Nothing can quite compare to this robust, roasted tomato-basil concoction, with spicy notes of cayenne and garlic that linger with warmth.
Roasted Tomato Basil Soup:
- 10-12 organic plum tomatoes, cut in half
- 5 organic carrots, cut in half
- 2 organic onions, cut in quarters
- Organic, extra virgin olive oil
- Pink Himalayan or Celtic sea salt, to taste
- Freshly cracked pepper, to taste
- 6 garlic cloves, minced
- 1 (28-ounce) can of Muir Glen organic plum tomatoes
- 4 cups organic fresh basil, chopped
- 1 teaspoon organic dried thyme
- 1/8-1/4 teaspoon cayenne pepper
- 4 cups bone broth or vegetable stock (such as Kettle & Fire Bone Broth or Engine 2 Plant Strong vegetable stock: transparency of ingredients with no additives or natural flavors).
- Oven: preheated to 400 degrees
- Parchment paper
- 2 Baking sheets
- Large stockpot
- Can opener
- Blender/Immersion blender
Preheat the oven to 400 degrees F.
Toss the cut tomatoes, carrots, and onions in olive oil, salt, and pepper in a large bowl, then spread evenly across two parchment-lined baking sheets. Roast for 40 minutes.
In a stockpot over medium heat, warm a tablespoon of olive oil. Add the garlic and saute until fragrant, no more than one to two minutes. Add the canned tomatoes, roasted vegetables, basil, thyme, cayenne pepper and stock. Bring the soup to a boil, then reduce to a simmer for 45 minutes.
Use an immersion blender or high-powered blender to puree the soup. Season with additional salt and pepper, as necessary.