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)
Tomatoes, garlic, onions, and weed are all you need Throw everything in the blender after roasting
Toasted Tomato Soup
Course: Appetizers, Soup, Main, LunchCuisine: Vegan, Soup, Comfort FoodDifficulty: Easy4
(cup infused soup each)10
minutes1
hour40
minutes1
hour50
minutesCannabis-Infused Tomato Soup
Ingredients
- 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)
Directions:
- 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!
Notes
- *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)