Last week in Portland the weather was predicting that we’d get a big winter storm and the city went crazy. The news showed long lines and empty shelves at the grocery stores as people prepared for an expected 1-4 inches of snow (lol). In the end, we maybe got half an inch dusting. It’s funny to see how some cities react to even the slightest chance of a snowstorm. And while we didn’t get some wild storm that kept us inside for days, the chill in the air had me craving a cozy soup.
I set out to make a creamy roasted tomato soup and used a few recipes as inspiration (including Liz Adam’s version HERE which is what inspired me to make this in the first place!). I switched up a few things and was very happy with the results, so I’m sharing them with you today.
Whether you’re expecting a cold front or just want a warming bowl of healthy soup, this is a recipe you should try.
Homemade Roasted Tomato Soup (dairy-free, gluten-free, Paleo & Whole30-friendly)
Ingredients:
- 2 lbs roma tomatoes
- 1 can (14.5 oz) fire roasted diced tomatoes (I used these)
- 4 cups low sodium vegetable broth
- 1 can (14.5 oz) light coconut milk
- 1 white onion
- 1 bay leaf
- 1 teaspoon dried basil
- Olive oil
- Dash of Roasted red pepper flakes
- Salt
- Pepper
What to do:
Preheat the oven to 400 degrees. Slice the roma tomatoes lengthwise and slice the white onion. Place all the veggies (tomatoes skin down) on a baking sheet, drizzled with olive oil, salt and pepper. Roast the veggies in the oven for about 30 minutes, until they start to slightly brown. Once ready, place the onion, tomatoes (and any olive oil left on the pan) into a large soup pot and add the vegetable broth, coconut milk and can of diced tomatoes. Bring everything to a boil then reduce to a low heat and let cook for approximately 15 minutes.
Next, take the soup mixture and move to a high powered blender (I use this Vitamix) or use an immersion blender. Blend the soup to your liking. If you prefer a smooth soup blend longer, and if you prefer a few chunks, blend quickly. Since I moved everything to a blender, I left some of the broth and a bit of the tomatoes behind in the big pot to keep a chunky texture. I blend my mixture for about 30 seconds- everything is smooth and mixed but feels rustic.
If you used a blender, move the ingredients back into the soup pot. Add 1 bay leaf, basil, red pepper flakes, salt and pepper (to your liking) and allow to simmer on low heat for about 20 more minutes.
Your soup should now be ready. Taste and add additional seasonings as you see fit (& don’t eat the bay leaf!). We served this up with toasted sourdough bread from Trader Joe’s and it was the perfect combo, on a not-s0-snowy night!
What’s your favorite winter weather dinner to whip up?
