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JenZen Living Ayurveda & Yoga

Roasted Tomato Basil Soup with Three-Cheese Topping

This roasted tomato soup is deeply warming and grounding—perfect for cool autumn or winter days when Vata dosha is most aggravated. The gentle sweetness of tomatoes and peppers, combined with the ushna (warming) nature of garlic and onions, strengthens agni (digestive fire). Coconut oil adds an unctuous, slightly cooling yet nourishing quality that helps counter dryness while supporting stable energy. Western nutrition celebrates tomatoes for their lycopene, coconut oil for medium-chain fatty acids that provide quick-burning fuel, and garlic/onions for immune-boosting compounds.

SERVES

8-10

PREP

10 minutes

COOK

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)

Directions

  1. 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.

  2. 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.

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.
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Explore the Ingredients

Each ingredient in this recipe offers its own unique qualities and actions in the body. In Ayurveda, food is more than nourishment — it is medicine. Click below to learn how these ingredients support balance, digestion, and overall well-being.

Tomato

Basil

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