Creamy, flavorful, and easy to make, this Tomato Basil Soup is delicious warmed on the stove or cold from the refrigerator! Additionally, the Tomato Basil Soup can easily be packed in a jar to eat (or drink) on the go, which makes it ideal for work lunches, road trips, and picnics.
Summertime gardens produce large quantities of tomatoes and peppers, and have you ever had a difficult time using up the bounty?
I have. There is only so much salsa that can be made and eaten.
Because my Tomato Basil Soup uses four large tomatoes and two large peppers, this recipe is a perfect way to use up a large portion of the summertime produce at one time. The recipe can easily be halved, doubled, or tripled, so feel free to make whatever meal size feels best for you!
If you try this recipe, let me know! I would love to see your comments and ratings on this recipe. In addition, you can tag photos of your dishes for me to see on Instagram using #gwynclem.
Best wishes and shalom, friends!
- 4 large tomatoes (3-4 inch diameter)
- 2 large poblano peppers (can substitute bell peppers)
- 2 Tbsp extra virgin olive oil
- 8 oz silken tofu
- 1 (12oz) can full-fat coconut milk
- ¼ cup nutritional yeast
- 1 tsp salt
- 1.5 tsp ground black pepper
- 1 large bunch fresh basil or 2 drops doTERRA Basil essential oil
- Preheat the oven to 400˚F, and roast the peppers and tomatoes in a casserole dish with the olive oil for 20 minutes.
- Remove the dish from the oven and let the peppers and tomatoes cool for 15-20 minutes.
- In a high-speed blender, blend all the ingredients until smooth.
- Pour the soup into a large saucepan and heat until warm.
- Serve immediately with crackers, bread, and more nutritional yeast!
- Store leftovers in the refrigerator.