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White bowl of roasted tomato orange soup with thyme leaves on top.

Homemade Tomato Soup

  • Author: Nicole
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Lunch & Dinner
  • Method: Bake / Stove Top
  • Cuisine: American

Description

This creamy roasted homemade tomato soup is full of bright citrus flavor from oranges and full of vitamin C. Super simple to make and Whole30, paleo and dairy free!


Scale

Ingredients

  • 3 lbs heirloom tomatoes, quartered and deseeded (or roma tomatoes would also work well)
  • 1 medium white onion, quartered
  • 1 Tablespoon avocado oil
  • 1 teaspoon salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/3 cup fresh orange juice
  • 1/2 cup coconut cream
  • 1/2 cup low sodium chicken bone broth
  • 1 teaspoon fresh thyme leaves for garnish (*optional)

Instructions

  1. Preheat oven to 375 degrees F.

  2. Once your tomatoes are quartered and deseeded and your onion is quartered place them on a baking sheet lined with parchment paper.

  3. Drizzle the tomatoes and onion with avocado oil and gently toss until lightly coated, then arrange everything on the baking sheet so it’s evenly spaced. Sprinkle with salt and pepper.

  4. When the oven has preheated roast the veggies for 45 minutes.

  5. If you have an immersion blender: Remove the baking sheet from the oven and transfer the roasted tomatoes and onions into a medium sauce pan over medium-low heat. Add salt, pepper, fresh orange juice, coconut cream and low-sodium chicken bone broth.
    If you’ll be using a full sized blender: Remove the baking sheet from the oven and transfer the roasted tomatoes and onions into the blender and add salt, pepper, fresh orange juice, coconut cream and low-sodium chicken bone broth.

  6. Blend until you reach your desired consistency.

  7. Taste and adjust seasonings as needed.

  8. If serving immediately you can turn up the heat to medium and then ladle into bowls and top with fresh thyme leaves and a drizzle of avocado oil (if you like those pretty oil beads on top of your soup). If you are making this ahead you can either refrigerate or freeze for later use. Enjoy!


Notes

*This recipe should take about 1 hour, although 45 minutes of it will be hands off while you wait for the roasting in the oven to complete. It takes about 5 minutes to prep the the tomatoes and 10 minutes after the roasting to add the remaining ingredients and blend the soup before it’s ready to serve.

Keywords: Tomato Soup, homemade, whole30, paleo, dairy free,

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