ROASTED TOMATO BASIL SOUP

This is one of my favorite, heartwarming dishes in the cold winter! It takes minimal effort to make, but roasting the tomatoes first gives it a rich, smoky flavor that is to die for. It’s a light, healthy and incredibly flavorful soup. Whip some up and bake some crusty country bread – you’ll be thanking me in no time! Enjoy!!!

Also - feel free to leave out the Greek Yogurt ( I mainly use it to add a silky cooling element at the end, but you don’t really need it for the flavor!) and this dish is fully vegan!

INGREDIENTS

5 large tomatoes

1 large can diced fire roasted tomatoes

1 package vegetable stock

5 cloves garlic

1 yellow onion, diced

Large handful fresh basil

10 oregano leaves

Greek yogurt

Garlic salt

Chili flakes

Black pepper

Olive oil

PREPARATION

1.     Preheat the oven to 350˚

2.     Halve the tomatoes and place them on a baking sheet lined with parchment paper.

3.     Drizzle with olive oil and sprinkle with garlic salt and pepper.

4.     Roast for 30-40 minutes until the skins are starting to char and separate from the tomatoes.

5.     In a large saucepan, sauté the onions until translucent. Add the garlic and sauté for 30 seconds.

6.     Add the tomato halves and sauté for a few minutes, then add the can of diced tomatoes.

7.     Add the handful of basil and oregano (reserving a few leaves of basil to garnish).

8.     Sauté for a few minutes then add the package of stock.

9.     Bring to a boil.

10. Reduce and simmer for 15 minutes.

11. Using an immersion blender, purée the entire soup (if you don’t have one, let it cool slightly and blend in a blender – just make sure it’s not too hot so it doesn’t crack the blender or explode out of the top!)

12. Return to a low heat, season with salt and pepper to taste.

13. When ready to serve, stir in the spoonful of Greek yogurt, serve and garnish with black pepper and shredded basil.