Creamy Roasted Tomato Soup, dairy and gluten-free, happens to be a perfect match for these these cold dreary days of winter.
Our bumper crop of tomatoes from last summers garden came in handy for this recipe. After putting up many quarts of Garden Vegetable Soup and marinara sauce in the freezer for winter meals, we still had tomatoes galore that I didn’t have a home for. They got cleaned up, spread on a parchment lined baking sheet and placed in our freezer. Once frozen…(they were as hard as golf balls), they were bagged up and put back in the freezer. Now, in the middle of winter, we’re reaping the benefits! Our homegrown tomatoes are the best option for adding to soups, crock pot meals, stews and sauces.
This recipe, adapted from the blog Whole Hog Paleo, was one our favorites from the Whole30 experience. I love that it’s dairy-free, enriched with coconut milk. Roasting the garlic, onions and tomatoes really makes the flavors come out and play.
It’s not a fussy recipe. It comes together easily and when it’s all done you have yourselves a richly flavored tomato soup with no hint of coconut. It’s really surprising how good a job the coconut milk does at making it creamy but the coconut flavor is totally disguised by the tomatoes and seasonings.
The Whole30 experiment I did through January was supposed to wrap up on the 30th, but because I hit my stride half way through feeling great, I’m continuing (well, with a little wobble room, which really isn’t technically Whole30 at all). One of the many benefits of cooking Whole30 was that I tapped into some new recipes along the way. It’s amazing all the possibilities of combinations there are. Add in the creativity that springs up among what seems like a narrow selection of food. The varieties are endless.
With many of us in the family doing the Whole30, we all contributed to a party spread for this grand daughters 4 year old birthday celebration.
This Creamy Roasted Tomato Soup recipe was doubled to feed the crew. It was served alongside a Whole30 approved potluck feast, which was amazing. I wish I took a pic.
What fun to celebrate this sweet girl, surrounded by people who love her, amid beautiful chaos, accompanied by great food.
Until next time,
6 tomatoes, cut into quarters
1 yellow onion, coarsely chopped
4 garlic cloves, chopped
1 tablespoon olive oil
freshly ground pepper
1 tablespoon organic tomato paste
2 cups vegetable or chicken stock
1 cup unsweetened full fat coconut milk
1 tablespoon dried basil
1 1/2 teaspoons oregano
1 teaspoon garlic powder
extra stock or water as needed
Preheat oven to 350 degrees.
Place sliced tomatoes, onion and fresh garlic on a baking sheet. Drizzle with olive oil and sprinkle lightly with sea salt and freshly ground black pepper. Roast for 45 minutes.
Place tomatoes, onions and garlic in a large saucepan. Add stock, coconut milk, tomato paste, basil, oregano and garlic powder. Bring to a boil, reduce heat, simmer for 20 minutes, stirring occasionally.
Using an immersion blender, blend until smooth. Adjust desired thickness by adding stock or water. Salt and pepper to taste. Garnish with fresh basil.