Creamy Tomato Basil Soup

A Word for the Season

Few things are as comforting as a bowl of warm tomato soup. This version uses roasted tomatoes and a touch of coconut cream for a dairy-free richness that honors the body without heaviness.

The Scriptural Foundation

"He satisfies your desires with good things so that your youth is renewed like the eagle's." — Psalm 103:5

The Recipe

Ingredients

• 6 large Roma tomatoes, halved
• 1 head garlic, top sliced off
• 1 large onion, quartered
• 3 tbsp olive oil
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• ¼ cup coconut cream (or heavy cream)
• 1 cup fresh basil leaves
• 1 tsp dried oregano
• Sea salt and black pepper to taste

Instructions

1. Preheat oven to 400°F (200°C). Toss tomatoes, onion, and garlic with olive oil on a baking sheet.
2. Roast 30 minutes until caramelized. Squeeze the roasted garlic from its skin.
3. Transfer roasted vegetables to a pot. Add crushed tomatoes, broth, and oregano. Simmer 15 minutes.
4. Add fresh basil and coconut cream. Use an immersion blender to puree until smooth.
5. Season with salt and pepper. Serve warm.

Nutritional Note

Tomatoes are one of the best sources of lycopene, a powerful antioxidant that becomes more bioavailable when cooked. Roasting concentrates the natural sugars and enhances the flavor. Coconut cream adds richness without dairy, making this soup suitable for those avoiding dairy.

A Prayer for the Journey

Lord, thank You for the warmth of a bowl of soup on a cold day. May I find comfort in Your provision and share that comfort with others. Amen.