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