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Roasted Tomato Basil Soup

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! 

Course Soup
Cuisine Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6

Ingredients

  • 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

Instructions

  1. 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.

  2. 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.

  3. Add tomatoes to the veggies in the pot.  Add vegetable stock, salt and basil. Cook on a simmer for 15 minutes.  

  4. Use a stick blender (emersion blender) to puree all the ingredients until they are smooth. 

  5. Serve hot with sprouted grain crusty bread and garnished with small basil leaves.