Toasted Tomato Soup

Only slightly more effort than opening a can (and about a million times more gratifying), you can make this healthy take on the condensed cold-weather classic from scratch in a blender! Fresh and nutrient-rich, this weed-infused version of the feel-better panacea’s made by roasting tomatoes, onion, and garlic, then puree-ing the roasted veggies with fresh basil, veg. broth, and RSO (or decarbed kief, whatever you have handy). Packed with vitamin C and bursting with flavor, this easy-to-make ‘toasted’ tomato soup’s just the thing when you’re after a warm, THC-filled bowl of comfort.

(Update of recipe originally published in the October 2020, Issue 538 of Hightimes Magazine)

Toasted Tomato Soup

Recipe by Jo O’Boyle Course: Appetizers, Soup, Main, LunchCuisine: Vegan, Soup, Comfort FoodDifficulty: Easy


(cup infused soup each)
Prep time


Cooking time




Total time





Cannabis-Infused Tomato Soup


  • Cannabis-Infused Tomato Soup (makes 4 cups)
  • 1 g RSO (or decarbed kief*)

  • 1/4 tsp (or about 1 pea-sized drop) of Liquid Sunflower Lecithin

  • 7 medium Heirloom Tomatoes, quartered (or other tomatoes- about 6 cups)

  • 1 medium Onion, quartered

  • 1 cloves Garlic

  • 2-3 tbsp Olive Oil

  • 1 cup Vegetable Broth (add more for a thinner consistency)

  • 1 cup Fresh Basil

  • 1/2 tsp Baking Soda (optional, will make the soup less acidic)

  • Salt and Pepper (to taste)


  • Preheat the oven to 400ºF/200ºC.
  • Toss the quartered tomatoes, onions, and peeled garlic with the olive oil in a large bowl.
  • Spread the vegetables evenly over a large baking sheet, then roast the veggies for 55 minutes (or until they’re slightly charred).
  • Let the roasted vegetables cool for a few minutes before adding to a high-speed blender with vegetable broth, fresh basil, and sunflower lecithin. Add in the baking soda, if using. Blend together until a smooth, creamy consistency is reached, adding more vegetable broth if soup is too thick. 
  • Add salt and pepper, to taste.
  • Squeeze in one gram of RSO or mix in decarboxylated kief, and purée in the blender with the soup until incorporated completely.
  • Best served fresh, but will keep in a refrigerated, airtight container for up to 4 days (always remember to label edibles clearly as containing cannabis, the dosage per serving, and to store securely away from kids and pets). Garnish and enjoy!


  • *To decarboxylate your kief: Pre-heat the oven to a steady 240ºF/115ºC (using an oven thermometer to keep an eye on the actual heat, as the temperature in most ovens varies widely). Sprinkle kief evenly over a parchment-lined baking sheet and cover with foil, crimping the edges tightly. 
  • Potency: Depending on the strength of your RSO or kief, the dosage per serving will vary- if using about 40% THC RSO or kief, the soup will have approximately 400mg THC total, with each one-cup serving containing roughly 100mg. (Multiply the percentage of THC or CBD of your RSO or kief by 1000- so .40 times 1000 equals 400, divided by the number of servings. In this case there are four one-cup servings, so 400 divided by 4 is 100. Adjust dosage estimation to your ingredients and potency preferences.) Multiply total grams of cannabis used in recipe by THC per gram = the total amount per recipe, divided by the number of servings. Or just use the dosage estimator lol)

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