I am all about cozy and comforting meals and there is nothing more cozy and comforting than a bowl of roasted tomato soup. This is so bombdotcom but oh so easy to make. And you know the best part, it is Whole30 compliant! You just need a few simple ingredients you probably already have in your pantry to make this deliciously creamy and flavorful soup.
Of course, there are many different ways to make fresh tomato soup. But, today I’m following my grandmother’s method which involves roasting most of the ingredients. I am using a combination of cherry and Campari tomatoes. But, you can also use Roma or plum tomatoes.
I really love roasting all the ingredients because it’s a great way to build flavor. Roasting the tomatoes and onions will only make them sweeter but add a little bit of a natural smoky flavor. To add even more flavor, I am adding some bacon. Yes, you heard that right, bacon. It’s a little weird but I had tomato soup at a restaurant a couple of years ago and the waitress told us there was bacon in the soup. I assumed they probably had bacon crumbled on top. But no no, they blended cooked bacon in with the rest of the ingredients. And let me tell you, the flavor was incredible. So trust me when I tell you don’t be afraid of the bacon. It’s delicious!
HOW TO SERVE ROASTED TOMATO SOUP FOR WHOLE30
Now, usually and as you see in some of the photos, we usually serve tomato soup with grilled cheese or some sort of cheesy bread. But, I know a lot of you are doing a round of Whole30 so here are a few tips for serving your tomato soup to keep it Whole30 compliant, but hearty and delicious.
- Roasted squash- adding some roasted delicate, acorn, or butternut squash on top is a great way to add a hearty bite to your soup.
- Kale leaves or “chips”- tossing fresh kale with olive oil, salt, and pepper, or nutritional yeast and roasting it for 10-15 minutes adds a crispy bite and some extra nutrition to the soup.
- Roasted seeds- Adding roasted pumpkin seeds on top of your soup is another way to add texture and crunch.
- Other roasted root vegetables- If you don’t like squash, or don’t have any on hand, you can also roast sweet potatoes, parsnips, or carrots to add to your soup.
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Creamy, rich, and comforting tomato soup made with a combination of cherry and Campari tomatoes, bell pepper, basil, and bacon.
12 ounces cherry tomatoes
1 lb Campari tomatoes, cut in half
1 red or orange bell pepper, seeds removed and cut in half
2 small onions, peeled and cut into quarters
6 cloves garlic, peeled
4 tbsp olive oil
Salt and pepper
4 slices of bacon, chopped
2 tbsp tomato paste
4 cups vegetable or bone broth
1/3 cup freshly chopped basil leaves
1/2 cup unsweetened full-fat coconut milk or original Nutpods
To begin, preheat your oven to 425˚F.
Add the tomatoes, bell pepper, onions, and garlic to a large bowl along with the olive oil. Toss the vegetables to make sure they are all well coated with olive oil. Transfer the vegetables to a large baking sheet and season with a few pinches of salt and pepper. Transfer the pan to the oven and roast for ~25 minutes or until they are soft and slightly charred.
Now, add the bacon to a dutch oven or large pot over medium-high heat and cook until the bacon is crisp. Add the tomato paste to the pot, stir and cook for about a minute. Then, add the roasted tomatoes, bell pepper, onions, and garlic along with all the juices to the pot and stir to combine all the ingredients. Now, add the broth and basil and bring the mixture to a slow boil. Continue to cook for about 5 minutes. Use an immersion blender to blend the soup until smooth. You can also blend the soup in batches using a blender if you do not have an immersion blender.
Now, add the coconut cream or full-fat coconut milk to the soup and stir to combine. Taste the soup and season with more salt and pepper to taste.
Serve with cheesy bread or roasted squash if you are on a Whole30.
Keywords: Creamy tomato soup, roasted tomato soup, whole30 tomato soup