Vegan, Gluten-Free Cherry Tomato/Basil Soup Is Great On a Chilly Evening

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We finally made it to hot soup season, and we couldn’t be happier! Nothing is better on a chilly evening than a bowl of nourishing soup, perhaps with a side of gluten-free garlic toast. We recently devised a recipe for cherry tomato/basil soup that is tasty and robust! It takes only half an hour to make, and most of that time is spent roasting the tomatoes in the oven. A great meal when you want something delicious, but you don’t feel much like cooking!


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5 cups cherry tomatoes
4 large cloves of garlic, whole but peeled
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 cups vegetable broth (warmed to at least room temperature)
1/2 cup coconut milk (warmed to at least room temperature)
1 cup fresh basil, lightly chopped
sea salt and fresh ground pepper to taste


Pour the cherry tomatoes into a large bowl with the garlic cloves. Add the olive oil and balsamic vinegar and toss until the tomatoes and garlic are thoroughly coated

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Spread the cherry tomatoes and garlic across a cookie sheet, making sure they are spaced so they don’t overlap. Bake at 400 degrees for about 20 minutes, until the tomatoes become soft and the garlic is slightly browned.

Pour the tomato mixture into a blender or food processor and add the basil, coconut milk, vegetable broth, and a dash of sea salt and pepper. Taste a tiny dab of your mixture, and if you need more salt and/or pepper, feel free to add it.

Turn on the blender or food processor and combine the contents of your container until it’s nice and creamy. Remove the container and pour your soup directly into bowls!

Note: Sometimes, even though your cherry tomatoes will be hot from the oven, your soup will be a bit cold, especially if you used cold coconut milk and/or vegetable broth. Don’t despair. If that happens to you, pour the soup into a medium-sized pan and heat it for a couple of minutes on your stovetop, or zap it in your microwave. But don’t overcook — you don’t want to lose the flavor!

This yummy soup serves 2-3 hungry people. It keeps well in the refrigerator for 2-3 days and tastes even better reheated. You can definitely freeze leftovers and reheat them later, as well. Enjoy the soup as is, or with a side salad, and/or with gluten-free garlic toast. It’s much more filling than you might imagine! Happy autumn, and stay warm!

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