Roasted Tomato and Basil Soup

Roasted Tomato and Basil Soup

img_2860I haven’t even had a holiday meal yet and I already feel remorse.  It’s so easy to fall off the wagon in every aspect of life in December and blame it on the time of year to alleviate guilt.  Can someone wake me up when December ends?  At least I have Whole30 January to look forward to with a group of people.  If you’re following the Love of Paleo Facebook Page you can see the event page if you want to join as well.  We’ll be documenting meals and sharing ideas and recipes and also discussing Whole30 rules soon.  It’s only 30 days. *nerd face*




7 vine ripened tomatoes, cut in half

1 red onion, loosely chopped

4 garlic cloves, crushed and chopped

1/2 cup pure olive oil

1/2 tsp salt

1 tbsp coconut sugar

2 tbsp basil pesto

1 cup organic coconut milk

1/2 cup water



Preheat oven to 400F.  In a large roasting pan, combine tomatoes, onion, garlic and olive oil.  Place tomatoes face down and sprinkle salt and coconut sugar overtop.  Roast for 10 minutes, then flip tomatoes face up and roast another ten minutes.  In a blender, place pesto, coconut milk and water and then add all roasted vegetables and remaining olive oil blend.  Emersion blender is a good idea.   Serve hot.


Pairs VERY well with 1 full can of tuna mixed with 1 tbsp of mayo and 1 tsp of basil pesto.  Remove coconut sugar for Whole30 compliance and make sure the pesto doesn’t contain dairy if you aren’t making it yourself.



Published by Kayla Roy

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