Your whole food, plant-based life.

Raw Food “Roasted” Tomato Basil Soup

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.

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  1. Jocelyn K. wrote on September 10, 2011

    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!

  2. Rennae wrote on January 17, 2010

    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 wrote on January 17, 2010

      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.


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