Ingredients
The following ingredients have 6 Servings
- 3 tbsp olive oil
- 6 large vine tomatoes, sliced in half (roughly 2.5 lbs)
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 3 1/2 cups vegetable broth
- 1 cup fresh basil, chopped
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 tbsp red wine vinegar
- optional: 1/2 cup heavy cream or coconut cream (if vegan)
Instruction
- Preheat oven to 400 degrees F.
- Place tomatoes face down in a 9 x 13 inch baking dish and drizzle with 2 tbsp of olive oil and then sprinkle with sea salt.
- Roast for 45 minutes.
- Add 1 tbsp to a large pot over medium heat and sauté onions until translucent (around 3-5 mins).
- Add in garlic and cook for 1 more minute.
- Add in tomatoes when they’re finished (be sure to include roasting juices) along with vegetable broth, basil, sea salt, pepper and red wine vinegar.
- Bring to a boil and then lower heat to a simmer for 20 mins.
- Turn off stove top and let soup cool slightly before blending with an immersion blender or in batches in a conventional blender. I pulse slightly to leave it a bit chunky, but this is my preference.
- If using cream let cool to room temperature and then stir in.
- Serve warm with bread or my favorite superfood crackers!
