The Only Tomato Soup Recipe You Need
Summer in the garden is all about tomatoes, but when it comes to fall, nothing celebrates the beginning of the autumn season quite like a hot bowl of homemade tomato soup! We grow so many varieties of tomatoes, and we usually have a ton that we harvest and freeze in September! But, if you don’t have the space in your freezer, and want to use up the last of your homegrown tomatoes before they’re finished for the year, this is the perfect recipe! This soup is packed full of goodness, and includes some bonus fibre and vitamin B.
Ingredients
· 10 small roma tomatoes + 2 large tomatoes (Minimum 12 tomatoes total)
· 2 tablespoon olive oil
· 1 medium garlic bulb
· 1 tsp of thyme
· 1 medium white cut in large pieces
· 1 cup fresh basil + more for garnish if desired
· 3 cups vegetable broth (or chicken broth, if you’d prefer!)
· 1/2 cup nutritional yeast (my fav is from Sari Foods!)
· 1/2 cup unsweetened coconut milk (canned)
· salt and pepper to taste
· more thyme for garnish
Directions
1. Pre-heat your oven to 375°F, and place parchment paper on a sheet pan. Slice only your 2 large tomatoes in half, and leave your roma tomatoes whole. Quarter your onion, and slice the top off the garlic bulb and place all of the vegetables on the sheet pan along with your basil. Drizzle the tomatoes, onion, garlic and basil with 2 tablespoons olive oil and season with 1 tsp thyme, 1 tsp sea salt, and 1/2 tsp pepper, and roast for 35 minutes or until tomatoes are soft and charred.
2. When the tomatoes, onion & garlic are done in the oven, heat a large pot over medium heat, and fill with your broth of choice, and coconut milk.
3. Add your roasted vegetables & nutritional yeast to the pot, simmering for 5 minutes. Then, blend together with an immersion blender (or into a blender) and blend until smooth. Serve garnished with thyme.
If you give this tomato soup a try, let me know your thoughts in the comments below! Our whole family loves it, and it’s the perfect way to get into the start of cozy season!
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