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Roasted Tomato Basil Soup with Three-Cheese Topping

Serves:

8-10

Prep Time:

10 minutes

Cook Time:

1 hour

Ingredients

Tomatoes – enough to fill a large baking dish (use a variety of colors and types for depth of flavor)
Green peppers – 2 (or a mix of colors)
Red onions – 2 small to medium, quartered
Garlic cloves – 7 large, peeled
Fresh basil – ½ cup, loosely packed
Dried oregano – 1 teaspoon
Dried parsley – 1 teaspoon
Pink Himalayan Salt (PHS) – heaping teaspoon (about 1 ½ tsp)
Freshly ground black pepper – a dash
Coconut oil – ½ cup, melted (for roasting)
Optional topping: shredded three-cheese blend, dried oregano, and garlic scape powder

Directions

Prep the VegetablesPreheat the oven to 350°F (175°C). Cut the tomatoes into halves or quarters depending on size. Place them in a large baking dish along with the peppers, onions, and whole garlic cloves.
Season & RoastSprinkle the fresh basil, dried oregano, dried parsley, PHS, and pepper evenly over the vegetables. Drizzle with the melted coconut oil and toss lightly to coat.Roast for about 1 hour, until the tomatoes are soft, fragrant, and slightly caramelized.
Blend the SoupAllow the roasted vegetables to cool slightly, then transfer them (with all the pan juices) to a blender. Blend until smooth and creamy.
Serve & GarnishLadle into bowls and top with a generous handful of shredded three-cheese blend. Finish with a sprinkle of dried oregano and garlic scape powder if desired.Serve hot with warm sourdough bread fresh from the oven.

Doshas Pacifies

Vata

Best in:

Fall, Winter

Gunas:

Hot, Grounding, Moistening, Sharp, Oily

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Recipe Analysis from an Ayurvedic & Western perspective

From an Ayurvedic perspective, this roasted tomato soup beautifully balances the cool, dry, and mobile qualities of autumn’s Vata season. Roasting enhances the warming (ushna) properties of tomatoes, peppers, and onions, awakening agni (digestive fire) and promoting circulation. Coconut oil contributes an snigdha (unctuous) and grounding quality, helping to lubricate tissues and calm excess Vata while providing steady energy. Basil and oregano lend aromatic prana (life force) and sattvic (clear, uplifting) qualities.

From a Western nutritional lens, this soup offers a powerhouse of antioxidants, including lycopene from tomatoes for heart and cellular health, vitamin C from peppers for immune support, and sulfur compounds from garlic and onions for anti-inflammatory benefits. Coconut oil provides medium-chain triglycerides (MCTs), which the body uses efficiently for energy and brain support. Together with the optional three-cheese topping, the soup delivers healthy fats, protein, and essential minerals, making it a satisfying, nutrient-rich meal to warm and fortify on cold days.