Roasted Tomato & Basil Soup

Hello beautiful friends!! I am sharing with you today an amazing soup recipe that includes many of my garden vegetables. Our tomatoes are growing like crazy and I wanted to make a Fall-like soup.

Roasted Tomato & Basil Soup Recipe

This soup is vegetarian & gluten free friendly. 


  • 2 pounds of tomatoes
  • 3 garlic cloves
  • 2 leeks diced
  • 1/2 red bell pepper
  • 4 tablespoons of Extra virgin olive oil
  • 1/2 teaspoon of red pepper flakes
  • 1 cup of fresh basil
  • 1/2 cup of coconut milk in cream
  • 2 cups of vegetable broth
  • Cracked pepper and salt
  • Add a pinch of Kouzounas Kitchen Herbs De Provence for extra flavor


  1. Prepare the tomatoes, basil, and garlic. Cut the tomatoes in half and place onto a baking sheet. Place the basil and garlic over the tomatoes and drizzle olive oil over the top.
  2. Bake in the oven at 375 degrees and cook for about 35 minutes or until roasted.
  3. In a pot over medium heat saute the leeks, bell pepper, and red pepper flakes. Cook until the leeks are translucent.
  4. Add the tomatoes, garlic, and basil to the pot. Slowly add the coconut milk and whisk together over medium heat. Simmer for 15 minutes.
  5. Slowly add this mixture to a blender and blend in batches. Pulse until ingredients are blended.
  6. Serve with basil leaves and seasoning.

Kali Orexi!

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