Roasted Tomato Soup

We had this roasted tomato soup last week to use up some of the tomatoes from our garden. I've pretty much never had anything outside of the canned Campbell's tomato soup so this was so much tastier and healthier! I found this recipe here on the gluten free goddess blog. 

Roasted Tomato Soup

Roasted tomato ingredients:

3 lbs. of tomatoes (I actually weighed them)

Garlic cloves (I used about 4) 

Balsamic vinegar

Italian herbs

 

Preheat oven to 400 degrees. Place sliced tomatoes and chopped garlic in a baking dish. Splash with olive oil, and vinegar. Sprinkle with herbs- I used a herb grinder (see picture below). Bake for about 45 minutes.   

Soup ingredients:

2 tbsp. olive oil

1 onion, peeled and diced

1 tsp. dried basil

1/2 tsp. red chili flakes (optional)

2 cans diced tomatoes

3 c. chicken broth (about 1 1/2 cans)

1/2 tsp. sugar

1 bay leaf

Salt and pepper to taste

While the tomatoes are roasting, add olive oil and onion to a soup pot and cook onion until soft. Add remaining ingredients and stir to combine. Add oven roasted tomatoes. Cover and simmer for 30-40 minutes. 

Discard bay leaf and puree the soup using an immersion blender, which I don't have, or use blender and puree in batches.

Return soup to pot and add additional seasonings if desired. You can also add a cup or two of coconut milk like I did for a more creamy consistency. Now if I could just remove the dairy and wheat from a grilled cheese...