RECIPE | Creamy Roasted Tomato-Basil Soup | Cookithealthier.com

RECIPE | (Dairy-Free) Creamy Roasted Tomato-Basil Soup

Tomato soup. It’s so easy to buy at the store, but with this recipe, you can make it at home for your family just as easy!

I’m a huge tomato soup fan and I’ve made this recipe several times over the years. It never fails. Always turns out great. Not too runny. Not too chunky. Has a slight sweetness from the roasted tomatoes paired with the delicious flavors or roasted garlic and fresh basil. Mmmmmm… this one is a fan favorite.

Ok so the reason this recipe is being posted here on CookItHealthier.com is that it is dairy free (because that tends to make my stomach happier), includes minimal added sugars or other stuff that can be hiding in store-bought soups.

So, if you’ve been searching for an easy soup to make for your family this fall, this is your recipe or you can check out my Roasted Butternut Squash Soup recipe too!

RECIPE | Creamy Roasted Tomato-Basil Soup | CookItHealthier.com

Yields1 Serving

 4 lbs hot house tomatoes
 3 large carrots
 red onion
 Ripple dairy free half 'n half (Ripple is plant-based milk)
 fresh basil
 roasted garlic cloves
 salt
 olive oil

D I R E C T I O N S //
1

Preheat your oven to 400 degrees.

2

Wash and cut your veggies. (I recommend putting everything in a bowl so that you can easily toss them all in the olive oil before transferring to a sheet pan)
-Half or quarter the tomatoes
-Peel the carrots and leave them whole
-Peel the onion, cut the whole onion in half and then quarter one half to roast on the pan
-Drizzle all the veggies with 4 tbsp of olive oil and season generously with salt and pepper

RECIPE | Creamy Roasted Tomato-Basil Soup | CookItHealthier.com

3

Once your veggies are all cut & oiled, lay them in one layer on a baking sheet with sides! (It has to have sides because the tomatoes will leave juice in the pan as they roast!) Then pop your veggies in the oven on 400 degrees for 60 minutes. I left them in there the whole time. No need to stir unless you know your oven cooks a bit uneven.

4

Once your veggies are all roasted, you're ready to turn them into soup! The only thing you need to do with this step is cut the edges off your carrots (you don't want to eat the top!) and then cut the carrots into large chunks so they fit in your blender or Vitamix.

RECIPE | Creamy Roasted Tomato-Basil Soup | CookItHealthier.com

5

Add all your roasted veggies to your blender or Vitamix. They are soft enough that almost any blending device should work great.

RECIPE | Creamy Roasted Tomato-Basil Soup | CookItHealthier.com

6

You will get the veggies blended to a consistency of applesauce. Then you will add in the chopped basil, tomato paste and chicken broth. Blend again until thoroughly combined. Then you will gradually add in the Ripple half & half to make it creamy and delicious!

7

Once you're done blending, you can add a little extra salt or pepper to taste, but you're ready to eat after it's all blended! I stored mine in some mason jars for easy eating during the week.

RECIPE | Creamy Roasted Tomato-Basil Soup | CookItHealthier.com

xoxo Ashley

 

Ingredients

 4 lbs hot house tomatoes
 3 large carrots
 red onion
 Ripple dairy free half 'n half (Ripple is plant-based milk)
 fresh basil
 roasted garlic cloves
 salt
 olive oil

Directions

D I R E C T I O N S //
1

Preheat your oven to 400 degrees.

2

Wash and cut your veggies. (I recommend putting everything in a bowl so that you can easily toss them all in the olive oil before transferring to a sheet pan)
-Half or quarter the tomatoes
-Peel the carrots and leave them whole
-Peel the onion, cut the whole onion in half and then quarter one half to roast on the pan
-Drizzle all the veggies with 4 tbsp of olive oil and season generously with salt and pepper

RECIPE | Creamy Roasted Tomato-Basil Soup | CookItHealthier.com

3

Once your veggies are all cut & oiled, lay them in one layer on a baking sheet with sides! (It has to have sides because the tomatoes will leave juice in the pan as they roast!) Then pop your veggies in the oven on 400 degrees for 60 minutes. I left them in there the whole time. No need to stir unless you know your oven cooks a bit uneven.

4

Once your veggies are all roasted, you're ready to turn them into soup! The only thing you need to do with this step is cut the edges off your carrots (you don't want to eat the top!) and then cut the carrots into large chunks so they fit in your blender or Vitamix.

RECIPE | Creamy Roasted Tomato-Basil Soup | CookItHealthier.com

5

Add all your roasted veggies to your blender or Vitamix. They are soft enough that almost any blending device should work great.

RECIPE | Creamy Roasted Tomato-Basil Soup | CookItHealthier.com

6

You will get the veggies blended to a consistency of applesauce. Then you will add in the chopped basil, tomato paste and chicken broth. Blend again until thoroughly combined. Then you will gradually add in the Ripple half & half to make it creamy and delicious!

7

Once you're done blending, you can add a little extra salt or pepper to taste, but you're ready to eat after it's all blended! I stored mine in some mason jars for easy eating during the week.

RECIPE | Creamy Roasted Tomato-Basil Soup | CookItHealthier.com

RECIPE | Creamy Roasted Tomato-Basil Soup
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