Healthy Tomato Basil Soup

Ingredients

• •2½ pounds roma tomatoes could also use plum tomatoes
• •2½ teaspoons salt
• •1½ tbsp extra virgin olive oil
• •1 large onion
• •2 garlic cloves
• •1 tablespoon tomato paste
• •2 cups chicken bone broth
• •½ teaspoon apple cider vinegar
• •½ cup full-fat coconut milk
• •¼ cup basil leaves
• •pepper
• •1 cheddar

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Method

From foodista.com — read the original

1. 1Heat oven to 375F.
2. 2Cut fresh tomatoes in half and placed cut-side up on a baking sheet. Season with teaspoon of salt and drizzle with 1 teaspoon oil.
3. 3Roast for 25 to 30 minutes, or until the skins are wrinkled and the insides are bubbling. While the tomatoes cook, prepare the onion and garlic cloves.
4. 4In a large saucepan over medium heat, warm 1 tablespoon oil.
5. 5Add onions to the saucepan and saute until almost translucent, then add garlic. Reduce heat and stir until garlic is aromatic and softened, 3 to 5 minutes.
6. 6Transfer the roasted tomatoes, onions, and garlic to a food processor or blender and blend on high for 2 minutes. Return the tomato mixture to the saucepan over medium heat.
7. 7Add the tomato paste, broth, apple cider vinegar, coconut milk, and basil. Stir until all the ingredients are incorporated and warmed through, 2 to 4 minutes. Turn off the heat. Ladle tomato soup into bowls and add basil and optional black pepper and shredded cheddar.
8. 8Serve piping hot.