This year brought a bounty of giant tomatoes my way which meant making and enjoying lots of tomato soup.
I fined tuned a homemade tomato soup recipe that is simple, filling, and absolutely delicious.
Simple ingredients, whole foods, quick to make, and makes great leftovers as well.
Recipe
Makes 3 servings
Prep time: 10 min Total time: 30 min
Ingredients:
For the oven
4-5 large tomatoes, large sliced ( enough to fill an entire cookie sheet )
4 cloves garlic
1 tsp dried oregano
salt & pepper
For the stovetop
1 white onion, diced
1/4 cup coconut aminos
3 tbsp coconut oil
1/4 cup tahini
3 tbsp chickpea miso
Directions:
- Preheat oven to 350F
- Line a cookie sheet with a silpat or parchment paper
- Place sliced tomatoes onto cookie sheet with garlic. Sprinkle with oregano, salt, and pepper
- Place in oven for 15 minutes
- Meanwhile, warm the coconut oil in a sauce pan. Add diced onion and coconut aminos. Cook on low until onions have softened.
- When tomatoes are done, add them into the saucepan along with tahini and miso.
- Using an immersion blender, blend all of it together until smooth.
- Pour or ladle into your favorite bowl.
- Topping ideas: diced tomato, tempeh, tofu, hemp seeds, pickled onion.
- This is great with my gluten free bread as well. You can find the recipe for that here
- Enjoy!

If adding in more plant foods is something you are interested in or if going fully plant based is a goal of yours and you feel having guidance and support as you make that transition would be helpful, I am a Health Coach and am happy to connect to see if we would be a good fit to work together. To reach out – schedule a free consultation here.
All recipes belong to Joyous Vibrant Living. These recipes can be used for personal use only. For business use – contact Jody at jodyscoaching@gmail.com It is not ethical or legal to sell someone else’s recipes as your own. Recipes are protected by copyright law.