Organic Roasted Tomato Soup Recipe

 

{Gluten Free, Grain Free and Paleo}
Prep Time:10 minutesCook Time:1 hour 20 minutesYield:6-8 cups Serving size: 1 cup

Ingredients

• 3pounds of garden fresh tomatoes, cut in half
• 1–2bell peppers, seeds and membrane removed
• 3whole cloves of garlic, peeled
• 1large sweet onion, chopped
• 2–3tspunrefined sea salt
• 1/2–1tsp black pepper
• 1/4–1/2cup fresh basil, chopped
• 1/4 cupgood quality olive oil

Instructions

1. 1. Preheat oven to 400 ºF.
   2. In a large baking dish, place all the tomatoes, peppers, onions, garlic, salt and pepper and olive oil into the pan and roast for 40 minutes.
   3. Take out of oven and stir, you will have juice in the pan now. Stir in basil and place back into oven for 40 more minutes.
   4. After the second 40 minutes if your vegetables are tender and you like a thinner soup then you can move onto the next step. If you desire a thick soup, put back into oven for 30 more minutes to allow some of the juices to evaporate.
   5. Once finished cooking, remove from oven and remove the garlic. Place the remaining vegetable mixture into afood processor and blend until smooth.

1. If to thick you can add some cream, half and half or chicken stock.
2. If you like your soup very smooth, you can strain the soup or run it through afood mill.
3. Serve and enjoy!