and basil, plus a little sweetness from a special ingredient! It’s healthy, gluten-free, dairy-free and the perfect soup to warm you up on a cold winter day, sandwich or no!
Have you ever had slow-roasted tomatoes? Slow roasting brings out the sweetness in the tomatoes and mellows yet deepens their flavor. I roast the tomatoes with basil and garlic so they meld with the tomatoes and roast as well (you can read more about roasting garlic and the amazing flavor it creates in my blog about roasting garlic). Once the tomatoes are roasted, I add in coconut creamer and almond milk for the dairy-free creaminess, and then, the secret ingredient—jarred, roasted red peppers! The red peppers add the perfect amount of sweetness that takes what can be a bit tomato-ey and makes it perfect!
Then you stick it all in a blender, or use a hand blender, and blend it all up until it’s smooth, creamy, and delicious!
While roasting the tomatoes takes a bit of time, there isn’t much to do on your end except wait and then blend! Your oven does most of the work. In about an hour, you’ll have an amazingly delicious, warming soup to combat the cold!
- 1 lb. of grape tomatoes (organic, if you can)
- 2 cloves of garlic, peeled but uncut
- A handful of hand-torn basil
- 1 jar of roasted red peppers
- 1 cup of water
- 1 cup of almond milk
- ½ cup of coconut creamer, or half-and-half
- 1 Tbsp. olive oil
- 2 tsp. Italian herbs
- Salt and pepper to taste
- Preheat the oven to 375°.
- Line a baking sheet with foil or parchment paper.
- Spill the tomatoes out onto the sheet, making sure they’re dry if you’ve washed them, as well as the garlic, basil, and Italian herbs.
- Drizzle the olive oil over the pan along with salt and pepper and toss to combine. Place in the oven for half an hour to forty-five minutes, or until the tomatoes are thoroughly roasted and the garlic is soft and brown.
- Take the tomatoes out of the oven. Allow to cool for just a few minutes, then add to a blender with the water, milk, creamer and roasted red peppers.
- Blend until smooth and creamy, then taste for seasoning. Add more salt and pepper, if desired.
This soup is the perfect accompaniment to any quick and easy weeknight meal (or lunch), or even a lazy weekend with grilled cheese (one of my all-time favorite pairings, even if I don’t get to have it too often).
‘Till next time!