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!

P.S. If you love my Poodle Bowls, you can find them   here!

P.S. If you love my Poodle Bowls, you can find them here!

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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.

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