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Roasted Tomato Soup

This is my favourite tomato soup recipe.  It tastes so fresh and is perfect anytime of year.  I love how easy it is to make.  Minimum chopping and you let your oven and stove do most of the work!

Serves 4-6

Ingredients:

3 pounds fresh tomatoes (about 4 cups, halved).  
6 cloves garlic, peeled
2 small yellow onions, sliced
¼ cup coconut oil
Salt and freshly ground black pepper
3 cups vegetable stock
3 drops doTERRA Basil Essential Oil
1-2 drops doTERRA Black Pepper Essential Oil
Handful of chopped fresh basil or cilantro (coriander) for garnish (optional).  Black sesame seeds sprinkled on top are nice too.
 


Instructions: 
1.   Preheat oven to 450F/230C.

2.   Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with ¼ cup of coconut oil and season with salt and pepper. Roast for 30-35 minutes, or until caramelized.

3.   Remove roasted tomatoes, garlic and onion from the oven and transfer along with any roasting juices into a large stock pot. Add 3 cups of the vegetable stock. Bring to a boil, reduce heat and simmer for 20 minutes or until liquid has reduced by a third.

4.   Use an immersion blender to puree the soup until smooth or a high speed blender. Add two drops doTERRA Basil Essential Oil and 1 drop doTERRA Black Pepper essential Oil. Season to taste with salt and freshly ground black pepper. If freezing, let soup cool before transferring to freezer-safe containers.

5.   Garnish in bowl with chopped fresh basil or cilantro & black sesame seeds.Recipe adapted from: vegangela.com
 

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