Chunky Tomato Basil Soup

As the weather is cooling down, warm up with this hearty tomato soup. Great recipe to meal prep with and store for the whole week. 

(Yields 5 servings; 150 kcal, 17g carb, 8g fat, 3g protein per serving with bread)


8 tomatoes

2 Medium carrots

1 medium onion

6 cloves of garlic 

3 tbsp olive oil 

6 leaves of basil

Seasoning to taste (salt, pepper, thyme, cumin, paprika)


  1. Preheat oven to 400 degrees.
  2. Peel carrots and garlic. Halve tomatoes and onion. Place all chopped ingredients onto a large baking sheet and coat with olive oil, salt, pepper, and thyme.
  3. Put baking sheet into over for 25-30min until vegetables are tender and slightly charred 
  4. Let the tray of roasted vegetables cool to room temperature.
  5. After being cooled, put roasted vegetables into a food processor and blend until all ingredients are incorporated evenly while leaving a good amount of texture.
  6. In a pot set to medium heat, drizzle a tablespoon and saute diced onions.
  7. After diced onions have gone translucent, put pureed vegetables into the pot.
  8. Add a whole can of crushed tomatoes, stir, and add salt, pepper, cumin, and paprika to taste
  9. Chop fresh basil and stir into soup mixture
  10. Once all ingredients are combined and heated all the way through, you are ready to enjoy!