By Annaliisa Kapp
When the air turns crisp, there’s nothing quite like a warm bowl of tomato soup. This version roasts cherry tomatoes, onion and a whole head of garlic until they’re sweet and caramelized, then blends them with coconut milk for a silky, dairy-free finish. A scoop of 4 Mushroom Blend stirs right in, so your comfort food quietly works a little harder for you this season.
Why you’ll love it
Tomatoes provide vitamin C and lycopene, an antioxidant that becomes more available to your body when tomatoes are cooked.
Roasted garlic contains naturally occurring sulfur compounds that support antioxidant defences and healthy immune function.
Shiitake and maitake provide beta-glucans that help support a healthy immune response.
Lion’s Mane contains compounds studied for supporting cognitive function, memory and focus.
Reishi is traditionally used to support the body’s resilience to stress, which can be especially helpful during the busy fall season.
Thyme, oregano and basil offer protective plant compounds that support the body’s antioxidant defences.
Ingredients
- 5 cups cherry tomatoes
- 1 yellow onion, chopped
- 1 head garlic
- 1 tbsp extra virgin olive oil
- 2 cups vegetable broth
- 1 cup canned coconut milk
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp dried basil
- 1½ tsp Eversio 4 Mushroom Blend
- ½ tsp sea salt, divided
- ¼ cup fresh basil, chopped
Directions
Roast the vegetables: Preheat the oven to 400°F and line a baking sheet with parchment paper. Toss the cherry tomatoes and onion with the olive oil and a pinch of the salt. Slice the top off the garlic head to expose the cloves and place it on the sheet with the vegetables. Roast for 40 to 50 minutes, until the tomatoes are blistered and the garlic is soft.
Build the base: In a large pot, combine the vegetable broth, dried thyme, oregano, and basil, the remaining salt, and the 4 Mushroom Blend. Add the roasted tomatoes and onion, squeeze in the soft roasted garlic, and stir in the coconut milk.
Blend until smooth: Blend the soup until silky, working in batches and allowing steam to escape so the lid doesn’t pop off. An immersion blender works well here too.
Warm and serve: Return the soup to the pot and warm it through over medium-low heat. Ladle into bowls, top with fresh basil, and serve with crusty bread. Enjoy!
Serves: 4 | Prep: 10 minutes | Cook: 55 minutes
