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!
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
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.