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.
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.
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.
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.
- 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
- Preheat oven to 400 degrees celsius and line three baking sheets with parchment paper.
- Cut tomatoes into quarters or sixths depending on how big they are. Divide among baking sheets with onions, garlic cloves and jalapeño peppers.
- Put a couple teaspoons of Red Palm oil on each pan and season with salt and pepper.
- 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.
- Once the veggies are roasted put in a food processor with the broth, basil and salt, then puree until smooth.