Roasted Garlic Tomato Soup – Using REAL Tomatoes

My personal favorite tomato to use for this roasted garlic tomato basil soup is roma/plum tomatoes. They’re sweet and less watery compared to other varieties, making them perfect for this soup. Other varieties will work but I find the flavor is best with roma tomatoes.

If you don’t have access to fresh tomatoes, you can opt for canned tomatoes, but they won’t provide the same taste.

To make the recipe as originally written, you will need 3 lbs. of tomatoes, which is approximately 12-16 roma tomatoes depending on the size.

• A baking sheet
• A large saucepan
• Immersion/hand blender. If you don’t have one, a regular blender will also work.

• Dried herbs: if you would like to use fresh herbs instead of dried herbs (basil, oregano, thyme), you will have to change the portion size. As a general rule of thumb, you will want to use one tablespoon of fresh herbs for one teaspoon of dried herbs.
• Coconut milk: the coconut milk adds a creamy and sweet addition to the tomato basil soup, which is especially helpful if you’re tomatoes are on the bitter side. However, the coconut milk is optional. If you do choose to add it, I recommend using canned unsweetened coconut milk since it’s much sweeter than the carton type.
• Extra virgin olive oil: I prefer evoo or avocado oil because they are less refined.
• Water and Better than Bouillon vegetable base: can be substituted for vegetable stock in a 1:1 water:vegetable stock ratio. Personally, I find the vegetable base is more flavorful and more affordable.

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