I’ve never been a big tomato soup fan, but this recipe won me over when I was developing a menu for a hot summer evening. Serve this soup chilled or room temperature. It’s worth the effort to roast the tomatoes separately, I promise!
Summer Tomato Basil Soup
Author: Abby Fammartino
- 4 lb. ripe tomatoes
- 2 cups sweet onion (about 1 large)
- 1 cup carrots, finely chopped (about 2)
- 1 cup celery, finely chopped (about 3 ribs)
- 3 cloves garlic, minced
- ¼ cup + 1 Tbsp. olive oil
- 1 cup coconut milk
- 3 cups vegetable or chicken stock
- 1 cup packed fresh basil, large stems removed
- ¼ cup almond meal
- 1 ½ tsp. sea salt (or reduce salt by adding more vinegar at end)
- 1 tsp. champagne vinegar
- Preheat oven to 400 degrees. Cut tomatoes in quarters unless using cherry tomatoes. Toss tomatoes with 1 Tbsp. olive oil and ½ tsp. sea salt. Roast for 40 minutes or until softened and slightly browned on the bottom.
- Heat remaining olive oil in a medium pot on medium heat. Add the chopped onion, carrot and celery along with another ½ tsp. sea salt. Cook, stirring occasionally, until onion is translucent, about 7-10 minutes.
- Add in tomatoes and stir vigorously to break up the tomatoes which will start the liquid of the soup. Add in the coconut milk and stock and bring to a light boil.
- Stir in the fresh basil, almond meal, remaining ½ tsp. salt and vinegar. Remove the pot from the heat and process soup in two or three batches in a blender, or puree using an immersion blender.
- Garnish soup with balsamic reduction if you have it, or simply with a couple fresh basil leaves and a drizzle of balsamic.