Roasted Tomato Basil Soup
Main Dish • Soup
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Ingredients
- -4-5 lbs of Tomatoes (I like a mix of heirloom and tomatoes on the vine)
- -1 large onion, roughly chopped
- -1/2 cup fresh basil
- -6-8 garlic cloves
- -Olive Oil
- -1 tsp Balsamic vinegar
- -1 Chicken broth (I love using @kettleandfire for added protein)
- -1 small can of coconut cream for a healthier option (or half and half works great too)
- -S&P
- -Herbs de Provence (or Italian seasoning)
Directions
- 1. Put all ingredients, other than liquids, into an oven safe Dutch oven. Bake on 350 for 45-60 minutes until Vegetables are nice and roasted.
- 2. Put on stove top, add in liquids and blend. I like to use an emulsifier so I don’t have to transfer into a blender. But if you don’t have one you can use a blender. Once blended let cook to let ingredients blend until ready to serve!
- can drizzle a little more cream on top for an extra added flavor!
- Cheddar tear apart Croutons:
- 1. Sprinkle mozzarella on sheet pan. Cut bread (I use an Italian loft) into squares. Drizzle olive oil and Italian seasoning.
- 2. Bake on 400 for 15 minutes. Let cool for a few minutes and tear apart to dip in your soup!! ENJOY!!
