Description
Creamy and smooth – add a grilled cheese or croutons.
Ingredients
Scale
- 2 lbs. tomatoes on the vine, quartered
- 1/4 cup olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 medium yellow onion, peeled + quartered
- 1 shallot, peeled and quartered
- 1 garlic clove, peeled and cut in 1/2
- 1 heaping tablespoon dried basil
- 8–10 fresh basil leaves
- 1/2 cup chicken bone broth (vegetable stock can be used too)
- 1/3 cup canned full fat unsweetened coconut milk
Instructions
- Preheat your oven to 400F.
- Using an oven safe medium-sized stock pot, add in the tomato, olive oil, salt, pepper, onion, shallot, garlic and dried basil. Mix all ingredients together. Roast in the oven for 35 minutes, uncovered.
- Remove from the oven and let cool slightly. Add in 1/2 of the basil leaves and chicken bone broth. Puree in a blender or a hand immersion blender until smooth or to your desired texture.
- Serve with a spoonful of coconut milk into the bowl and fresh basil leaves.
- Prep Time: 5
- Cook Time: 45
- Category: soup
- Method: oven
- Cuisine: soup