Creamy tomato basil soup is gluten free, dairy free, and vegan, and bursting with fresh summer flavor!
Well, we went out of town last week, and when we returned, our garden had exploded with tomatoes.
Lots of big red tomatoes, plus our smaller yellow tomatoes and even some more cherry tomatoes. We were very pleasantly surprised with these late season tomatoes.
So yesterday I decided it was time to make some creamy tomato basil soup with this surplus from our garden. This soup is so easy to make, and if you are using garden fresh tomatoes, the result is a soup with a rich, vibrant tomato flavor.
This recipe does take a little time, because you do need to roast the tomatoes to bring out the flavor. Once they have cooled and you remove the skins, you put them in the pot with some onions, garlic, coconut milk, and basil, and after a little cooking and a little blending, you have this delicious, creamy tomato basil soup.
Creamy Tomato Basil Soup.
Preheat the oven to 350 degrees. Wash and core all the tomatoes, and place them bottom side up in two glass baking dishes or rimmed baking sheets. Drizzle a little olive oil in the bottom of the pans.
Roast the tomatoes until the skin starts to wrinkle and separate, about 45 minutes.
Once the tomatoes are cool enough to touch, use your hands to remove the skin.
In a large soup pot, saute the garlic and red onion in the olive oil. Cook for about 10 minutes over medium heat, letting the onion brown slightly.
Add the tomatoes with their juices to the pot and bring to a boil.
Reduce heat to a simmer and cook for about 25 minutes to let the flavors blend.
Add the salt, pepper, onion powder, fresh basil, sugar, and coconut milk.
Stir well, then remove from heat.
Use an immersion blender to puree the soup until very smooth. Season with more salt or pepper if desired.
Serve topped with more fresh basil leaves.
I’m really excited, because there are still a bunch of green tomatoes out there…that means I’ll be making this soup again in the very near future!