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!
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.
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.
Add tomatoes to the veggies in the pot. Add vegetable stock, salt and basil. Cook on a simmer for 15 minutes.
Use a stick blender (emersion blender) to puree all the ingredients until they are smooth.
Serve hot with sprouted grain crusty bread and garnished with small basil leaves.