Tomato Basil Soup

Tomato Basil Soup

Ingredients

3 TBSP olive oil

15 ripe Roma tomatoes (or you may sub with 2 (28 oz) cans of whole tomatoes)

2 carrots

1 red bell pepper

2 Shallots chopped

1 sweet onion chopped

3 garlic cloves minced

½ celery stalk chopped

Fresh basil (handful)

1 tsp Onion powder

Salt (to taste)

A pinch of Sugar/honey

½ can Coconut milk

1 can tomato puree (14.5 oz) 2 carrots

 

Fresh cracked pepper to taste

Directions

Heat oven to 350 degrees. Grab a large baking sheet. Cut Roma tomatoes into halves.

Cut red bell pepper in half. Place Roma tomatoes, bell pepper, carrots, shallots, sweet

onion, garlic cloves, and celery on the baking sheet. Drizzle with olive oil and salt. Roast

in oven for 30-40 minutes or until soft. Once veggies are done roasting, allow to sit a

few minutes and remove the skins from the Roma tomatoes. Place roasted tomatoes,

carrots, bell pepper, onion, garlic, celery, shallots, and fresh basil into blender. Blend

until mixture is smooth. Remove ingredients into a pot, add onion powder, salt, sugar,

tomato puree and coconut milk, allow to come to a boil, then reduce heat and serve.

Garnish with basil leaves, a drizzle of coconut milk, and fresh cracked black pepper.

Enjoy!