fresh & savory roasted tomato basil soup. the ultimate comfort food made healthy! (gluten free & vegan recipe)
this week, baby is the size of an onion and i’m starting to feel more and more movement in there. i can hardly wait another second to find out baby’s gender! people keep asking what my “gut feeling” is… and although i reeeeeallly want a lil boy, my “gut” says girl. we’ll see what God decides. :)
the recipe this week is one of the best soups i’ve ever tasted… courtesy of my sweet friend amy. let me stop and tell you a little something about amy: her best work is behind a camera lens… not in the kitchen. so when amy told me she made this recipe all by herself, without any assistance from her husband, i knew it would be perfect for all my readers looking for a healthy, easy, home cooked meal.
simple recipe, complex flavor, plus it’s gluten free, paleo, and vegan!!
pair it with a grilled cheese on a cool day… yes. just, yes!
confession: i’ve actually been hoarding this recipe for a little over a month now. (sorry!)
let me explain…
# 1, the weather needed to cool down a lil bit before anyone was ready to make a hot soup. (speaking of, have you tried this!?)
#2, i had to wait until one of the ingredients matched up with the size of the baby… duh! :)
#3, what else was i going to make for onion week??
this soup is based on this recipe but with a little help from amy, we have simplified it like crazy for you… and made it healthier! no sautéing onions and garlic or slaving over the stove. toss some stuff into the oven and and a few ingredients into a pot onto the stove. everything is “self-sufficient,” if you will. so while it does take over an hour to cook, it only requires about 5-10 minutes of your attention.
you’ll need a baking dish (lined with foil for easy clean up), a medium-large pot, and a blender (or food processor).
grilled cheese sandwich on the side is optional.
- 1.5 lbs ripe tomatoes (approx 5 medium sized)
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 small red onion
- 3-4 garlic coves, minced
- 1 cup fresh basil leaves
- 1 tsp fresh thyme
- 1 14.5 oz can organic diced tomatoes
- 1.5 cup organic vegetable stock
- preheat oven to 400 degrees and line a baking dish with foil.
- drizzle bottom of dish with olive oil. cut tomatoes and onions into thick slices and spread across baking dish evenly… onions do best on the bottom because the moisture from the tomatoes prevents them from burning.
- season with 1/2 tsp salt & 1/2 tsp pepper, minced garlic, and top with 1/2 cup fresh basil and 1/2 tsp thyme.
- roast for 45 minutes.
- meanwhile, in a pot on the stove, bring can of tomatoes and vegetable stock to a boil, then simmer on medium-low heat.
- once vegetables are finished roasting, add everything in roasting dish to the pot and bring to a boil. reduce heat to simmer and add 1/2 tsp salt, 1/2 tsp black paper, 1/2 cup basil and 1/2 tsp thyme.
- allow to simmer uncovered for approx 35 min.
- transfer soup into a blender (or food processor) and puree until smooth. serve hot.
freeze or refrigerate leftovers in an airtight container for up to a week.
Leave a Reply