Roasted Tomato Soup
Roasted Tomato Soup
8 medium size tomatoes
1 large sweet onion
6-8 cloves of garlic
2 tbsp olive oil
3-4 cups chicken or vegetable stock
2 tbsp coconut oil or butter
1 tbsp dried thyme
1/2 tsp cayenne pepper (optional)
Handful of fresh basil leaves
Salt and pepper, to taste
Preheat oven to 400 degrees. Chop and core tomatoes and onions. Spread tomatoes and onion on a baking sheet, adding garlic cloves and sprinkling with salt and pepper. Drizzle with olive oil and transfer baking sheet to oven, roasting for 30-40 minutes.
Dump the contents of baking sheet into a large soup pot. Add stock and bring to a boil. Once the mixture reaches a boil, add coconut oil or butter. Reduce heat, and simmer for 30 minutes.
Add basil, thyme, and cayenne(if using). Blend until smooth using a blender or food processor. Taste, and add additional salt and pepper if needed.
For a creamy, bisque-like soup stir in a spoonful of fat-free Greek yogurt.
I like soups that can count as a vegetable serving, so I changed the original recipe a bit. I upped the amount of tomatoes. The recipe makes about 8 cups of soup, so I wanted to have at least one tomato for every serving. I figure a soup can’t replace a vegetable serving unless it’s as nutrient dense as eating a half a cup(at least) of the vegetable it contains.
The original recipe called for unpeeled garlic, but I used peeled cloves. I got tired of constantly buying garlic and most of it going bad, so now I just buy those bags of peeled garlic and store the garlic in the freezer. Inside the big bag are smaller bags of about 10-12 cloves each. Less […]
