Tomato Basil Soup


  • 4-5 lbs of Organic Tomatoes on the Vine
  • 2 10 oz package of Organic Grape Tomatoes
  • 3 lbs of Organic Capari Tomatoes
  • 1 TBS Avocado Oil
  • 1 Sweet Onion
  • 2 TBS Minced Garlic
  • 1 tsp Himalayan Salt
  • 2 TBS Organic Better than Chicken Base
  • 1 Can Coconut Milk
  • 1 Bunch of Fresh basil


Fill large dutch oven with water and salt and bring to a boil.  Rinse all tomatoes on the vine removing core of the tomato and cutting a x on the bottom of the tomato.  Once water is brought to a boil, put the tomatoes on the vine in the boiling water for about 3 minutes (when the skins start to peel away, but BEFORE the tomatoes lose their shape) remove from the hot water and put under cold water.  Save the hot water, because you will do the same process with the Capari Tomatoes later.  Peel all the tomatoes and remove as many seeds as possible.  The seeds and peelings make the soup bitter.  Place the peel tomatoes in a blender.  You can do the same process with the Caparis, remove the core, place in hot water for a 2-3 minutes.  Remove entire pot from stove and put under cold water.

The Tomatoes on the Vine should be in the blender.  You may add Coconut Milk and Vegetable base.  Blend for 2-3 minutes.  Set aside.

You should now have a blended portion of soup with the tomatoes on the vine. And a pot of capari tomatoes waiting to be peeled.

In second Dutch Oven, put finely diced onion in avocado oil on medium to high heat.  Cook until tender.  Add the garlic and cook for another minute. Start adding the peeled capari tomatoes and the Sweet Grape tomatoes whole.  Saute for 5 minutes until tomatoes are tender.  Add the mixture from the blender and stir together.  Chop the Fresh Basil and stir into soup.  Let simmer 20-30 minutes or until ready to serve.

This is one of my all time favorite soups and our children love it!!  We serve with gluten free bread.  Misty Morning Baguette is our favorite.