I made this soup on a whim one night and now it is one of our favorites!
Life has been crazy lately! We’re doing a lot of work on our home that we just moved into in January and getting the opportunity to help lots of people and move forward with our coaching and nutrition practices. So, all really wonderful things, but still – BUSY!
I came home the other day from working with clients and realized I had NO clue what I was going to make for dinner – I needed something quick and easy and frankly, I wanted something meatless. Do you ever feel like, as an American (assuming you are one) that you don’t think twice about having protein in the form of meat or eggs with a meal? It’s the “American Way” right? Majority of us grew up with meat at every meal so as adults, it’s a given, right? After practicing a plant-based lifestyle for a couple of years from 2011-2013, I realized that it is not NECESSARY nor always a good/healthy thing to have meat at EVERY meal. The body/digestion needs a break sometimes. So, I’ve learned, and encourage you to do the same if you’re not already – really THINK about what you’re craving and in turn what your body NEEDS. Don’t eat something just because it’s the routine or because it’s what you feel you “should” do. I mean, yes, there are times for that – i.e. if you’re an athlete getting ready for a particular race or game, etc. But day-in-day-out – listen to your body as much as you can!
ALL of that being said – that is where this recipe was born. Quick, easy and meatless (and if you want it to be completely plant-based/vegan simply omit the cheese!) AND – possibly MOST important – it tastes JUST LIKE PIZZA! That’s right – you heard me. PIZZA! And, it’s incredibly good for you! So… You’re welcome! 🙂
Hope you enjoy!
If you missed the demo of me making this on Facebook LIVE – click here to watch!
Easy Roasted Tomato Soup
- 3lb ripe Roma tomatoes (approx. 14)
- 2 large shallots, halved
- extra virgin olive oil
- sea salt and black pepper
- 1 tbsp garlic powder
- 1 bunch fresh basil
- 8-10 sprigs fresh thyme, leaves only
- 1 tbsp tomato paste
- 1 tsp coconut sugar
- ¾ – 1 cup canned coconut milk (light or full fat)
- ¼ cup + extra for garnish grated raw/unpasteurized parmesan or manchego (omit if vegan/plant-based)
- Preheat oven to 425 degrees F.
- Cover a large rimmed baking sheet with foil and spray with cooking spray.
- Halve tomatoes and place cut side up with the shallots on the baking sheet. Drizzle with olive oil, and a few pinches of sea salt and a pinch of black pepper.
- Roast for 30 minutes, until just beginning to brown.
- Place tomatoes in the blender with garlic powder, basil, thyme, tomato paste and coconut sugar. Puree until smooth.
- Add the grated cheese and while the blender is running on a low speed, life the peep-hole at the top and pour in the coconut milk. Continue to puree until smooth well incorporated. Taste and adjust seasonings to taste.
- Serve immediately topped with more cheese! Or, place in an airtight container in the fridge for up to 1 week or in the freezer for up to 2 months. Simply reheat in a sauce pan over medium heat.