I help highly sensitive womxn end their fight with food & their body by guiding them back home to their body & building emotional intimacy.

Roasted Tomato and Basil Soup

Roasted Tomato and Basil Soup

It’s soup season!  This Roasted Tomato and Basil Soup is rich and flavourful with a slight hint of heat from the jalapeño peppers.  When I make soup I prefer thick, creamy textures to the runny chicken noodle types.  This soup is no exception but if you prefer something thinner just add more broth.  

Roasted Tomato and Basil Soup Ingredients

Did you know that cooking tomatoes increases their nutritional value?  That’s right,  nutrients like Lycopene increase in cooked tomatoes.  Lycopene is a type of carotenoid, which is a provitamin A and I’ve talked about its antioxidant activity in another post.

Roasted Tomato and Basil Soup Ingredients
Another important note to mention is to benefit from these nutrients you need to eat cooked tomatoes with fat.  This helps the body absorb the nutrients.  Just make sure to use good sources of fat like grass fed butter/ghee, coconut oil, red palm oil, lard from pastured pigs, or duck fat.

Roasted Tomato and Basil Soup

Roasted Tomato and Basil Soup

Speaking of vitamin A, I used red palm oil in this recipe which is a great source of it as well.  Just make sure you get the unrefined, cold-pressed stuff that isn’t oxidized.  If it’s the processed, hydrogenated palm oil it will be oxidized and the antioxidant benefits of the vitamin A and E it contains won’t do you any good.  Alternatively you can use any other type of cooking fat that stands up to high temperatures.

Roasted Tomato and Basil Soup

Roasted Tomato and Basil Soup
Recipe Type: Soup
Author: Richelle Ludwig
Using local tomatoes from a farmers market or CSA, gives this soup a rich and deep flavour!
Ingredients
  • 5 lbs tomatoes
  • 2 onions, diced
  • 1 bulb of garlic
  • 2 jalapeño peppers, diced
  • Red palm oil
  • Salt and Pepper
  • 2 c [url href=”http://www.richelleludwig.com/slow-cooker/bone-broth-slowcooker/” target=”_blank”]bone broth[/url]
  • 2 tsp salt
  • 1 c packed basil, chopped
Instructions
  1. Preheat oven to 400 degrees celsius and line three baking sheets with parchment paper.
  2. Cut tomatoes into quarters or sixths depending on how big they are. Divide among baking sheets with onions, garlic cloves and jalapeño peppers.
  3. Put a couple teaspoons of Red Palm oil on each pan and season with salt and pepper.
  4. Place in the oven and roast for 1 hour and 40 minutes, stirring every 30 minutes. This reduces the liquid in the tomatoes and brings out their flavour.
  5. Once the veggies are roasted put in a food processor with the broth, basil and salt, then puree until smooth.

 

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