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  • Writer's picturea whole health life


Updated: Mar 28, 2020

Let's be real. That canned soup has nothing on homemade tomato soup. Roasting up tomatoes is easy-peasy, and before you know it, you will have a pot of savory tomato soup.

First, let's chat about tomatoes. Tomatoes are a wonderful super food, packed with lycopene -- the phytochemical that makes them that beautiful red color! Something that research is showing now is that the antioxidant power is actually elevated when the tomatoes are cooked. Amazing! Raw tomatoes have their benefits as well -- maintaining more of their vitamin C than when left uncooked. The vitamin C loss takes place when the ascorbic acid is oxidized to nutritionally inactive compounds. The great news is, is that it's win win!

Of course, raw tomatoes are easy to sneak in your meals. Toss them on a salad or on the side of some fried eggs and potatoes. For me, I love roasted tomatoes on a variety of dishes, and of course as an avenue to make a delicious bowl of soup. Here is how I make my tomato soup:


  • 10 tomatoes on the vine (or roma) -- whatever looks good!

  • 1 package of cherry tomatoes

  • 1 small or 1/2 large onion

  • 2 garlic cloves

  • 1 can coconut milk

  • fresh basil for garnish

  • pine nuts for garnish

  • salt + pepper


  1. Preheat the oven to 400.

  2. Chop the tomatoes, onion and garlic cloves. Place them on a pan with parchment paper (for easy clean up).

  3. Roast until they are cooked through (I usually start checking at 15 - 20 min).

  4. Blend in blender with the coconut milk. Add salt and pepper to taste. Can blend in some basil or leave it all as garnish.

  5. Place in small pot to heat; add basil + pine nuts to garnish.

This makes about four bowls of soup. Double if feeding a large family or if hoping for leftovers (which is me always). Also, if you prefer heavy cream over coconut milk - that works too if you tolerate dairy well. Another option is to just use chicken, veggie or bone broth! For my last batch, I used almost the whole can of coconut milk, but left a little remaining in the can because it didn't all fit in my blender. ;) It is a flexible recipe!

Make sure to add enough salt + pepper to give it that perfect flavor. And if you don't have fresh basil, dried basil works great too!

Enjoy just as is or dipping your favorite bread into it. XO.

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