Tomato Basil Soup

Submitted by Anna Pippin, MSHN

Not only are tomatoes gorgeous and tasty – they are also known as an antioxidant powerhouse and are an excellent source of lycopene, Vitamin C & Vitamin A, potassium, and folate. I love going to the local farm stand and getting fresh tomatoes or using my own garden fresh tomatoes, as well as basil from our little backyard herb garden. Nothing means summer like fresh, wholesome, homemade tomato basil soup.


● 2 1/2 lbs. of Roma tomatoes
● 1 lb. of cherry tomatoes
● drizzling of olive oil
● 1 onion sliced
● 8 peeled cloves of garlic
● 2 cups of fresh basil leaves
● 4 cups of vegetable broth
● salt and pepper


1. Preheat the oven to 425 degrees. Cut the Roma tomatoes in half lengthwise and put them on a baking sheet with the slices of onion, garlic cloves, and cherry tomatoes.

2. Drizzle the vegetables with olive oil and mix it around.

3. Roast the vegetables in the oven 30-40 minutes until golden

4. When vegetables are done, take them out of the oven and peel away any skin from the onions or tomatoes.

5. Pour everything from the baking tray (including the juices from roasting) into a soup pot with 4 cups of vegetable broth, the basil, salt, and pepper.

6. Simmer the mixture for 15-20 minutes and then use an immersion blender to blend the soup.

7. Enjoy!

Recipe from:

Nutrition Facts
Servings 6.0
Amount Per Serving
calories 74
% Daily Value *
Total Fat 4 g 6 %
Saturated Fat 0 g 2 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 561 mg 23 %
Potassium 347 mg 10 %
Total Carbohydrate 10g 3 %
Dietary Fiber 2 g 6 %
Sugars 5 g
Protein 3 g 6 %
Vitamin A 42 %
Vitamin C 24 %
Calcium 10 %
Iron 1 %

See this recipe on Anna’s website :

Anna Pippin, MSHN
Anna Pippin, MSHNOwner of Holistic Nutrition Coach, LLC.
Anna lives in Lyme and is the owner of Holistic Nutrition Coach, LLC.. She received a Master of Science in Holistic Nutrition from American College of Healthcare Sciences and she holds a Certificate of Plant-Based Nutrition from T. Colin Campbell Center of Nutrition Studies and eCornell. Anna is also a graduate of the Forks Over Knives Plant-Based Home Chef Cooking Course. Anna believes one can heal from eating whole, nutritious foods and it is her passion to help and support others on their own path to nutritional wellness. Visit her website at

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