World’s Best Tomato Soup Recipe (Gluten Free, Vegan, Paleo, Refined Sugar Free)
Tomato soup is one of my go-to comfort foods. There’s something about it that just conjures up the feeling of childhood, and being taken care of. While my soup of choice growing up was Campbell’s, I’d never tried to make homemade tomato soup before a few years ago, when an obsession with roasted tomatoes collided with an obsession with my blender, and this soup was born. You need to know three things about this soup:
1) It’s shockingly easy. While it takes about a fifty minutes to make start to stop, most of that time is just the tomatoes and garlic roasting in the oven, aka time you can spend reading a book, lip syncing Mariah Carey to your cat, or painting your nails (you do you).
2) It’s insanely delicious. The levels of caramelized depth achieved from roasting the tomatoes and garlic and sauteeing the tomato paste makes the flavor simply explode in your mouth; it’s light years beyond the canned soup of my childhood. It’s sweet, savory, rich, creamy, and even a little smoky and spicy, if you choose to use the optional smoked paprika (I recommend that you do). Topped with super easy homemade croutons, it’s basically addictive.
3) It’s super good for you. Tomatoes contain lycopene, a powerful antioxidant that offers protection against cancer and aging skin. Cooking them actually increases the lycopene content and makes it far more bio-available. This soup gets its silky, creamy texture from the inclusion of avocado, which is packed with good fats that satiate your cells and make your skin glow. It’s vegan, paleo, gluten free and free of any sugar other than that which naturally occurs in the tomatoes.
- 8 - 10 medium-sized tomatoes, washed and dried well
- 7 - 10 sprigs of thyme, stems removed
- 2 yellow onions, diced
- 1 bulb garlic
- 2 cups vegetable broth
- 1/4 cup tomato paste
- 1/2 ripe avocado
- 1 tbsp tamari
- 5 tsp avocado oil or other high heat oil of choice (ghee, coconut, even olive oil works in a pinch)
- Sea salt
- 1/4 tsp smoked paprika (optional)
- Few slices of bread of choice (I used sourdough rye)
- A few glugs olive or avocado oil
- Sea salt
- Fresh thyme
- Preheat oven to 450 degrees. In a Pyrex pan with a several inch lip (the tomatoes will spatter a bit), toss the tomatoes with 1 tsp avocado oil and a generous sprinkling of sea salt. Chop the top off the garlic bulb so that the individual clove tops are all exposed, then drizzle with 1 tsp avocado oil and wrap tightly in foil.
- Trim any greens or stems off tomatoes, then place both the wrapped garlic bulb and tomatoes in oven for 40 minutes, or until tomatoes are brown and roasted and the garlic squishes under light finger pressure, then remove from oven and set aside.
- Meanwhile, in a medium saucepan, heat remaining 2 tsp avocado oil over medium-high heat.
- Add onions and saute until translucent and beginning to brown, about 10 minutes.
- Add 1 tsp more of avocado oil and tomato paste and cook for an additional 3 minutes, stirring frequently.
- In a blender, combine roasted tomatoes (including juices) with garlic squeezed from cloves, onion-tomato paste mixture, broth, thyme, avocado, paprika (if using) and tamari. Blend until very smooth. Add additional sea salt and garnish with fresh thyme and croutons, if desired. Serves 4.
- Slice the bread into 1" cubes, and toss with oil, sea salt and thyme. Spread in an even layer on parchment paper and bake at 350 degrees for 15 - 20 minutes, or until golden brown and crispy.