Roasted Creamy Tomato Soup

Roasted Tomato Soup

Servings

6 bowls

Prep Time

5 minutes

Cook Time

15 minutes

Ingredients

• 2 1/2 lbs. tomatoes

• 1 white onion

• 4 garlic cloves

• 3 Tbs olive oil

• Salt and pepper to taste

  minced

• 1 c. vegetable broth

• 1/2 c. coconut milk

• Handful of fresh basil, roughly chopped

Instructions

1. Preheat the oven to 350 degrees and line a rimmed baking sheet with foil.

2. Quarter the tomatoes, peel & slice the onion, and peel the garlic cloves. Spread all three in a single layer on your baking sheet.

3. Drizzle the ingredients with olive oil, salt, and pepper, tossing with your hands to evenly coat.

4. Place the tray in the oven and bake for 30 minutes.

5. Once the tomatoes, onions and garlics are finished cooking, put them in a large pot on the stove over medium-high heat with the broth, coconut milk, and basil. Use an immersion blender to mix all of your ingredients together until desired consistency is formed. Season with additional salt and pepper as desired and serve immediately.

*If you don’t have an immersion blender, you can place the ingredients into your blender and pulse until smooth.

Garlic Parmesan Croutons

Instructions

1. Preheat the oven to 350 degrees and line your baking sheet.

2. Evenly spread the cubed bread to your baking sheet. Drizzle the olive oil over the bread, along with the garlic powder and Italian seasonings. Use your hands to make sure the bread is evenly coated.

3. Place in the oven to bake for 15 minutes. After this time, stir the croutons before sprinkling the parmesan cheese overtop.

4. Return to the oven to cook for another couple of minutes, until the cheese is melted.

5. Remove and allow to sit for a couple minutes before serving a top a bowl of soup or other dish.

Ingredients

• 2 slices of bread (I used older sourdough), cubed

• 1 Tbs olive oil

• 1 tsp garlic powder

• 1 tsp Italian seasonings

• 1/4 c. shredded parmesan