I’m following Chrissy Teigen on Instagram, because she loves to cook, but moreover because she is just super funny. The last couple of months she is posting a lot of the same soup while referring to herself as the soup master or should I say #soupmaster?
She makes the same soup over and over again. The moment you’ll see a picture of a pan with basil, you know it’s time for her favorite soup: tomato basil soup. Since it’s vegan it was about time for me to try this supposingly amazing recipe out myself.
I totally understand why Chrissy has made this soup so many times in such a short period of time, it is really that good.
I changed the recipe a bit, since I am concerned about the BPA leaking into the soup when useing canned tomatoes. Tomatoes are highly acidic, so they draw out more of the BPA from the lining. So, canned tomatoes have an especially high risk of leaching BPA into the tomatoes because of their acidity. This is not to say that other canned goods do not also pose BPA exposure risks, but tomatoes are one of the worst offenders.
Eventhough I stepped away from canned tomatoes, I still managed to make this soup super delicious!
If you are also going to make this soup, I’d love to know! If you share it on Facebook or Instagram, don’t forget to tag me @TheGreenCreator + #thegreencreator!Print
A delicious Tomato Basil Soup according to the recipe of Chrissy Teigen.
- 3 pounds ripe plum tomatoes, cut in half (take the juice out)
- 1/4 cup plus 2 tablespoons coconut oil
- 1 tablespoon Celtic sea salt or pink Himalayan sea salt
- 1 1/2 teaspoons freshly ground black pepper
- 2 cups chopped yellow onions (2 onions)
- 6 garlic cloves, minced
- 2 tablespoons coconut butter
- 1/4 teaspoon crushed red pepper flakes
- 1 jar (28-ounce) plum tomatoes, with their juice. Not canned, but from a jar!
- 4 cups fresh basil leaves, packed
- 1 teaspoon fresh thyme leaves
- 1 quart vegetable low salt stock or water
- Preheat the oven to 400 degrees. Toss together the tomatoes, 1/4 cup coconut oil, salt, and pepper. Spread the tomatoes in one layer on a baking sheet or oven plate and roast for 45 minutes.
- In an 8-quart stockpot over medium heat, sauté the onions and garlic with 2 tablespoons of coconut oil, the coconut butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the tomatoes from the jar, basil, thyme, and vegetable stock.
- Add the oven-roasted tomatoes (remove the burnt edges), including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade or use a blender. Additionally, you could add coconut sugar for sweetness, but if you want to make it completely sugar free carrots or dried tomatoes are also a way to make this soup sweeter. Sugar is often used to enhance the taste of a recipe.
photos by the green creator (c) (copyright)