Roasted Garlic + Basil Creamy Tomato Soup

It’s officially soup season and I am one happy eater. And in honor of one of my favorite types of dishes, I thought we’d get started with one of the classics. 


OK before we get into this recipe, let’s talk life. One week of November has come and gone and I’m slightly freaked over how fast it went. I can’t be the only one! But with that said, the holidays are just around the corner and I CANNOT WAIT!

My holiday season is kicking off nicely with a visit from some of my best college girlfriends this weekend. Thursday night when half of them arrive we’ll probably stay in, I’ll cook up lots of stuff, and just catch up over some rosé.

It’s still rosé season right?! Well it is to me…

Then Friday I’m thinking of a nice picnic in a park right on the Hudson overlooking Manhattan. Pics to come! I’m excited for the evening, I’m taking them to a restaurant in Jersey City I’ve been dying to try. Saturday, the rest arrive and we’ll be off to a boozy brunch!! Then an afternoon of exploring before an evening out in the city. Bring on the cocktails and drunk pizza 😉



Alrighty let’s get back to this soup. It’s pretty easy, filling without overdoing it, and FULL of flavor. The first thing I knew I wanted to incorporate is roasted garlic. I CANNOT STRESS ENOUGH HOW HEALTHY GARLIC IS. Let’s go over some of the benefits, shall we?IMG_1235

  1. helps control high blood pressure
  2. treats colds & infections with antimicrobial,
    antiviral, AND antifungal properties (great for this time of year)
  3. helps regulate blood sugar levels
  4. can help treat and prevent a variety of
    cardiovascular diseases
  5. wards off vampires



12 garlic cloves
1-2 tsp olive oil
5-6 tomatoes, diced
1 cup tomato puree
1 pint full fat coconut milk
1/2 tsp oregano
2 tsp fresh basil, minced + extra for garnish
salt + pepper to taste


  1. Toss your garlic cloves in the olive oil and roast for 25-30 minutes in 300F
  2. Once that’s done, combine your garlic, diced tomatoes, and puree in a large pot. Bring to a boil, cover, and let it simmer for 30 minutes.
  3. Add the coconut milk, oregano, minced basil, salt, and pepper and give it a good stir. Let it cool slightly before blending in a high-speed blender.
  4. Return to pot, reheat, and enjoy!


Published by

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s