Creamy Roasted Tomato & Garlic Soup
Cooking Time
1 Hour
Yields
4 Servings
Ingredients
7 Tomato (sliced into quarters)
2 Sweet Onion (coarsely chopped)
4 Garlic (cloves, peeled)
1 Tbsp Extra Virgin Olive Oil
2 cups Vegetable Broth
1 Tbsp Thyme
1 tsp Oregano
1/8 tsp Cayenne Pepper
1 Tbsp Apple Cider Vinegar
1/2 cup Basil Leaves (chopped)
1 cup Unsweetened Almond Milk
Sea Salt & Black Pepper (to taste)
Directions
Preheat the oven to 410ºF (210ºC). Toss your tomatoes, onion and garlic cloves in olive oil and season with sea salt and pepper. Place on large parchment-lined baking sheet and bake for 40 to 50 minutes.
In the mean time, add your vegetable broth, thyme, oregano, cayenne pepper, basil leaves and apple cider vinegar to a large stock pot. When your veggies are done roasting also add them to your stock pot. Stir in almond milk.
Transfer mixture to blender and blend in batches until pureed. Ensure you leave a place for the steam to escape to avoid the lid bursting off during blending.
Transfer pureed soup back to stock pot and warm through over low heat. Serve topped with chopped spinach and a slice of bread for dipping.