Soups and Stews

This is made completely from scratch using whole foods, delivering rich flavor without preservatives or ultra processed shortcuts. Quick enough for a cozy weeknight meal yet nourishing and gut friendly. This real food soup is ideal for clean eaters looking for nutrient dense comfort that supports immune health, balanced blood sugar and overall wellness.

Creamy Roasted Tomato Basil Bisque

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Creamy Roasted Tomato Basil Bisque

Creamy Roasted Tomato Basil Bisque

This is made completely from scratch using whole foods, delivering rich flavor without preservatives or ultra processed shortcuts. Quick enough for a cozy weeknight meal yet nourishing and gut friendly. This real food soup is ideal for clean eaters looking for nutrient dense comfort that supports immune health, balanced blood sugar and overall wellness.

Ingredients

For Roasting
  • 2 ½–3 lbs fresh tomatoes (Roma, Campari, or vine-ripe), halved
  • 1 medium yellow onion, sliced
  • 1 whole head garlic (top sliced off to expose cloves)
  • 3 tbsp olive oil or avocado oil
  • 1 tsp sea salt
  • Black pepper
  • 1 small handful fresh basil leaves (about ¼ cup), torn
  • ½ tsp dried oregano
For the Soup
  • 1 tbsp olive oil or avocado oil
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 1 tbsp tomato paste
  • 2 cups chicken bone broth
  • ½ tsp smoked paprika
  • 1 bay leaf
  • 1 cup fresh basil leaves, loosely packed
  • ½ cup canned coconut milk or half-and-half
  • 1–2 tsp honey
  • Extra salt + pepper to taste

Instructions

  1. Preheat the oven to 425°F. Add tomatoes (cut side up), sliced onion, and the whole head of garlic to a large baking sheet. Drizzle with oil, salt, pepper, and sprinkle the torn fresh basil over top. Roast 30–40 minutes, until tomatoes blister and the garlic is soft and caramelized.
  2. In a large pot, sauté carrot and celery in 1 tbsp oil for 5–6 minutes. Stir in tomato paste and cook 1 minute.
  3. Squeeze roasted garlic cloves into the pot. Add the roasted tomatoes and onions. Pour in broth, smoked paprika, bay leaf, salt, and pepper. Simmer 15–20 minutes to let everything meld.
  4. Remove the bay leaf. Add the remaining ½–1 cup fresh basil leaves to the pot. Blend with an immersion blender until silky. (Regular blender works too — vent the lid.)
  5. Stir in coconut milk or half-and-half. Taste and adjust — a little honey helps if your tomatoes were very tangy.
  6. Serve. Top with fresh basil ribbons, a swirl of cream, or gluten-free croutons.