Ingredients:
- 5 lb fresh tomatoes
- 12 cloves garlic, peeled
- 2 large yellow onions, sliced
- Olive oil
- Salt & Pepper
- 3 carrots, diced
- 2 qt. vegetable stock
- 2 bay leaves Butter
- 1 cup chopped fresh basil
- 4 stalks diced celery
- Plain (nondairy) yogurt (optional )
Temperature: 450 degrees
Bake Time: 20 - 30 minutes
Makes: 6 or more
Items needed:
Stockpot,
large cookie sheet
Directions:
- Preheat oven to 450 degrees
- Wash, core and half tomatoes.
- Spread tomatoes, garlic and onions on a baking sheet.
- Drizzle with olive oil.
- Sprinkle with salt and pepper.
- Roast 20-30 minutes or until carmelized.
- Meanwhile, sauté diced carrots and celery in olive oil until tender.
- Add roasted vegetables to stock pot with vegetable stock, bay leaves and maybe 1-2 tbsp butter. *I use coconut oil in place of butter.
- Simmer 15-20 minutes or until liquid is reduced by 1/3.
- Add basil.
- Cook until wilted.
- Puree well.
- Top with plain yogurt.
* As a Vegan I only use non-dairy, non- soy yougurts made from coconut or almond milk.
A special thanks to my friend Tina Rumbley for sharing this recipe with me!
*Image courtesy Flickr creative commons.
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Vote #2! So glad to see you posting on the Flaming Vegan!
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thanks! :)
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fabulous!!! can't wait to try this one. mmmmmmm. :) voted! roasting tomatoes gives them such an amazing depth of flavor... salivating now. lol. thanks for this post!
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Thanks and your welcome! Hope you enjoy it! :)
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Vote no 4. This sounds like a wonderfully satisfying soup. You may be interested in my two latest blogs, Roast Vegetable Tart with Tapenade, and For Life, Love and Liberty! If you like them, please vote.
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Sounds delicious and healthy. I love tomato soup, especially now that summer is here and it is tomato season. Voted. Check out my avocado for butter post and vote if you like:)
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Looks very good. Voted. I welcome you to come for my new one if you like.
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Yum, looks delicious! Can't wait to try it. Voted. Check out my post the art of popsicles and vote if you like it:)