The Best Roasted Tomato and Red Onion Soup



Jet lag.  There are few things in this life that I dread more. Perhaps because I travel quite a bit or perhaps my body just responds quite drastically to being thrown in a pressurized cylinder between time zones.  I recently returned from a trip with a four hour time change and I was left feeling tired, sick, and in a major funk.  I equate this to other similar experiences as a cold that you can’t quite kick or a recent life experience draining your energy and affecting your normal fitness and nutrition routines.

In response to this general feeling (feel free to relate this to any experience in your life, we all get into a funk from time to time) I came up with a simple recipe that is both nourishing and possesses stimulating and healing properties to help get you back on track.  Introducing my roasted tomato and red onion soup.

First and foremost, there is a reason that when we are feeling sick or down we crave soup. There is something about a bowl of steaming liquid in your hands, there for your leisurely sipping pleasure with the steam wafting into your face that is very comforting (not to mention the effect of the steam actually does aid in decongestion).

This soup also has a great spicy kick to it which provides a stimulant effect.  This will not only assist you in your efforts to boost your energy levels but it will also begin stimulating your digestion/metabolism which, depending on what got you into your funk, could be thrown off as well.

The garlic in this soup could merit its own blog post altogether.  Garlic has far too many health benefits for me to list all of them here but what appealed to me when writing this recipe was that garlic has a natural antibiotic effect as well as provides a strong support to your immune system.

Last but surely not least, cilantro possesses powerful detoxification compounds. Also, I love that because I would be blending them anyways I was able to use cilantro stems and save the leaves for my other recipes.  I love finding new ways to reduce waste!

So, make yourself a big pot of this soup and drink in the goodness.  Cheers to your health and renewed energy!

You will need:
1 lb of fresh tomatoes (I used smaller tomatoes slightly larger than cherry tomatoes.  This will enhance the roasted flavor)
1 large red onion
7-8 cloves of garlic still in their skins
1-2 Jalapenos (depending on how spicy you like it!)
2 cups of water
1/2 cup cilantro stems roughly chopped
2 14-oz jars (or cans) of diced tomatoes
Juice of 2 limes
3 oz tomato paste
1 cup coconut or nut milk (optional)
Salt and pepper to taste

1. Place the tomatoes (sliced in half), red onion (quartered), garlic (still in their skins), and jalapeno on a baking sheet and in a 400 degree oven for 20-30 minutes periodically checking on them to ensure they are roasting but not burning! The only ingredient you really must watch closely is the garlic.
2. Remove from the oven and transfer to a soup pot (removing stems from the jalapenos and the skins from the garlic) along with 2 cups of water, 1 jar/can of diced tomatoes(with juice), tomato paste, cilantro stems, and the juice of the limes.  Season with salt/pepper and place on stovetop on medium heat and simmer for 20 minutes.
3. Blend soup in either a standing blender (in batches) or with an immersion blender until the soup is smooth.  Return the blended soup to the soup pot and add the second jar/can of diced tomatoes and the coconut milk.  Season with salt and pepper to taste again and place over medium heat.  Simmer for 30 minutes.

4 thoughts on “The Best Roasted Tomato and Red Onion Soup

  1. Thank you! This looks delicious. and I LOVE your website! Good job 🙂 I tend to cook for just myself– sometimes my roommate. I live in a small NYC apartment and don’t have a whole lot of room for storing leftovers. I’m wondering: How many servings is this recipe for? I imagine I can freeze what I don’t eat right away, but if this recipe is for 6+ servings I may just cut it in half. Any advice? Thanks!

    • I just preheat the oven to 400 degrees and cut a sweet potato into fry shape I then salt them and place them on a baking sheet (I don’t use any oil) and leave them in the oven until they are golden brown and crispy!!!

Leave a Reply to Alana Cancel reply

Your email address will not be published. Required fields are marked *