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Tomato Basil Soup

Tomato Basil Soup


  • 2 pounds fresh, ripe tomatoes
  • 1 small sweet onion
  • 1 large carrot
  • 5 large cloves garlic, peeled
  • 1/4 cup olive oil
  • 1 1/2 teaspoons salt, divided
  • 2 cans tomato puree
  • 1 1/2 cups full fat, unsweetened coconut milk
  • 1/2 cup fresh basil, plus more for garnish
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper


  1. Preheat the oven to 400 degrees. Slice the tomatoes in half, discarding the stems. Cube the onion and carrot.
  2. Add the tomatoes, onion, carrot, and garlic cloves to a large roasting pan. Toss together with olive oil and half the salt.
  3. Roast for 40 minutes, stirring halfway through.
  4. Cool the vegetables for 10 minutes before transferring to a large pot. Add the remaining ingredients. Use an immersion blender to puree until the soup is completely smooth. If you do not have an immersion blender, you can use a blender, but make sure your tomatoes are cool and you work in batches to avoid a mess!
  5. Simmer on low for 30 minutes before serving. Top your bowl with a garnish of fresh basil.


  • Recipe and image courtesy of Caroline Potter


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