Every week I make a soup or two. Healthy, full of veggies and bold flavors.
Also a great way to get your veggie intake for the day!
Roasted Tomato Basil Soup is one of our favorites.
1 yellow onion chopped
3 T olive oil
1 1/2 T seasalt
1 T cinnamon
1 tsp nutmeg
4 cloves of garlic finely diced
6 organic Roma tomatoes chopped
3-4 organic vine tomatoes chopped
2 organic carrots chopped
2 cans of organic tomato sauce
4 cups vegetable broth (homemade if possible)
2 cups of Fresh Basil (I leave half full leaves and chop or tear remaining)
Preheat oven to 350 (convection roast if possible)
Place parchment on sheet pan, spread tomatoes evenly and sprinkle with 1/2 tsp sea salt
Roast for 15-20 minutes and remove and set aside to cool
Medium to high heat add olive oil direct into your soup/stock pan. Once it is glistening add chopped onions
Sauté until caramelized and browning.
Reduce heat to medium
Add garlic, salt, cinnamon, nutmeg cook another 5 minutes
Add broth, roasted tomatoes, tomato sauce and carrots-increase heat back to medium high
Once it is to almost a boil (do not boil reduce your heat if needed)
Cook for 15 minutes or until carrots are soft.
Add basil and take to a simmer 20-30 minutes stirring occasionally
Let cool then add to Vitamix or blender and purée in batches (usually 3-4)
Add remaining basil if you like chunks of basil throughout your soup. You can also set aside some of the roasted tomatoes if you like it chunky as well. We like it both ways.
For serving I add fresh basil on the top
Recipe created by: Beyond Blyss/Tina Meade