the best tomato soup ever...

  • 3 ripe, vine ripened tomatoes
  • 4-5 cloves garlic
  • 1/2 medium yellow onion
  • 1 red pepper (I used the little sweet peppers, orange and red, about 6 of them - it's what I had at home)
  • EVOO
  • 1 28 oz can of organic diced tomatoes
  • 3-4 Tbsp tomato paste
  • sea salt and black pepper to taste/as needed
  • 1 cup low-sodium organic veggie broth (if you're cool with chicken stock, it too would be delicious I'm sure)
  • 1/2 cup plain almond milk
  • basil and oregano (I used dry b/c it's what I had on hand) - few sprinkles 
  • Red pepper flakes
  1. Preheat oven to 375 degrees. 
  2. Cut tomatoes and onions into wedges. Remove seeds from red pepper and cut into even slices (I left whole, as I used the little ones).
  3. Toss tomato, peppers, garlic and onion with basil, oregano, s&p, EVOO, and red pep flakes. Place all veggies on a baking sheet.. Roast for 20-30 minutes, or until the veggies are tender, lightly browned. Remove from oven and set aside.
  4. In a large pot over medium to medium-high heat, add a little EVOO and more red pep lakes (if you like it hot!) and let heat up for a minute or so, add veggie broth, tomato paste, the canned tomatoes and the roasted veggies. Bring to a low boil. Season with s&p if needed.
  5. Reduce heat and simmer for 10 minutes. Then use an immersion blender, food processor or blender to puree your soup (leave some whole veggies if you prefer more texture).
  6. Return to pot and add 1/2 cup plain almond milk (and more broth if it’s too thick for your liking).
  7. Cook for 5-10 minutes more on medium to medium-low heat and serve warm.
  8. Optional garnishes: pesto, oregano, parsley, roasted red pepper flake, parmesan cheese, basil, garlic croutons. Will keep in the fridge for several days. I served mine with avocado and it was ridiculous. 

Adapted from Minimalist Baker

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