Roasted Tomato Soup with Turmeric

Dry Ingredients

  • 1 handful of fresh basil
  • 1 handful of fresh thyme
  • 2 1/4 lb fresh tomatoes
  • 3 garlic cloves
  • 1 medium sweet onion chopped
  • 2 tablespoons of turmeric
  • 1 tablespoon of butter
  • ½ tablespoon of coconut oil

Wet Ingredients

  • 1 tablespoon of honey
  • 1 cup chicken stock
  • 1 cup of coconut cream (no flavor)
  • Balsamic vinegar
  • Olive oil


Preheat the oven to 375 degrees. Wash and cut the tomatoes in half. Put them face down in a baking tray that is already drizzled with olive oil. Add the fresh thyme and garlic, drizzling the balsamic vinegar on top, and cook for 30min.

In a separate sauce pan, add the coconut oil with butter and cook the onions until they become transparent. Add the oven-baked tomatoes and garlic, chicken stock, honey, basil, salt and pepper. Bring it to boil, and cook for 30min in medium heat.

Transfer the cooled mixture into the blender, add the coconut cream, and pulse until obtaining a creamy sauce.


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