Raw Food “Roasted” Tomato Basil Soup

by Susan on October 5, 2009


I often get asked how I got started with raw foods. It all involves a TV show, my trying to make the food because it sounded so interesting, and my daughters vowing to never eat raw food again after they tasted what I made. That was a long time ago. My daughters now love the raw food I make but I will never forget the looks on their faces the night I presented my first attempt at raw.

One of the ingredients in that first dish was tomatoes. A lot of tomatoes. The dish wasn’t balanced and the acidity of the raw tomatoes  overwhelmed the dish. This sauce left such an impression on me that I have been hesitant to experiment with tomato based sauces and soups, ever since.

I had four beautiful, orange heirloom tomatoes sitting on my counter that needed immediate attention. They were my replacement tomatoes given to me after I had to use my stash when Skyler met the skunk. I decided to marinate and “roast” the tomatoes in the dehydrator and add a little Brazil nut milk. The resulting soup is flavorful, satisfying and balanced. I think I am over my raw tomato sauce aversion.

“Roasted” Tomato Basil Soup

  • 4 Large Tomatoes, chopped
  • 1/4 Mild Onion, Chopped
  • 1/4 C Olive Oil
  • 1 T Dried Oregano
  • 1 T Dried Basil
  • pinch salt and pepper
  • 2 C Water
  • 1/2 C Brazil Nut Milk

You will need to dehydrate the tomatoes for 6 hours. You can soak the Brazil nuts at the same time for the nut milk.

In a large bowl, combine chopped tomatoes, onion, oil, basil, oregano, salt and pepper. Let sit for 1/2 hour. Drain. Place tomatoes on tefex sheets and dehydrate for 1/2 hour at 146 degrees and then 5.5 hours @ 116 degrees. Place tomatoes, onions and 2 C water in the vitamix. Puree. Add 1/2 C Brazil nut milk, quickly blend. You can lightly heat the soup in your dehydrator.

Brazil Nut Milk

  • 1 C Brazil Nuts
  • 4 C Water

Soak the nuts in the water for 6 hours. Place in vitamix. Process until very well blended. Strain through cheese cloth or nutmilk bag. Will make 4 cups.

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{ 12 comments… read them below or add one }

Heather October 5, 2009 at 7:46 am

sounds yummy!


chocolate shavings October 5, 2009 at 8:08 am

The color of that soup is wonderful, make me want a spoonful right now!


Susan October 5, 2009 at 8:09 am

I used beautiful orange heirloom tomatoes. They are so tasty!


Lindsay October 5, 2009 at 8:19 am

I so need to make this! sounds great!


Earth Mother – In The Raw October 5, 2009 at 2:16 pm


So glad these heirlooms didn’t “go to the dogs” like the last batch. 😀

I do hope poor Skyler (and you!) have long since recovered from Mr. Skunk’s visit!


Susan October 5, 2009 at 2:33 pm

There is still a faint smell on rainy days! lol


Eco Mama October 5, 2009 at 6:44 pm

Very beautiful color.
Eco Mama


bahamabob October 5, 2009 at 7:38 pm

The soup is beautiful. I think I might need to replace my thirty five year old Bosch food dehydrator. It cannot be tweaked to temp like you do it. Any suggestions as to brand would be appreciated. Also, never had Brazil nut milk. We are foodies and still that sounds exotic! Thank you for this, Bob.


Susan October 5, 2009 at 7:47 pm

A lot of people like the Excalibur. I use the sausage maker. (That is funy)


Rennae January 17, 2010 at 7:38 pm

Since the VitaMix can make hot soups, does the temperature exceed the “magic” temperature so it is no longer raw? Since I am new to all this, the hardest thing that I am struggling with is the lack of warm food. Any suggestions?


Susan January 17, 2010 at 8:02 pm

At some point in the mixing it would exceed the “magic” temperature. :-) If you want to make sure it stays raw, you need to watch the temp.


Jocelyn K. September 10, 2011 at 1:52 am

Had this for dinner this evening. It was delicious! My hubby and I both loved it. I doubled the recipe but used 1 cup less of water. It tasted more like tomato bisque. Yummmmm! This is my new favorite raw soup! :) Thanks for a great recipe, Susan!


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