| Title: | Roasted Tomato Basil Soup ***** |
| Category: | Soups & Salads - Clean (Only natural/organic ingredients), Vegetarian |
| From: | |
| Ingredients: |
2 c cherry tomatoes
3 T olive oil
1 t sea salt and pepper
2 garlic cloves- minced
1/2 yellow onion- diced
3 c vegetable broth
1 can (28 oz.) diced tomatoes
1 t garlic salt
1 t garlic powder
1/2 t black pepper
1 T fresh basil- chopped
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| Directions: | Preheat oven to 400F. Place cherry tomatoes on a baking sheet, pour 1 1/2 T of olive oil over top, along with the salt and pepper. Place baking sheet in the oven and roast tomatoes for about 20 minutes or until tomatoes are squishy and have a brown roasted color to them. In a large pot, drizzling remaining 1 1/2 T of olive oil and turn stove to a medium high heat. Add in the garlic and onion, sauteing for 4 to 6 minutes or until onions are translucent. Add in the roasted tomatoes, broth, canned tomatoes (with the juices), garlic salt, garlic powder, black pepper and basil. Bring soup to a boil, then turn down to a low simmer. Partially cover pot and allow to simmer for about 20 minutes, or until soup is nice and hot. With an immersion blender, blend up the soup to your desired consistency. Pour in soup bowl and serve with grilled cheese chunks if desired. |
| Makes: | 4 to 6 servings |