Tomato Basil Soup
- Yield: 6 Servings 1x
¼ cup + 2 Tbsp. coconut oil
16 ripe Roma tomatoes
6 garlic cloves, peeled
1 Tbsp. sea salt
1½ tsp. freshly ground black pepper
2 medium yellow onions chopped
¼ cup pine nuts
¼ tsp. crushed red pepper flakes
1 (28-ounce) canned tomatoes, with juice
4 cups fresh basil leaves, packed
1 tsp. fresh thyme leaves
¼ cup sundried tomatoes
1 tsp. maca*, optional
4 cups chicken stock or vegetable stock
Preheat the oven to 400°
Place ¼ cup coconut oil in a glass baking dish. Place in oven and allow oil to melt.
Slice tomatoes in half lengthwise and scoop out seeds. Place tomatoes in a large bowl. Add the peeled garlic, ¼ cup melted coconut oil, sea salt, and pepper.
Line a baking sheet with parchment paper. Spread the tomatoes mixture in 1 layer on a baking sheet and roast for 45 minutes.
In a large stockpot over medium heat, add the 2 Tbsp. Coconut oil and saute the onions with the red pepper flakes until the onions start to brown.
Add pine nuts and saute until golden. Add the canned tomatoes, basil, thyme, sundried tomatoes, maca and stock. Stir in the oven-roasted tomatoes and garlic, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes.
*Root plant known as Peruvian Ginseng, as an adaptogen it aids with hormone function and enhances energy.