The Best Tomato Soup Recipe by Chef Joyce

The Best Tomato Soup Recipe by Chef Joyce
October 08 11:07 2015 Print This Article

Hey Guys!

Listen…I was feeling so sick yesterday. I’m talking head pounding, nose running, sneezing fits, watery eyes sick… This time of year is so beautiful as we switch from the blazing days of summer to the crisp air of fall. But with that comes allergy season and other yucky, germy things. Luckily, I was blessed with a ton of tomatoes recently…and when life hands you tomatoes…you make tomato soup and not just any tomato soup… The Best Tomato Soup Recipe EVER! :) It was the perfect timing…I really needed the vitamin C from the tomatoes and the anti-bacterial properties of the garlic I added…


This recipe starts by slow roasting the tomatoes and sauteing some yellow onions and garlic. I’m a big fan of Trader Joe’s Veggie Broth…it is soooo good! You just let the onions simmer and pull all of the yummy flavor from the onions while the tomatoes are roasting.


I like my tomato soup to be a little sweet…just a hint. And coconut sugar and coconut cream give this recipe just the right amount of sweetness and creamy smoothness. I know what some of you are thinking…Eww…coconut tomato soup!!! But trust me, the you won’t taste it at all! And remember, we’re trying to kick a cold to the curb here…and coconut cream has healthy fats which aid your immune system.

The Best Tomato Soup Recipe
Author: Chef Joyce Nichols
Prep time:  10 mins
Cook time:  20 mins
Total time:  30 mins
Serves: 4
This is the best tomato soup recipe for cold season! It’s packed full of vitamin c, antioxidants, healthy fats and other immune system boosting yumminess!
  • 2lbs of Cherry Tomatoes halved
  • 2 tbsp of olive oil (divided)
  • 1 tsp of salt
  • 1 tsp of pepper
  • ½ yellow onion diced
  • 2 garlic cloves minced
  • 4 cups of vegetable broth
  • 2 tbsp of coconut sugar
  • ¼ cup coconut cream
  1. Preheat your oven to 425 degrees
  2. Meanwhile line a cookie tray with parchment paper
  3. Place halved tomatoes on the tray, drizzle with olive oil, sprinkle with salt and pepper
  4. Toss the tomatoes and spread them out evenly. Place in the oven and allow to roast for 20 minutes.
  5. Meanwhile warm the remaining tbsp of oil in a soup pot over medium heat. Add onions and allow to cook for about 2 minutes.
  6. Next add the garlic and a pinch of salt and pepper. Allow to cook until the onion are tender.
  7. Add veggie broth, coconut sugar, and coconut cream. Whisk together and allow to simmer over low heat.
  8. Once the tomatoes are done roasting. Add them to the broth mixture. Allow to cook for 5 minutes.
  9. Transfer the soup to a blender and allow to cool down a bit before blending.
  10. Blend just enough to reach a puree consistency or less if you like a more hearty soup.