Go Back
Sweet & Sassy Tomato Soup
Print Recipe
5 from 1 vote

Sweet & Sassy Tomato Soup

This tomato soup is a little sweet but has a kick that will catch you by surprise!  Gluten-Free and Vegan, you will love this whole food goodness.
Prep Time20 minutes
Cook Time2 hours 40 minutes
Total Time3 hours
Course: Soup
Cuisine: American
Keyword: filling, gluten free, grain free, hearty, Low FODMAP, soup, tomato, vegan, whole foods
Servings: 4 people
Calories: 141kcal
Author: Christen

Ingredients

  • 8 Tomatoes
  • 4 Cups Unsalted Chicken Stock
  • 1 Cup Carrots, Shredded
  • 1 Cup Diced Bell Peppers
  • 1 Cup Fresh Cilantro
  • 1 Can Lite Coconut Milk
  • 1/2 Tbsp Oregano
  • 1/2 Tbsp Basil
  • 1 tsp Chipotle Chili Pepper
  • 1 tsp Cinnamon
  • 1 tsp Thyme
  • 2 Whole Bay Leaves
  • 1/2 tsp Stevia or cane sugar
  • 1/2 Tbsp Salt
  • 1/2 Tbsp Pepper
  • 3 Tbsp Olive Oil Garlic Infused

Instructions

  • Preheat Oven to 425 degrees.
  • Quarter the tomatoes and place on baking sheet sprayed with cooking spray.  I like to line my sheets with foil, for easy removal of the tomatoes and their juices.
  • Sprinkle the salt and pepper on the tomatoes and roast in oven for 30 minutes, or until they start to brown.
  • In a soup pot, heat olive oil.  Add diced peppers and spices.  Saute for 3-5 minutes.
  • Add tomatoes and chicken stock.  Bring to a boil and simmer, uncovered, for 30 minutes.
  • Remove bay leaves.  Use an immersion blender to blend soup.  Alternatively, transfer in batches to a blender and then return it to the pot.
  • Stir in the coconut milk and stevia or cane sugar.  Add additional sweetener and salt and pepper to taste.
  • Ladle into bowls.  Top with additional cilantro if desired, and serve with crusty bread.  Enjoy!