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
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.