Roasted Tomato Basil Soup
Sometimes even a food photo is worth 1000 words! Simple foods with wholesome ingredients like this recipe for Roasted Tomato Basil Soup. One of my all-time favorite lunches, when I lived in Dallas, was La Madeline tomato soup with the crusty bread and a side salad. I have worked to make a soup at home I love just as much! Paired with a sprouted grain mozzarella and basil half sandwich and simple spinach salad and I am in lunch heaven. Enjoy the recipe below and as always tag us @go2kitchens when you are enjoying our creations!
Tomato Soup is a favorite! The flavor shines through with the roasting of the tomatoes. Savory warmth with more vegetables than you might imagine! Ready in 30 minuets!
- 10 organic roma tomatoes, cut into quarters
- 2 tbsp avocado oil, divided
- salt and pepper
- 3 cloves of garlic, peeled
- 1/2 organic red bell pepper, seeded and chopped
- 2 organic celery stalks, chopped
- 2 organic carrot, chopped
- 2 cups vegetable stock
- 2 tsp sea salt
- 1/4 cup fresh basil
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Preheat oven to 425°. Line baking sheet with parchment paper. Place all quartered tomatoes on parchment. Drizzle with 1 tablespoon of avocado oil and salt and pepper. Roast for 20 minutes.
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While tomatoes are roasting, heat dutch oven or stockpot. Add remainder of the avocado oil. Add garlic cloves, bell pepper, celery, and carrot. Cook on medium for 10 -12 minutes. Until veggies start to soften.
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Add tomatoes to the veggies in the pot. Add vegetable stock, salt and basil. Cook on a simmer for 15 minutes.
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Use a stick blender (emersion blender) to puree all the ingredients until they are smooth.
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Serve hot with sprouted grain crusty bread and garnished with small basil leaves.
