Roasted Tomato Soup

by Foodie Gone Paleo


2 2/3 lbs Tomatoes, halved

1 White onion, diced

4 cloves Garlic, chopped

2 tsp Italian seasoning

1/4 tsp Cayenne pepper

2 Bay leaves

1/2 cup Chicken stock

2 Tbls Basil, chopped

Salt and Pepper

Coconut oil

Olive oil


Preheat oven to 400 degrees.

Place tomatoes cut side up on a baking sheet, drizzle with olive oil and season liberally with salt and pepper.  Roast tomatoes for 30 minutes.  While tomatoes are roasting, melt a dab of coconut oil in a large sauce pot over medium-low heat, add onion and garlic and saute until onions are translucent.  After 30 minutes transfer tomatoes from oven into pot with onions and garlic.  Add chicken stock, italian seasoning, cayenne and bay leaves.  Simmer on low for 30 minutes.  Pull out bay leaves and discard.  Working in batches if necessary, transfer your soup mixture to a blender or food processor and puree until you reach the desired consistency.  Return soup to pot and stir in basil.  Serve!

Note: You can substitute melted coconut oil for olive oil if you do not want to roast with it.  I enjoy the flavor and don't do it often so I don't have a problem.