Creamy Roasted Tomato Soup
I have two different recipe versions of tomato soup available. The first, featured here in this blog, uses roasted vegetables and creamy coconut milk for added richness. This tomato soup has great healing ingredients such as tomato, garlic, thyme, coconut milk, and basil. The second recipe features steamed tomatoes, a clean vegetable broth, herbs, and spices to make for a healing low-fat and hydrating recipe. You can find that recipe here.
Therefore, if you want a tomato soup that is a certified healing recipe you can go there, or if you want a tomato soup that is creamy and roasted and still a clean recipe you can use my creamy roasted tomato soup recipe here- you have options to choose from! Choose which one you want to make based on your individual preferences and where you are at in your healing journey.
Lets take a look at some of the healing ingredients in this recipe.
Tomatoes
“Tomatoes are gentle on the digestive system, especially when it comes to sensitive nerves caused by EBV; high in a very absorbible, assimilable form of vitamin c. Also hydrating on a deep cellular level- that little bit of juice you get goes a long way in hydrating the liver.” -Medical Medium Revised and Expanded Edition
Despite what popular opinion says about the nightshade family, tomatoes are deeply beneficial to your immune system, boosting it by keeping viruses from proliferating. They are not inflammatory and they do not contribute to arthritis! Your liver loves them for hydrating it on a deep level, and your nerves aggrivated by EBV become soothed when eaten tomatoes.
Coconut
Every healing ingredient that you consume when paired with coconut becomes enhanced nutritionally. Consuming coconut oil, meat, milk, and water all contribute to this on different levels. Coconut water has important electrolytes and blood-sugar-evening glucose that makes it beneficial for neuro-transmitters, and those who struggle with blood-sugar disorders such as diabetes, and insulin resistance. It’s hydrating qualities are beneficial for those who are healing from infertility, parkinsons, alzheimers, and all other brain-related conditions. Its meat is anti-viral and anti-bacterial from lauric acid, making it adaptogenic and helps to rid the intestinal tract of pathogens. Turn to coconut milk when you want a pathogenic-killing, hydrating, and nutrient boosting alternative to dairy- it will add a richness you desire to your meal along with great nutritional benefit.
Thyme
Thyme is a popular aromatic herb. It’s flavor goes a long ways, and it’s anti-viral qualities has made it popular in Medical Medium healing tools such as thyme tea and water. In this case, it is added to the vegetable broth so that it’s healing qualites can bloom in the soup. Thyme is great for killing off viruses such as the flu, entire herpetic family viruses, and enteroviruses. Since thyme can cross the blood-brain barrier, if you are suffering from any sort of neurological condition it will help kill those viruses causing it. It is also great at purifying the bladder and intestical tract. This recipe calls for a teaspoon of thyme, though feel free to add more if you like.
This tomato soup pairs well with my grilled cheese recipe, another great reason to have two different soup recipes. If you want to have the grilled cheese for a special occasion, in-part because of its higher fat content, but include the simpler tomato soup recipe you will be able to still enjoy this classic American comfort food combination together. Otherwise, feel free to use my creamy roasted tomato soup recipe and pair it with the grilled cheese.
Creamy Roasted Tomato Soup
Ingredients
6 – 8 tomatoes on the vine or plum tomatoes, diced
1 bottle tomato sauce (unsalted, no oil, I recommend bionaturae)
2 large onion, diced
8 cloves garlic, whole
6 cups vegetable broth
1 tsp black pepper
½ tsp crushed red pepper
1 tsp thyme
½ cup arrowroot starch to thicken
1 cup coconut milk
1 cup leaves basil
2 tbsp basil leaves, ribboned
Sea salt to taste
Method
- Preheat your oven to 400 F.
- Prep a baking sheet with parchment paper.
- Spread the tomatoes and garlic on the baking sheet and roast for 45 minutes in the oven.
- Sauté onion in 3 tbsp of vegetable broth for about 3 – 4 minutes. Let them brown and keep adding vegetable broth 1 tbsp at a time to avoid sticking.
- Then add in 6 cups of vegetable broth, the full bottle of tomato sauce, thyme and basil. Also add in the roasted tomatoes and garlic at this time.
- Bring to a boil and simmer for about 30 – 35 minutes.
- Season with black pepper, crushed red pepper and sea salt, if using.
- Next, add the coconut milk and using a hand blender purée the soup.
- Add in the arrowroot starch to thicken.
- Serve with a dollop of coconut milk or cashew sauce.
- Garnish with chopped basil and serve hot!
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With Peace,
Muneeza
Creamy Roasted Tomato Soup
Equipment
- 1 baking sheets
- 1 Pot for the soup
- 1 Ladle
- 1 spatula
Ingredients
Creamy Tomato Soup
- 6-8 tomatoes on the vine
- 1 bottle tomato sauce (unsalted, no oil, I recommend Bionaturae)
- 2 large onions, diced
- 8 cloves garlic, whole
- 6 cups vegetable broth
- 1 tsp black pepper
- ½ tsp crushed red pepper
- 1 tsp thyme
- ½ cup arrowroot starch to thicken
- 1 cup coconut milk
- 1 cup basil leaves
- 2 tbsp basil leaves, ribboned
- Sea salt to taste
Instructions
Creamy Roasted Tomato Soup
- Preheat your oven to 400 F.
- Prep a baking sheet with parchment paper.
- Spread the tomatoes and garlic on the baking sheet and roast for 45 minutes in the oven.
- Sauté onion in 3 tbsp of vegetable broth for about 3 - 4 minutes. Let them brown and keep adding vegetable broth 1 tbsp at a time to avoid sticking.
- Then add in 6 cups of vegetable broth, the full bottle of tomato sauce, thyme and basil.
- Also, add in the roasted tomatoes and garlic at this time.
- Bring to a boil and simmer for about 30 - 35 minutes.
- Season with black pepper, crushed red pepper and sea salt, if using.
- Next, add the coconut milk and using a hand blender purée the soup until smooth.
- Add in the arrowroot starch to thicken.
- Serve with a dollop of coconut milk or cashew cheese.
- Garnish with chopped basil and serve hot!
