Roasted Tomato Basil Soup
Roasted Tomato Basil Soup
Roasted Tomato Basil Soup
Adapted from Ina Garten
(Vegan, Gluten-free)
Ingredients
¼ C plus 1-2 T great tasting olive oil
3 lbs. tomatoes, cut in half lengthwise
1 onion, chopped
4 cloves garlic, minced
1 (28 oz.) can tomatoes w/ juices
1 C fresh basil
1 T fresh thyme
2 C vegetable broth
¼ C almond milk
Sea salt
Freshly ground black pepper
Directions
Preheat oven to 400 F. Cut tomatoes in half lengthwise and coat with ¼ C olive oil. Sprinkle with a pinch of sea salt and give a few cracks of freshly ground black pepper. Roast for about 1 hour. *Save the juices on the pan, they will be added to the soup as well.
Heat stockpot on medium and add 1-2 T olive oil. Add onions and sauté for about 5 to 10 minutes or until they start to brown. Add in garlic and sauté for 1 minute. Pour in the can of tomatoes, and add in fresh basil and thyme. Add vegetable broth and roasted tomatoes with all of their juices from the pan.
Bring mixture to boil, then reduce heat and simmer for about 40 minutes. Use hand blender to blend ingredients. Pour in about ¼ C almond milk. Add sea salt and black pepper to tas
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